About

The Client

Royal George Hotel in Fortitude Valley in QLD is looking for an experienced Cook to join their team. Their in-house restaurant serves up modern Australia cuisine. They are always looking for new and creative ways to excite their customers in terms of food taste, quality and presentation.

The Role

This is for a full time role with an annual salary of $90,000 plus superannuation.

?

Duties will include:

Examine food to ensure quality and presentation

Cooking variety of dishes from the menu and on pans with guidance of head chef

Using different methods of cooking such as grilling, pan frying, deep frying, steaming, boiling and roasting

Prepare and cook complete meals or individual dishes and foods

Portioning food, placing it on plates, and adding gravies, sauces and garnishes

Regulating temperatures of ovens, grills and other cooking equipment maintain them in good working condition

Reporting to management if any maintenance is required

Maintain inventory and records of food, supplies and equipment

Order raw materials to supplier as per business need

Review menu with head chef and contribute to some seasonal changes to the menu

Follow and maintain all OH&SC requirement for safe kitchen operations.

Clean and maintain work area and kitchen equipment

Setting up and stocking stations with all necessary supplies

Assist with the ordering of supplies

Cooking menu items in co-operation with the rest of the kitchen staff

Assist in the development of the menu in consultation with the chef and the restaurant manager

Requirements

Relevant qualifications in cookery or hospitality

Minimum 3 years of cookery experience in a commercial kitchen

Must know how and have at least 3 years’ experience in grilling over open fire

At least 3 year’s commercial experience operating commercial kitchen equipment including grills, ovens, fryers, and food preparation appliances

At least 3 year’s experience working with modern Australian cuisine and seasonal menus

At least 3 year’s experience in portion control, plating standards, and recipe compliance across service periods

At least 3 years’ experience in preparing meals that cater to various dietary restrictions, such as gluten-free, vegan, or nut-free options.

Passion for great food and presentation

Understanding of, and commitment to, food safety

Experience in kitchen operations and in managing a team

Experience in training kitchen staff

Ability to work well under pressure

Goods ordering and menu costing

Stock control and wastage minimization