Job Title: Cook (Artarmon) Reports To: Culinary Director / Head Chef / Sous Chef / Chef De Partie Salary Range: $77,000 – $82,000 plus superannuation Job Overview As a Cook at Flavours Catering Events, you play a key role in the day-to-day operations of the kitchen. You will be responsible for preparing, cooking and presenting dishes across a variety of cuisines and service styles. Success in this role means delivering high-quality, consistent meals in a fast-paced environment, contributing positively to the team, and maintaining the highest standards of food safety and hygiene. Tasks, Responsibilities and Duties • Prepare, cook and season food items in accordance with recipes, presentation standards and portion sizes • Examine ingredients and food products to ensure quality, freshness and suitability for service • Regulate and monitor the temperature of ovens, grills, hot boxes and other cooking equipment to ensure safe and consistent cooking results • Season, finish and garnish food during the cooking process to meet Flavours’ standards of presentation and flavour • Plate and portion meals with precision, including sauces and garnishes as required • Store food correctly in temperature-controlled environments, ensuring safe handling and minimal waste • Prepare food items for a wide range of client needs, including special dietary requirements such as gluten free, dairy free, vegan and low-FODMAP • Assist with mise en place for events and ensure readiness for service or dispatch • Contribute to menu planning and estimating food quantities when required by the Culinary Director, Head Chef or Chef De Partie • Monitor and rotate stock, label and store ingredients, and notify chefs of any shortages or spoilage • Maintain a clean and organised workstation, adhering to all HACCP and food safety protocols • Follow event briefs and kitchen production schedules accurately • Support and mentor junior kitchen team members, including apprentices and kitchen hands, as directed • Participate in briefings, training and food tastings as part of ongoing skill development • Work collaboratively with the kitchen team to deliver high-quality food for both in-house and off-site events Qualifications and Skills • AQF Certificate III in Commercial Cookery including at least two years of on-the-job training, or AQF Certificate IV in Commercial Cookery or a related field together with at least one year of relevant industry experience. • Alternatively, a minimum of three years of full-time relevant experience in a commercial kitchen environment may substitute for formal qualifications. • Sound understanding of food safety and hygiene practices • Ability to follow detailed instructions and standard operating procedures • Strong work ethic, with the ability to work independently and as part of a team • Effective time management and ability to work efficiently under pressure • Excellent knife skills and understanding of a wide range of cooking methods • Physically fit and able to perform manual tasks and stand for extended periods • Availability to work flexible hours including early mornings, evenings, weekends and public holidays About Flavours Catering Events Flavours Catering Events is a premium Sydney catering and events company delivering high-quality food experiences across corporate catering, private events, weddings and large-scale activations. We pride ourselves on exceptional food, strong systems, creativity and delivering memorable client experiences.
