Waterfront Line Cook - Seafood & Grills Expert

WhitePage Consultancy; Gold Coast City; Sur place; AUD 75 000 - 85 000; Plein temps

Résumé du poste

WhitePage Consultancy – Paradise Point, QLD, is seeking a full-time Cook for The Lounge Paradise Point. The waterfront venue serves lunch and dinner to locals and visitors, with a seafood- and steak‑focused menu and a relaxed lounge atmosphere.

You will manage mise en place, grill and fry sections to order, season and plate, maintain consistency with standard recipes, supervise apprentices, and support the Head Chef while upholding food safety and quality standards.

Qualifications

• AQF Certificate III in commercial cookery with at least two years of on-the-job training.
• Or an AQF Certificate IV in a related field.
• At least one year of relevant experience in a restaurant, bar-restaurant, hotel or similar commercial kitchen.

Responsabilités

• Complete the daily mise en place across the kitchen's sections, including portioning proteins, cleaning and filleting seafood, cutting vegetables and making stocks, so each section is fully stocked before doors open.
• Cook to order on the grill, fryer, pasta and cold larder sections through lunch and dinner service, keeping pace with busy periods.
• Bring the chargrill, ovens, cooktops and fryers up to the correct heat and adjust them so dishes cook evenly and leave the kitchen at the right temperature.
• Taste and season dishes as they cook, adjusting sauces and stocks to match the standard.
• Portion and plate dishes to the set serving sizes, finishing with the correct sauce, garnish or side.

Formation

AQF Certificate III in commercial cookery

AQF Certificate IV in a related field

Description du poste

WhitePage Consultancy – Paradise Point, QLD, is seeking a full-time Cook for The Lounge Paradise Point. The waterfront venue serves lunch and dinner to locals and visitors, with a seafood- and steak‑focused menu and a relaxed lounge atmosphere.

You will manage mise en place, grill and fry sections to order, season and plate, maintain consistency with standard recipes, supervise apprentices, and support the Head Chef while upholding food safety and quality standards.