Full Time Cook

Business Nest; City of Melbourne; On-site; AUD 52,000 - 66,000; Full time

Job summary

Virsa Indian Cuisine and Bar is seeking a dedicated Cook to prepare and cook a variety of Indian dishes, following our menu and recipes. You will work at our Pakenham kitchen, ensuring quality, presentation and food safety to meet restaurant standards.

The role requires a minimum 38 hours per week in full-time employment, with responsibilities including ingredient prep, equipment operation, and collaboration with chefs to deliver timely service.

Qualifications

• AQF Certificate III in Commercial Cookery with at least two years on-the-job training, or AQF Certificate IV.
• At least 1 year of relevant work experience as a cook or in a related field.
• Strong communication, teamwork and time-management abilities.

Responsibilities

• Prepare and cook a wide range of Indian dishes following established recipes and standards.
• Prepare ingredients by washing, cutting, marinating, seasoning and portioning meats and vegetables.
• Operate and maintain stoves, ovens, grills and other kitchen equipment.
• Collaborate with chefs and junior staff to ensure timely service and training as required.

Skills

Communication skills

Teamwork

Time management

Interpersonal skills

Education

AQF Certificate III in Commercial Cookery (or AQF Certificate IV) with ≥2 years on-the-job training

Job description

Business: Virsa Indian Cuisine and Bar, 1/25 Bald Hill Rd, Pakenham VIC 3810

Position Type: Full-time, minimum 38 hours per week

Reports to: Head Chef / Director

Position Purpose

The Cook is responsible for preparing, seasoning, and cooking a variety of dishes in accordance with the restaurant’s menu, recipes and quality standards the role involves preparing Indian cuisine and other menu items, monitoring food quality, maintaining appropriate food storage and ensuring meals are prepared and presented consistently while complying with food safety and workplace health and safety requirements.

Role and Responsibilities

• Prepare and cook a wide range of Indian dishes, including curries, rice dishes, meats, vegetables, breads and other menu items in accordance with established recipes and restaurant standards.
• Prepare ingredients by washing, cutting, chopping, marinating, seasoning and portioning meats, vegetables and other food items as required.
• Operate and maintain stoves, ovens, grills and other kitchen cooking equipment used in the preparation of meals.

Key Responsibilities

• Examine all foodstuffs and ingredients to ensure quality and freshness before preparation and cooking.
• Regulate the temperatures of ovens, grills, stoves and other cooking equipment.
• Season food during cooking according to standardised recipes and taste requirements.
• Portion food, place it on plates, and add gravies, sauces and garnishes for service.
• Store food and ingredients in temperature-controlled facilities to maintain freshness and food safety.
• Prepare food to meet special dietary requirements as requested.
• Ensure the quality, taste, consistency and presentation of all dishes meet restaurant standards.
• Maintain cleanliness and hygiene throughout the kitchen, including cooking areas, utensils and equipment.
• Adhere to all food safety, health, workplace safety and WHS requirements, including the correct use of PPE where required.
• Collaborate with chefs, cooks and other kitchen staff to coordinate food preparation and ensure timely service.
• Assist in training and providing guidance to junior kitchen staff and apprentices as required.

Skill & Experience

Qualifications Requirements

• AQF Certificate III in Commercial Cookery including at least two years of on-the-job training, or AQF Certificate IV.

Experience Requirements

• At least 1 year of relevant work experience as a Cook or in a related field is required.
• Good food preparation, cooking and presentation skills.
• Sound knowledge of kitchen operations and cooking procedures.
• Ability to work effectively as part of a kitchen team.
• Good communication and interpersonal skills.
• Sound knowledge of food safety, hygiene and workplace health and safety requirements.
• Ability to assist with training and guiding junior kitchen staff where required.
• Good time management and organisational skills.