Educational requirements: Diploma or trade qualification
English requirements: Proficient English
Requirements for skilled employment experience for years: 1-3 years
Accept remote work: unacceptable
Responsibility:
Preparation of raw ingredients including meat and vegetables through the use of varied cutting and marinating techniques Inspecting raw ingredients to check for spoilage and assess usability Maintaining skills and knowledge relevant to job duties and preparing items on the restaurant menu Plan, collect, estimating food and commodities for menus Priorities menus, recipes, and task sheets Monitoring dish quality at all stages of cooking and preparation Adjusting recipes where required to fit special dietary requirements (e.g., vegetarian) Utilising kitchen utensils, appliances, and cookware to prepare ingredients and meals Monitoring and regulating heat and cold sources such as ovens, stoves, fridges, freezers, grills, and other equipment to ensure food and meal quality Serving and portioning foods and adding garnishes and other ingredients as necessary to ensure dishes are well presented Preparing and flavoring sauces and gravies with condiments, herbs, spices, and other ingredients as required by the recipe Following safety and hygiene regulations and procedures around food handling, storage, preparation Ensuring the cleanliness of workstations and kitchen areas and abiding by occupational health and safety procedures Providing input to menu changes with consideration of the availability of seasonal produce Communication with other members of staff including waiters, management, and other kitchen staff in relation to issues relevant to the kitchen Estimating stock requirements and ordering stock to ensure the kitchen is fully stocked for service Demonstrate a high standard of personal hygiene Ensures high standards of sanitation and cleanliness are maintained throughout the kitchen
