General Cook

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Summary

The General Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and

consistent manner. The General Cook must be prepared to work as a team member in a dynamic

workplace, follow all safety procedures, and have a high threshold for pressure in a kitchen environment.

Knowledge and Skills Requirements

- Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques;

- Knowledge of principles and processes for providing customer and personal services (customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction);

- Knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation;

- Has understanding and knowledge to properly use and maintain all equipment in station.

- Certificate III in Hospitality (Commercial Cookery);

- Minimum 2 year of cooking experience required in Italian food ;

- Skills in a wide range of cookery methods to produce a range of menu items including: boil, blanch, simmer, poach, steam, stew, braise, roast, bake, grill, shallow fry and deep fry;

- Effective communication skills;

- Highly effective teamwork skills, strong work ethic and positive team attitude;

- Strong problem identification and problem resolution skills;

- Craft & execute a diverse and creative menu that showcases seasonal ingredients;

- Prepare, cook & present high-quality dishes;

- May provide training to other kitchen staff & apprentices;

- Collaborate with team to develop new dishes and refine existing dishes

- Ensure compliance with all health and safety regulations

Job Duties

• Preparing seasoning and cooking food;
• Assembling and preparing ingredients for menu items as directed in a sanitary and timely manner;
• Following recipes, portion controls, and presentation specifications as set by the restaurant;
• Adding souses, gravies, garnishes to the prepared food;
• Making salad dressing and sauces;
• Preparing dishes for customers with food allergies or intolerances;
• Serving food in the proper portion size and at the proper temperature;
• Examining food to ensure quality;
• Storing food in accordance to the temperature requirements;
• Preparing and using specialised kitchen equipment for use;
• Checking temperature of the fridges;
• Regulating temperatures of oven, grill, deep fryer etc.;
• Restocking all items as needed throughout shift;
• Setting up cleans and maintaining station according to restaurant guidelines;
• Following proper reporting procedures for accidents and incidents to ensure follow-up andprevention;
• Adhering to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety;
• Reporting any infraction in the food services department policies and procedures;
• Performing additional responsibilities, although not detailed, as requested by the Cook/Chef, Head Cook/Chef, Head Chef, at any time.

Pay: $78,000.00 – $85,500.00 per year

Work Location: In person