Cook

Position Title: Cook (Kerala Cuisine)

ANZSCO Code: 351411 – Cook

Position Type: Full-Time

Work Location: Cairns, Australia

Reports To: Head Chef / Restaurant Manager

Position Overview

The Cook is responsible for preparing and cooking a variety of authentic Kerala-style dishes in a commercial kitchen environment. The position involves planning, preparing, seasoning, and cooking food while maintaining quality, hygiene, and safety standards in accordance with Australian food safety regulations.

Key Duties and Responsibilities

1. Prepare and cook a variety of traditional Kerala and South Indian dishes including seafood curries, meat curries, vegetarian dishes, rice dishes, and traditional breads such as appam, puttu, dosa, and parotta.
2. Season and cook food according to established recipes and traditional Kerala cooking methods, ensuring consistency in flavour, presentation, and portion size.
3. Prepare and cook curries, gravies, and sauces using authentic spices, coconut-based ingredients, and traditional techniques associated with Kerala cuisine.
4. Regulate temperatures of ovens, grills, and other cooking equipment to ensure proper cooking and food safety.
5. Prepare ingredients including cutting, marinating, grinding spices, and preparing masalas and pastes required for Kerala cuisine.
6. Portion food, arrange, and garnish dishes prior to serving to ensure quality presentation standards.
7. Assist in planning menus and developing dishes consistent with traditional Kerala cuisine and restaurant offerings.
8. Monitor the quality of raw ingredients and finished dishes to ensure food standards are maintained.
9. Store food in temperature-controlled facilities and ensure proper food rotation practices.
10. Maintain a clean and hygienic kitchen in compliance with Australian food safety standards and workplace health and safety regulations.
11. Monitor stock levels of food supplies and assist with ordering and inventory management to ensure efficient kitchen operations.
12. Work collaboratively with other kitchen staff to ensure timely preparation and service of meals.

Skills and Competencies

1. Strong knowledge of traditional Kerala cooking techniques and spices.
2. Ability to prepare both vegetarian and non-vegetarian Kerala dishes.
3. Understanding of commercial kitchen operations.
4. Knowledge of food safety, sanitation, and hygiene standards.
5. Ability to work efficiently in a fast-paced kitchen environment.
6. Good communication and teamwork skills.

Qualifications and Experience

To be considered for this role, the applicant must meet one of the following:

1. Certificate III or Certificate IV in Commercial Cookery, or equivalent qualification; or
2. At least three years of relevant work experience as a Cook in a commercial kitchen specialising in Indian or Kerala cuisine.

Working Conditions

1. This is a full-time position requiring availability to work shifts, including evenings, weekends, and public holidays as required in the hospitality industry.
2. Work is performed in a commercial kitchen environment with adherence to workplace health and safety requirements.