Cook

Cook

Duration: At least 2 years

Job Type: Full-time (Minimum 38 hours per week)

Salary range: $78000-$80000

About The Role and Responsibilities

Abruzzo Lab is a well-established hospitality business located at Shop 14, 24–30 Taryn Drive, Epping VIC 3076, operating within a growing suburban commercial precinct with consistent customer demand. The restaurant specialises in authentic Italian cuisine, with a focus on traditional Abruzzese dishes, handmade pastas, and charcoal-grilled offerings. It operates under a full-service dining model, providing dine-in, takeaway, delivery, and catering services. With steady trade across lunch and dinner periods, including peak demand on weekends and during functions, the business requires a reliable and skilled team to support consistent food quality and efficient service delivery.

The Cook position is a full-time, ongoing role critical to the daily kitchen operations of the business. The role is responsible for preparing and cooking menu items in accordance with established recipes, food safety standards, and presentation requirements. The Cook supports consistent service delivery, maintains kitchen efficiency, and contributes to menu execution and staff coordination to ensure high levels of customer satisfaction and compliance with Australian food safety regulations.

Tasks Include:

1. Examine raw and prepared foodstuffs to ensure freshness, quality, and suitability for cooking and service.
2. Prepare, season, and cook food items in accordance with approved recipes, portion standards, and presentation guidelines.
3. Regulate and monitor temperatures of ovens, grills, fryers, and other cooking equipment to ensure safe and effective cooking processes.
4. Portion food accurately, plate meals, and apply appropriate sauces, gravies, and garnishes to meet presentation standards.
5. Prepare food to meet special dietary requirements, including vegetarian, vegan, gluten-free, and allergy-related requests where required.
6. Store food in temperature-controlled facilities in compliance with food safety and hygiene regulations.
7. Assist with menu planning, preparation lists, and estimation of food and ingredient requirements to support efficient kitchen operations.
8. Maintain a clean and organised workstation, ensuring compliance with food safety, WHS, and hygiene standards at all times.
9. Monitor stock levels, minimise food wastage, and support inventory control processes.
10. Train, guide, and support kitchen hands, apprentices, or junior staff to ensure consistent kitchen performance and adherence to procedures.
11. Work collaboratively with chefs, management, and front-of-house staff to ensure smooth service delivery during peak periods.

Qualifications and other requirements for Cook

1. Relevant qualification at AQF Certificate III level in Commercial Cookery including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)
2. A minimum of one year of full-time relevant work experience as a Cook or Chef in a commercial kitchen environment.
3. Experience must demonstrate the ability to prepare and cook a variety of dishes independently while maintaining quality, consistency, and food safety standards.
4. Strong practical cooking skills with the ability to work across multiple kitchen sections.
5. Sound knowledge of food safety, hygiene standards, and safe food handling practices in Australia.
6. Ability to regulate cooking equipment and manage multiple cooking processes simultaneously.
7. Understanding portion control, presentation standards, and cost awareness.
8. Capacity to follow recipes accurately while maintaining consistency across services.
9. Ability to work efficiently under pressure in a fast-paced kitchen environment.
10. Effective communication skills and ability to work as part of a team.
11. Reliability, attention to detail, and commitment to maintaining high-quality food standards.
12. Ability work with flexible hours including weekends.