Cook (Commercial – Asian Cuisines) | ANZSCO 351411

POSITION DESCRIPTION

Cook (Commercial – Asian Cuisines) | ANZSCO 351411

Employer

Sole E Luna Ristorante Italiano Pty Ltd.

Work location

27 Deakin Avenue, Mildura, Victoria 3500

Employment

Full-time, 38 hours per week on a rotating roster

Roster span

Monday–Friday: 6:00 am–3:00 pm

Remuneration

$80,000 per annum plus superannuation

Benefits

Paid annual leave and other entitlements according to National Employment Standards

About the Restaurant

Sole E Luna Ristorante Italiano Pty Ltd. operates a commercial restaurant at 27 Deakin Avenue, Mildura, Victoria, 3500. The restaurant offers Italian and continental cuisine and is expanding its menu in response to customer demand for a wider variety of authentic and contemporary Asian dishes. Its kitchen requires consistent food preparation, efficient service, safe food handling and close teamwork across rotating weekdays during Monday to Friday between 6 am to 3 pm.

Position Summary

The Cook (Commercial – Asian Cuisines) is a practical, hands-on role responsible for preparing, seasoning, cooking, portioning and presenting food in a busy commercial kitchen. The position will support the restaurant’s established Italian and continental offering while applying proven Asian-cuisine techniques, ingredients and flavour profiles to meet growing customer demand. The Cook will follow approved recipes and menus, maintain consistent quality and portion control, and comply with food-safety, hygiene and workplace-safety requirements.

The position is full-time for 38 hours per week, working on a rotating roster within the stated operating span. The actual roster will be arranged according to operational requirements and applicable workplace laws, including required breaks, penalty rates and other entitlements where applicable.

Responsibilities

·         Produce consistently high-quality meals in accordance with the restaurant’s recipes, menu specifications, presentation standards and service timeframes.

·         Deliver hands-on preparation and cooking of Asian dishes while competently supporting Italian and continental menu items.

·         Maintain food safety, hygiene, allergen controls, workplace safety, cleanliness and orderly kitchen practices throughout each shift.

·         Use ingredients, equipment, labour time and portions efficiently to minimise waste and support food-cost controls.

·         Work cooperatively with chefs, cooks, kitchen staff and front-of-house employees to ensure smooth and timely service.

·         Assist with stock monitoring, storage, rotation and ordering, and promptly report shortages, quality concerns, faults and hazards.

Duties to Be Performed

·         Examine meat, seafood, poultry, vegetables, herbs, spices, sauces and other foodstuffs to confirm freshness, quality and suitability before use.

·         Prepare ingredients by washing, peeling, cutting, slicing, trimming, marinating, measuring and portioning them in accordance with recipes and forecast service demand.

·         Prepare and cook menu items using commercial methods such as wok cooking, stir-frying, steaming, braising, boiling, grilling, roasting, baking and shallow or deep frying.

·         Apply practical knowledge of Asian cuisines, including appropriate spice combinations, marinades, sauces, broths, rice and noodle preparation, cooking sequences and flavour balancing.

·         Regulate and monitor the temperatures of ovens, grills, fryers, steamers, woks and other cooking equipment to achieve safe and consistent results.

·         Season food during preparation and cooking; taste and adjust flavour, texture and consistency within approved recipe and menu standards.

·         Cook Italian and continental dishes as rostered and integrate Asian menu items without compromising the restaurant’s established standards.

·         Portion food, arrange dishes on plates and add sauces, gravies, accompaniments and garnishes in line with presentation and portion-control requirements.

·         Prepare meals for customers with allergies, intolerances, cultural preferences or other special dietary requirements, following instructions and cross-contamination controls.

·         Monitor food throughout preparation and service and rectify or report any issue affecting quality, consistency, presentation, temperature or service timing.

·         Label, date, cool, store and rotate food in temperature-controlled facilities using safe storage practices and stock-rotation principles.

·         Check deliveries against expected quality and quantity, store goods correctly, monitor inventory and advise on purchasing and replenishment needs.

·         Contribute practical suggestions for Asian dishes, specials and menu improvements, and assist in estimating food quantities and preparation requirements.

·         Clean and sanitise work areas, utensils and equipment; ensure kitchen equipment is used safely and report maintenance or repair requirements.

·         Follow food-safety programs, cleaning schedules, personal-hygiene standards and work health and safety procedures, including incident and hazard reporting.

·         Assist with the instruction and on-the-job training of junior kitchen employees or apprentices in recipes, preparation methods, safe equipment use and hygiene procedures.

·         Perform opening, service and closing duties and other reasonable cooking-related tasks consistent with the occupation and the operational needs of the restaurant.

Skills Required

·         Strong practical, hands-on commercial cooking experience, particularly in Asian cuisines and Asian cooking methods.

·         Sound knowledge of ingredients, flavour profiles, marinades, sauces, herbs, spices, rice and noodle dishes, and the safe preparation of meat, poultry, seafood and vegetables.

·         Competence in food preparation, cooking-temperature control, seasoning, portioning, plating and presentation.

·         Ability to follow recipes and instructions accurately while maintaining consistency during busy service periods.

·         Knowledge of food safety, hygiene, allergen management, safe storage, stock rotation and work health and safety requirements.

·         Good knife skills, attention to detail, organisation, time management and the ability to prioritise multiple orders.

·         Ability to work independently when required and collaboratively within a multicultural kitchen and service team.

·         Reliable attendance, adaptability to rotating shifts, clear workplace communication and a professional approach under pressure.

Education and Experience Required

Applicants should satisfy one of the following employer requirements:

·         A relevant AQF Diploma together with Certificate III in Commercial Cookery, plus at least two years of relevant full-time commercial cooking experience; or less than two years of experience will be considered case to case basis or

·         At least five years of relevant full-time commercial cooking experience in lieu of the specified formal qualifications; or

·         An equivalent relevant overseas qualification, supported by relevant commercial cooking experience of minimum two years full-time.

In all cases, demonstrated practical and hands-on experience preparing and cooking Asian cuisines is essential. Experience across Italian or continental cuisines will be highly regarded. Qualifications and employment experience must be capable of verification through appropriate documentary evidence and references.

Please send your RESUME by email to Mr. Daniel Cursaro, Director, at Email Address: ••••@sole-e-luna.com.au; Mobile: 04•• ••• 207.