Eat GRK is an authentic Greek restaurant located in Rouse Hill Town Centre, known for serving traditional charcoal-grilled meats, fresh mezze and Mediterranean-inspired cuisine. We are currently seeking an experienced Cook to join our kitchen team in a full-time, permanent position.
Key Duties and Responsibilities
- Prepare, season and cook a wide range of authentic Greek and Mediterranean dishes using fresh ingredients, including charcoal-grilled souvlaki, lamb, chicken, pork, seafood, mezze, house-made dips and freshly prepared salads.
- Trim, portion, marinate and prepare raw meats and seafood, along with vegetables, sauces and other ingredients, in accordance with established recipes and portion standards.
- Operate and control charcoal grills, rotisseries, ovens, stovetops and deep fryers to maintain appropriate cooking temperatures and ensure consistent food quality.
- Monitor food throughout the cooking process to achieve the required flavour, texture, appearance and presentation.
- Prepare stocks, marinades, sauces, dips and dressings in-house to maintain the consistency and authenticity of menu items.
- Portion and plate individual meals, adding suitable garnishes, sides and accompaniments in line with the restaurant’s presentation standards.
- Inspect and select fresh produce, meat, seafood and other ingredients to confirm their quality before use.
- Receive and inspect food deliveries for freshness, quantity and quality, and store ingredients correctly in refrigerated, frozen and dry storage areas.
- Follow FIFO stock rotation procedures and maintain proper food storage and temperature-control practices.
- Maintain a thorough understanding of menu items, ingredients, recipes and preparation methods to ensure consistent product quality.
- Coordinate food preparation activities during busy service periods to ensure made-to-order meals are prepared and served on time.
- Maintain a clean, organised and hygienic kitchen environment in accordance with NSW Food Authority requirements and workplace health and safety standards.
- Reduce food wastage through accurate portion control, appropriate storage and careful preparation practices.
- Train and assist kitchen staff in food preparation techniques, safe handling of raw ingredients and the correct operation of kitchen equipment.
Minimum Requirements
- Certificate IV in Cookery, Diploma of Hospitality Management or an equivalent overseas qualification.
- At least 1 year of relevant commercial kitchen experience working as a Cook.
- Strong knowledge of Greek and Mediterranean cooking techniques, with experience operating charcoal grills and rotisseries highly regarded.
- Current Food Handler certification.
- Ability to work flexible shifts, including weekends and public holidays.
