Cook
- Prepare, season, and cook food items in a commercial kitchen setting.
- Maintain food quality standards and adhere to health and safety regulations.
- Organise kitchen stations and manage stock rotation for daily food service operations.
ANZSCO CODE: ******
ANZSCO NAME: Cook
SUMMARY:
The Cook is responsible for preparing, seasoning, and cooking food items in a commercial kitchen setting. This role involves maintaining food quality standards, adhering to health and safety regulations, and ensuring meals are delivered within set timeframes. The position requires organising kitchen stations and managing stock rotation to support daily food service operations.
RESPONSIBILITIES:
Maintain health and safety standards across all food preparation areas.
Ensure all prepared food items meet established quality and presentation requirements.
Manage cooking times to align with customer orders and service schedules.
Monitor kitchen equipment operations and report any faults to management.
Control food waste through strict portion management and stock rotation.
Support senior kitchen staff in daily food service operations.
Uphold food hygiene regulations during all shifts and services.
Supervise the safe storage of incoming food supplies.
MAIN TASKS:
Prepare raw ingredients for daily menu items and specials.
Cook food using various methods such as baking, frying, boiling, and grilling.
Season dishes according to standard recipes and menu specifications.
Regulate oven and cooking equipment temperatures during service.
Divide cooked food into correct portion sizes before plating.
Plate and present dishes for front-of-house service.
Check the visual quality and freshness of raw ingredients before use.
Store food items at correct temperatures in refrigerators and freezers.
Clean cooking stations, benches, and immediate equipment after use.
Record current stock levels and list items that require reordering.
RELEVANT QUALIFICATIONS:
This occupation generally requires an AQF Certificate III in Commercial Cookery, which includes at least two years of on-the-job training, or an AQF Certificate IV in Commercial Cookery. At least three years of relevant work experience may substitute for the formal qualifications.
RELEVANT SKILLS:
Knowledge of commercial cooking techniques and methods.
Understanding of standard food safety and hygiene practices.
Time management to handle multiple orders at the same time.
Ability to read and follow standard recipes accurately.
Familiarity with operating commercial kitchen equipment safely.
Clear communication with kitchen staff and service staff.
Capacity to complete tasks under pressure during busy service periods.
Attention to detail regarding food presentation and portion control.
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