COOK
EQ BAKEHOUSE CIVIC PTY LTD Canberra ACT 2600
Key points we found
- Assist head chef in planning menus and managing food supplies.
- Prepare and cook a variety of dishes according to orders.
- Maintain high standards of hygiene and kitchen cleanliness.
1.Assist head chef in Planning menus, estimating food and labour costs, ordering food supplies and regularly check stock levels of vegetables and meat to be ready for rush periods and make checks of stock for daily ordering.
2.Responsible for preparing, cooking, seasoning & portioning a variety of dishes from the restaurant’s menu as ordered by dine-in and take away customers.
3.Prepare ingredients to cook when customer's orders are placed, weighing and/or measuring quantities accurately and consistently.
4.Demonstrate proficiency in fundamental cooking techniques such as chopping, sautéing, boiling, baking, and grilling.
5.Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
6.Implement portion control to minimize food waste during preparation and service.
7.Regularly assess food waste levels and identify areas for improvement in food handling.
8.Use leftover ingredients creatively in new dishes or specials to reduce food wastage.
9.Help maintain the kitchen to a high standard in accordance with our Food Safety Control plan to ensure we have a hygienic and safe work area, by assisting with record keeping, cleaning and maintenance check lists.
10. Responsible to ensure that all crockery and equipment is cleaned and stored appropriately, and that the overall cleaning of the kitchen area is carried out effectively
11. Keep high standards of personal hygiene and follow proper hand-washing techniques.
Essential requirement:
1.Certificate III in Commercial Cookery or related field
2.At least one year of relevant experience in commercial kitchen
3.Understanding of food safety standards, proper food storage, and maintaining a clean work environment to prevent contamination
4.Ability to follow recipes accurately to ensure consistency in taste and presentation
5.Familiarity with various ingredients, their uses, and proper storage methods
6.Ability to handle knives safely and efficiently for cutting, slicing, dicing, and other preparation tasks
7.Ability to clearly communicate with team members to ensure smooth kitchen operations
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