JOB DESCRIPTION
Full-Time Position: COOK
Company: Notaras Fish Markets
Location: 47 Kingsway, Cronulla NSW 2230
Salary: $93,600 + Superannuation
General Tasks/Duties:
? Plan, collect, organise food and commodities for menus
? Prioritise menus, recipes and task sheets
? Read recipes, menus, and orders
? Prepare and use specialised kitchen equipment for use
? Plan and organise logical work sequences within time restraints
? Communicate with other staff members of the kitchen team and food service staff
? Work cooperatively with other members of the kitchen team
? Identify and respond to conflict situations within kitchen environment
? Maintain product, service and market knowledge
? Coach others members of the patisserie team
? Demonstrate a high standard of personal hygiene
? Ensures high standards of sanitation and cleanliness are maintained throughout kitchen area
? Performs miscellaneous job-related duties as assigned
? Attend kitchen / patisserie meetings
Specific Tasks/Duties:
? Assemble and prepare ingredients for menu items
? Skills in a wide range of cookery methods to produce a range of menu items including: boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill, shallow fry and deep fry
? Plan and sequence the timing of food and preparation of tasks
? Plan, prepare and produce a range of menu items including
? Appetisers, salads, sandwiches, stocks, sauces, soups, eggs, vegetables and farinaceous, meat,
? poultry, game, seafood, hot and cold dessert, pastry, cakes and yeast goods
? Portion and plate food for service
? regulates temperatures of ovens, grills and other cooking equipment;
? Develop and test new recipes for enterprise menus
? Deal with problems such as shortage of food items, mistakes, problem in food production or
? equipment failure
? Give clear instruction to kitchen staff (within area of responsibility)
? Liaise with colleagues about flow of service
? Maintain hygienic food preparation work area
? Minimise food spoilage
? Report problems and incidents to head chef or relevant manager
? Ensure cleaning equipment and cleaning agents are correctly used
? Ensure equipment is correctly cleaned, stored and waste is handled according to health
? and safety regulations
? Evaluate food products to ensure quality standards are consistently attained.
? Knowledge of supplies, equipment and services, ordering and inventory control
? Receive and store stock to enterprise standards
? Maintain an efficient store
? Prepare food for different service periods
? Meet specialist dietary requests
? Conduct end of service procedures
Qualification and skills requirements:
? At least Certificate III relevant qualification
? At least Four to five years of relevant experience in addition to the
? qualification;
? Ability to Self-direct learning and development as well as undertaking required training;
? Ability to deliver excellent customer service;
? Initiative and problem solving;
? Effective verbal communication;
? Ability to prioritize and manage own time;
? Ability to work cooperatively with other;
? Ability to train new cooks and kitchen staff.
Full-Time Position: COOK
Company: Notaras Fish Markets
Location: 47 Kingsway, Cronulla NSW 2230
Salary: $93,600 + Superannuation
General Tasks/Duties:
? Plan, collect, organise food and commodities for menus
? Prioritise menus, recipes and task sheets
? Read recipes, menus, and orders
? Prepare and use specialised kitchen equipment for use
? Plan and organise logical work sequences within time restraints
? Communicate with other staff members of the kitchen team and food service staff
? Work cooperatively with other members of the kitchen team
? Identify and respond to conflict situations within kitchen environment
? Maintain product, service and market knowledge
? Coach others members of the patisserie team
? Demonstrate a high standard of personal hygiene
? Ensures high standards of sanitation and cleanliness are maintained throughout kitchen area
? Performs miscellaneous job-related duties as assigned
? Attend kitchen / patisserie meetings
Specific Tasks/Duties:
? Assemble and prepare ingredients for menu items
? Skills in a wide range of cookery methods to produce a range of menu items including: boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill, shallow fry and deep fry
? Plan and sequence the timing of food and preparation of tasks
? Plan, prepare and produce a range of menu items including
? Appetisers, salads, sandwiches, stocks, sauces, soups, eggs, vegetables and farinaceous, meat,
? poultry, game, seafood, hot and cold dessert, pastry, cakes and yeast goods
? Portion and plate food for service
? regulates temperatures of ovens, grills and other cooking equipment;
? Develop and test new recipes for enterprise menus
? Deal with problems such as shortage of food items, mistakes, problem in food production or
? equipment failure
? Give clear instruction to kitchen staff (within area of responsibility)
? Liaise with colleagues about flow of service
? Maintain hygienic food preparation work area
? Minimise food spoilage
? Report problems and incidents to head chef or relevant manager
? Ensure cleaning equipment and cleaning agents are correctly used
? Ensure equipment is correctly cleaned, stored and waste is handled according to health
? and safety regulations
? Evaluate food products to ensure quality standards are consistently attained.
? Knowledge of supplies, equipment and services, ordering and inventory control
? Receive and store stock to enterprise standards
? Maintain an efficient store
? Prepare food for different service periods
? Meet specialist dietary requests
? Conduct end of service procedures
Qualification and skills requirements:
? At least Certificate III relevant qualification
? At least Four to five years of relevant experience in addition to the
? qualification;
? Ability to Self-direct learning and development as well as undertaking required training;
? Ability to deliver excellent customer service;
? Initiative and problem solving;
? Effective verbal communication;
? Ability to prioritize and manage own time;
? Ability to work cooperatively with other;
? Ability to train new cooks and kitchen staff.
