Kitchen Team Member - Cook

Role Overview

This position sits at the centre of kitchen operations, turning raw ingredients into finished dishes that match the menu’s recipe and presentation specifications. You will handle prep, cooking, and service support for your assigned section, ensuring every plate that leaves the pass is safe, consistent, and ready for the customer. Because food quality directly shapes the customer experience, your discipline, speed, and attention to detail are essential to the kitchen’s daily performance.

Key Responsibilities

• Prepare ingredients and menu items using the kitchen’s established recipe specifications, portion sizes, and plating guidelines so that every dish meets the expected standard.
• Set up your station before service with the correct ingredients, tools, and containers, then restock throughout the shift to prevent delays during peak periods.
• Cook, assemble, and plate dishes to order, coordinating with other kitchen team members to keep service flowing smoothly and respond to customer requests.
• Follow all food safety, sanitation, and personal hygiene rules, including safe temperature control, proper storage, date labelling, and clean-as-you-go practices.
• Operate kitchen equipment correctly and safely, using the right settings and procedures for each task, and report faults or maintenance needs promptly.
• Keep your section clean, organised, and inspection-ready throughout the shift, covering equipment, surfaces, floors, and storage areas.
• Monitor stock levels, rotate products using first-in-first-out principles, and help reduce waste by using ingredients efficiently and storing leftovers correctly.
• Communicate clearly with supervisors and teammates about prep needs, delays, shortages, or quality concerns so the kitchen can adjust quickly.

Requirements & Qualifications

• A certificate-level qualification in culinary arts, food and beverage service, or a closely related subject.
• Knowledge of basic cooking methods, knife skills, and common kitchen terminology.
• Understanding of food safety and hygiene practices, including safe handling, temperature control, and cross-contamination prevention.
• Ability to read and follow recipes, measurements, and production instructions accurately.
• Comfort working in a fast-paced, high-temperature kitchen environment and standing for extended periods.
• Strong teamwork and communication habits, with a willingness to take direction and support colleagues during service.
• Attention to detail and consistency, especially when preparing items to exact portion and presentation standards.
• Reliability, punctuality, and a professional approach to customer service through product quality.