Cook - Full Time/Permanent

Aim of the role

The Cook at Pops Café Mount Eliza is responsible for preparing, cooking, and presenting high-quality dishes that align with the restaurant’s unique fusion of flavours. This role requires expertise in contemporary and traditional grill-based cuisine, strong attention to detail, and the ability to work in the fast-paced kitchen environment. The Cook will oversee food preparation, maintain hygiene and food safety standards, and contribute to menu development to enhance the dining experience.

Scope of the role

The Cook’s role encompasses a range of culinary, management, and team leadership duties. The key dimensions of the role include:

1. Food Preparation & Cooking:
   • Plan and prepare menu items in accordance with recipes and restaurant standards.
   • Cook and present meals with a high level of consistency, quality, and efficiency.
   • Adapt dishes based on customer preferences and dietary requirements.
2. Kitchen Supervision & Team Management:
   • Oversee kitchen staff and delegate tasks effectively.
   • Train and mentor junior kitchen staff to ensure food preparation consistency.
   • Monitor and ensure all kitchen activities align with workplace health and safety regulations.
3. Stock Control & Inventory Management:
   • Manage kitchen inventory, monitor stock levels, and order supplies as needed.
   • Maintain appropriate storage conditions to minimize food waste.
4. Compliance & Food Safety Standards:
   • Ensure all food preparation and storage areas comply with health and safety regulations.
   • Adhere to HACCP and other food safety protocols.
   • Conduct routine checks to ensure hygiene and sanitation standards are met.
5. Menu Development & Cost Control:
   • Assist in designing new menu items and improving existing dishes.
   • Monitor food costs and contribute to menu pricing strategies.
   • Ensure cost-effective use of ingredients while maintaining food quality.
6. Customer Service & Experience:
   • Work closely with front-of-house staff to ensure timely and high-quality meal service.
   • Address customer feedback regarding food quality and presentation.

Qualifications

• Certificate III, Certificate IV in Commercial Cookery, Diploma in Hospitality Management, or equivalent.

Experience

• Minimum of two years of experience as a Cook in a commercial kitchen.

Technical Skills

• Proficiency in various cooking techniques and cuisines.

Leadership Skills

• Experience supervising and mentoring kitchen staff.

Knowledge of Regulations

• Strong understanding of Australian food safety and hygiene standards.

Communication Skills

• Ability to communicate effectively with kitchen and front-of-house staff.

Work Conditions

• Full-time position with a minimum of 38 hours per week.
• Ability to work flexible hours, including weekends and public holidays.
• Fast-paced kitchen environment requiring physical stamina and multitasking ability.