Dynamic Cook - Modern, Fast-Paced Commercial Kitchen

Australia Chef Migration; Sydney; On-site; AUD 60,000 - 70,000; Full time

Job summary

The Oaks Hotel in Sydney is seeking a professional Cook to join a lively kitchen led by a dedicated Head Chef. You will work in an energetic, friendly environment and contribute to delivering modern, high-quality dishes under a supportive team.

You should have at least two years in a professional kitchen, enjoy a fast-paced setting, and be prepared for a rotating Mon–Sun roster, approx. 38 hours per week, with strong food hygiene standards.

Qualifications

• Minimum 2 years experience in a professional environment.
• Able to work 5 days across a 7-day operation.
• Must have qualifications or trade experience equivalent.
• Flexible and willing attitude, clear communication and customer service skills.
• Immaculate grooming and pride in presentation.
• Ability to manage your own sections and deliver a consistently high standard of food throughout service.
• Take pride in food presentation, always ensuring top quality.
• Good communication skills (verbal and written).
• Food Hygiene compliance, knowledge and practices.
• Availability for rotating roster across Mon to Sun.
• Job will require approx. 38 hrs per week.

Responsibilities

• Prepare and cook dishes across a variety of cuisines in a fast-paced kitchen.
• Maintain high standards of food quality and presentation.
• Collaborate with Head Chef and kitchen team to ensure timely service.

Skills

Customer service

Food hygiene

Communication skills

Attention to detail

Time management

Education

Trade qualification or equivalent

Job description

The Oaks Hotel in Sydney is seeking a professional Cook to join a lively kitchen led by a dedicated Head Chef. You will work in an energetic, friendly environment and contribute to delivering modern, high-quality dishes under a supportive team.

You should have at least two years in a professional kitchen, enjoy a fast-paced setting, and be prepared for a rotating Mon–Sun roster, approx. 38 hours per week, with strong food hygiene standards.