Cooks and Chefs

Our industry partner, MMSLH PTY LTD operates across different hospitality venues, providing food and beverage services to a diverse range of customers. Through its hospitality operations, the company supports the delivery of quality food, professional service and positive dining experiences across its venues. Operating different hospitality establishments requires a capable and reliable kitchen workforce to support daily food preparation, cooking, menu execution and the maintenance of consistent food safety and quality standards.

As part of its kitchen staffing requirements, MMSLH PTY LTD is seeking qualified and experienced Cooks and Chefs to join its team on a full-time basis at 30 The Esplanade, Caloundra, Queensland 4551. The successful applicants will contribute to the efficient operation of the kitchen, maintain food quality and presentation, and work collaboratively with other kitchen personnel to meet operational requirements and customer expectations.

Cook

Key Responsibilities

1. Prepare and cook food items according to established recipes, menu specifications and kitchen procedures.
2. Undertake food preparation activities, including cutting, portioning, marinating and preparing ingredients for cooking.
3. Operate commercial kitchen equipment and apply appropriate cooking techniques to prepare dishes efficiently.
4. Monitor food quality, portion sizes and presentation to ensure consistency with established standards.
5. Maintain kitchen cleanliness and comply with food safety, hygiene and safe food-handling requirements.
6. Check ingredient freshness, rotate stock appropriately and minimise food wastage.
7. Assist with receiving deliveries, storing ingredients and monitoring stock levels.
8. Work collaboratively with Chefs and other kitchen staff to ensure timely preparation and service of menu items.

Skills and Experience Required

• Relevant commercial kitchen experience, preferably 1–3 years.
• Relevant qualifications in Commercial Cookery or equivalent, where applicable.
• Ability to prepare and cook a range of dishes using appropriate cooking methods.
• Knowledge of food safety, hygiene and safe food-handling practices.
• Good organisational skills and the ability to work efficiently during busy service periods.
• Strong communication skills and the ability to work effectively within a kitchen team.

Chef

Key Responsibilities

1. Plan, prepare, cook and present menu items in accordance with the venue's menu, recipes and culinary standards.
2. Assist with menu planning and development, including developing recipes and incorporating suitable seasonal ingredients where appropriate.
3. Oversee food preparation and cooking processes to maintain consistency, quality, portion control and presentation.
4. Coordinate kitchen activities and supervise or guide kitchen staff during food preparation and service, as required.
5. Monitor ingredient requirements, stock levels and food costs, and assist with ordering supplies and controlling wastage.
6. Ensure food is prepared and served within appropriate timeframes while maintaining quality during busy service periods.
7. Maintain compliance with food safety, hygiene and workplace health and safety requirements.
8. Monitor the condition and cleanliness of kitchen equipment, utensils and work areas.
9. Assist with establishing and maintaining kitchen procedures to support efficient operations and consistent food standards.
10. . Collaborate with management and kitchen personnel to maintain menu standards and support the effective operation of the kitchen.

Skills and Experience Required

• Relevant commercial kitchen experience, preferably 1–3 years or more.
• Relevant trade qualifications in Commercial Cookery or equivalent.
• Demonstrated experience preparing and cooking a variety of dishes in a commercial kitchen.
• Sound knowledge of cooking techniques, food preparation, menu execution and food safety requirements.
• Ability to coordinate kitchen activities and guide other kitchen staff, where required.
• Strong organisational, time-management and problem-solving skills.
• Ability to maintain food quality and consistency in a fast-paced environment.
• Good communication and teamwork skills.