Job description-Cook-Check the quality of raw and cooked food products to ensure that standards are met.- Recognize superior quality products, presentations and flavour.- Operate large-volume cooking equipment such as grills, ovens, deep-fat fryers, griddles.Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.
).- Portion food, placing it on plates, and adding gravies, sauces and garnishes.- Ensure great presentation by dressing dishes before they are served.- Ensure all food and other items are stored properly.- Get customers' orders and prepare food to meet special dietary requirements.- Assist in developing daily and seasonal menu items for the restaurant, create and prepare recipes and meals.Ensure compliance with all applicable laws and regulations.- Participates in training restaurant staff on menu items including ingredients,preparation methods and unique tastes.Job Type: Full-timeExperience- Minimum1 to 2 yearsQualification- Certificate 3 in commercial cookery or relevant study in Hospitality & Management.Pay: $70,000.00 – $78,000.00 per year (plus superannuation)