Cooks

Location: 11-13 Torquay Road, PIALBA, Hervey Bay, QLD, 4655

Employment Type: Full Time

Salary: AUD 76,515 – 80,000

The Hervey Bay RSL is one of the biggest entertainment venues on the Fraser Coast and is much loved by the 40,000 plus financial members. The club provides a variety of wonderful facilities for its members, visitors and guests. Including restaurant, cafe, 5 separate bars, child fun centre, function and meeting rooms for the general public, auditorium, bottle shop, snooker room, courtesy bus, 280 gaming machines, Keno & TAB.

The Hervey Bay RSL has vacancy opening for Cooks. We are looking for experienced and qualified candidates.

Responsibilities and Main duties:

• Responsible for ensuring strict stock control measures are observed.
• Responsible for ensuring effective communication and teamwork within the kitchen.
• Responsible for ensuring a high standard of customer service.
• Responsible for operating all kitchen equipment in a safe manner.
• Responsible for preparing orders by using required equipment.
• Responsible for ensuring a high level of hygiene in the kitchen.
• To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis.
• To follow the size, style and presentation of food items, as required by the Executive Chef.
• To maintain effective and efficient operations of the kitchen in the absence of the Executive Chef.
• Assist in implementation and operations of HAACP and Food Safety Plan.
• To prepare, cook and serve general and specialised meals for patrons according to menu guidelines, recipes and direction from the Executive Chef.
• To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature.
• To maintain hygiene to HACCP guidelines, health and safety, cleanliness and all environmental standards in the Catering Department.
• To assist and train apprentices and to supervise kitchen hands when required under direction from the Executive Chef.
• Ensure that supplies and deliveries are ordered in a timely manner. Ensure that supplies and deliveries are received and accounted for.
• To maintain kitchen equipment and utensils according to the Club’s standards and procedures.
• To liaise with wait staff regarding meal completion and instructions on its service, presentation, portion control and complaints/compliments.
• To assist with stock management and wastage of products and stocktake as required.
• To communicate effectively with all staff within the Club.
• Assist with the implementation and planning of menu changes when required.
• Any other duties which are reasonable and lawful as requested by Management.

Qualifications and Experience:

• Certificate III in Commercial Cookery
• Proven experience as a qualified Cook for 5 years.
• TAFE — Covid 19 — Dining In - certificate
• Proven experience supervising apprentices.
• Food Hygiene certificate.
• Leadership and Time Management skills
• Excellent communication and organizational skills
• High level of communication and interpersonal skills, including demonstrated high level ability to liaise effectively with customers and supervise and train staff