Minimum of 2-3 years of experience in a professional kitchen, specifically in Italian cuisine.
Knowledge of cooking techniques, food safety, and hygiene standards.
Must possess a valid QID, NOC, and Food Handling Certificate.
Ability to work flexible hours, including weekends and holidays.
Prepare and cook menu items according to recipes and quality standards.
Maintain cleanliness and organization of the kitchen area.
Assist in menu planning and food cost management.
Monitor food inventory and assist with stock control.
Collaborate with kitchen staff to ensure smooth operations.

Cook

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