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
