Cook
- Employer
- MC & MJ Investments Pty. Ltd.
- Location
- Belmont, VIC
- Employment type
- Full time
- Pay
- $78,000 – $82,000 a year
- Experience
- at least 1 year
- Listed
- 22 September 2026
- Applications close
- 22 October 2026
Cook:
Key Duties and Responsibilities:
Prepare, season and cook a range of restaurant dishes in accordance with established recipes and standards.
Prepare ingredients including vegetables, meats, seafood, sauces and accompaniments for service.
Operate ovens, grills, fryers, hotplates and other commercial cooking equipment.
Regulate and monitor cooking temperatures to ensure food is prepared safely and consistently.
Check food and ingredients for freshness, quality and suitability before preparation.
Season food appropriately during preparation and cooking.
Monitor food throughout the cooking process to ensure correct texture, flavour and presentation.
Portion and plate food and add sauces, garnishes and accompaniments in accordance with restaurant standards.
Prepare food for customers with special dietary requirements where required.
Store food and ingredients appropriately, including in temperature-controlled facilities.
Follow stock rotation and food-storage procedures to maintain freshness and minimise wastage.
Assist with estimating daily food requirements and monitoring stock levels.
Maintain cleanliness and hygiene throughout kitchen and food-preparation areas.
Comply with food safety, hygiene and workplace health and safety requirements.
Work collaboratively with chefs and other kitchen staff to ensure efficient service.
Assist with basic training and guidance of junior kitchen staff where required.
Skills and Experience:
The successful applicant should have:
Minimum 1 year experience working as a Cook in a commercial restaurant or similar kitchen environment.
Experience using commercial kitchen equipment including ovens, grills, fryers and hotplates.
Sound knowledge of food preparation and cooking techniques.
Good knowledge of food safety, kitchen hygiene and safe food-storage practices.
Ability to maintain consistent food quality, portion size and presentation.
Ability to work efficiently during busy service periods.
Good time-management and organisational skills.
Ability to work independently and as part of a kitchen team.
Reliability, punctuality and attention to detail.
Availability to work evenings, weekends and public holidays as required.