Cook for BV

Location: Southbank, QLD, 4101
Full-Time: Immediate start
Job Title: Cook
Salary Range: $79,500 - $85,000 excluding superannuation – depending on skill level.
Job Closes Date: 30 Days

About the Role
On behalf of our client, a premier hospitality venue known for its modern Australian bistro, vibrant sports bar, and exceptional event spaces, we are seeking an experienced Cook to join their kitchen team. This role is integral to delivering high-quality, pub-style meals that showcase fresh, local produce and seasonal flavours. You will work in a fast-paced environment, supporting a menu that ranges from classic steaks and seafood to share plates and function catering.

Key Duties and Responsibilities
• Inspect and assess all incoming food supplies to ensure freshness, quality, and adherence to safety standards, rejecting any substandard items.
• Precisely calibrate and monitor cooking equipment, including ovens, grills, fryers, and salamanders, to maintain optimal temperatures for consistent results.
• Prepare, season, and cook a diverse range of dishes, from hearty pub classics to contemporary bistro plates, adjusting recipes as needed.
• Portion and plate meals with attention to presentation, adding appropriate sauces, gravies, and garnishes to meet venue standards.
• Safely store all prepared and raw ingredients in temperature-controlled cool rooms and freezers, logging temperatures and rotating stock to minimise waste.
• Adapt dishes to accommodate special dietary requirements, including gluten-free, vegetarian, and allergen-sensitive requests.
• Assist with menu planning and estimation of food quantities for regular service and large-scale events, such as weddings and corporate functions.
• Train and supervise junior kitchen staff and apprentices, ensuring correct techniques, hygiene practices, and workflow efficiency.

Requirements
• Minimum 2 years’ experience as a Cook in a commercial kitchen, preferably in a high-volume bistro or hotel setting.
• Certificate III or IV in Commercial Cookery (or equivalent).
• Strong knowledge of food safety, HACCP principles, and kitchen hygiene.
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Excellent teamwork and communication skills.
• Relevant qualification to above field.