General Cook

Est Ovest; Adelaide; On-site; AUD 78,000 - 86,000; Full time

Job summary

Est Ovest in Adelaide is seeking a General Cook to prepare high-quality Italian dishes in a fast-paced, team-driven kitchen. You will follow recipes, maintain safety standards and ensure consistent presentation.

The role requires minimum 2 years experience in Italian cooking, Certificate III in Hospitality, and ability to work under pressure while training junior staff. This in-person position offers a competitive salary and benefits.

Qualifications

• Knowledge of techniques and equipment for planting, growing, and harvesting food products for consumption, including storage/handling techniques.
• Knowledge of customer service principles and meeting quality standards.
• Knowledge of food trends, sanitation, food cost controls, and presentation.
• Understanding and knowledge to properly use and maintain all equipment in station.
• Certificate III in Hospitality (Commercial Cookery).
• Minimum 2 years of cooking experience in Italian cuisine.

Responsibilities

• Preparing seasoning and cooking food.
• Assembling and preparing ingredients for menu items in a sanitary and timely manner.
• Following recipes, portion controls, and presentation specifications.
• Adding sauces, gravies, garnishes to prepared foods.
• Making salad dressings and sauces.
• Preparing dishes for customers with food allergies or intolerances.
• Serving food in proper portions and temperatures.
• Examining food to ensure quality.
• Storing food according to temperature requirements.
• Preparing and using specialised kitchen equipment.
• Checking temperature of fridges.
• Regulating temperatures of ovens, grills, deep fryers.
• Restocking items during shift.
• Setting up, cleaning and maintaining station per guidelines.
• Following reporting procedures for accidents and incidents.
• Adhering to health, safety, hazardous materials, and fire safety regulations.
• Reporting any infractions to department policies.
• Performing additional responsibilities as requested by senior kitchen staff.

Skills

Italian cuisine

Teamwork

Food safety

Communication

Problem solving

Education

Certificate III in Hospitality (Commercial Cookery)

Job description

Summary

The General Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. The General Cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for pressure in a kitchen environment.

Knowledge and Skills Requirements

- Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques;

- Knowledge of principles and processes for providing customer and personal services (customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction);

- Knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation;

- Has understanding and knowledge to properly use and maintain all equipment in station.

- Certificate III in Hospitality (Commercial Cookery);

- Minimum 2 year of cooking experience required in Italian food ;

- Skills in a wide range of cookery methods to produce a range of menu items including: boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill, shallow fry and deep fry;

- Effective communication skills;

- Highly effective teamwork skills, strong work ethic and positive team attitude;

- Strong problem identification and problem resolution skills;

- Craft & execute a diverse and creative menu that showcases seasonal ingredients;

- Prepare, cook & present high-quality dishes;

- May provide training to other kitchen staff & apprentices;

- Collaborate with team to develop new dishes and refine existing dishes

- Ensure compliance with all health and safety regulations

Job Duties

• Preparing seasoning and cooking food;
• Assembling and preparing ingredients for menu items as directed in a sanitary and timely manner;
• Following recipes, portion controls, and presentation specifications as set by the restaurant;
• Adding souses, gravies, garnishes to the prepared food;
• Making salad dressing and sauces;
• Preparing dishes for customers with food allergies or intolerances;
• Serving food in the proper portion size and at the proper temperature;
• Examining food to ensure quality;
• Storing food in accordance to the temperature requirements;
• Preparing and using specialised kitchen equipment for use;
• Checking temperature of the fridges;
• Regulating temperatures of oven, grill, deep fryer etc.;
• Restocking all items as needed throughout shift;
• Setting up cleans and maintaining station according to restaurant guidelines;
• Following proper reporting procedures for accidents and incidents to ensure follow-up andprevention;
• Adhering to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety;
• Reporting any infraction in the food services department policies and procedures;
• Performing additional responsibilities, although not detailed, as requested by the Cook/Chef, Head Cook/Chef, Head Chef, at any time.

Pay: $78,000.00 – $85,500.00 per year

Work Location: In person