Cooks Required
Lone Star Rouse Hill restaurant requires 2 x Cooks for our Rouse Hill NSW.
These full time roles are open to local residents as well as overseas culinary professional. Sponsorship can be considered.
An ideal candidate should hold a minimum of Certificate IV in a culinary field, or equivalent experience as a Cook. Salary range offered is $74,000 to $80,000 plus super.
Duties and responsibilities for the role are as follows:
• Prepare and cook meals as per menu
• Prepare ala carte requested food items as needed to meet guest dietary requirements.
• Executes food production in accordance with standards of plating guide specifications.
• Attend to the detail and presentation of each order with efficient sequencing
• Adhere to proper food handling, sanitation, and safety procedures
• Ensure that inventory of supplies is completed regularly, and items are in-stock.
• Ensure that deliveries are stored in their proper place and in a timely manner.
• Contribute to daily, holiday, and theme menus in collaboration with the Chef
• Contribute to programs designed to improve quality of service and kitchen productivity.
Lone Star Rouse Hill restaurant requires 2 x Cooks for our Rouse Hill NSW.
These full time roles are open to local residents as well as overseas culinary professional. Sponsorship can be considered.
An ideal candidate should hold a minimum of Certificate IV in a culinary field, or equivalent experience as a Cook. Salary range offered is $74,000 to $80,000 plus super.
Duties and responsibilities for the role are as follows:
• Prepare and cook meals as per menu
• Prepare ala carte requested food items as needed to meet guest dietary requirements.
• Executes food production in accordance with standards of plating guide specifications.
• Attend to the detail and presentation of each order with efficient sequencing
• Adhere to proper food handling, sanitation, and safety procedures
• Ensure that inventory of supplies is completed regularly, and items are in-stock.
• Ensure that deliveries are stored in their proper place and in a timely manner.
• Contribute to daily, holiday, and theme menus in collaboration with the Chef
• Contribute to programs designed to improve quality of service and kitchen productivity.
