Key ResponsibilitiesApprentice cooks work under the supervision and mentorship of experienced chefs and senior kitchen staff. Typical duties include: Food Preparation: Assisting with preparing ingredients, which includes chopping, washing, portioning, and storing food items correctly.Cooking and Presentation: Learning to prepare and cook dishes according to established recipes, quality standards, and presentation guidelines.Equipment Operation: Training to safely and effectively use a variety of commercial kitchen equipment, such as ovens, fryers, mixers, and stoves.Hygiene and Safety: Maintaining a clean and organised workstation and adhering strictly to health, safety, and hygiene standards (HHS) and food safety regulations.Stock Management: Assisting with receiving, checking, and monitoring food supplies and stock levels in storage areas.General Duties: Performing general kitchen duties as required, including washing dishes and cleaning equipment and kitchen surfaces.Formal Training: Committing to and completing off-the-job vocational training, such as a Certificate III in Commercial Cookery (SIT30821 in Australia), often involving a combination of on-campus study days and on-the-job learning. Skills and AttributesEmployers generally look for candidates with a strong passion for food and a desire to build a career in hospitality. Prior experience is often not required, but a positive attitude and a strong work ethic are essential. Willingness to learn and take direction from senior chefs.Ability to work effectively as part of a high-performing team in a fast-paced environment.Strong commitment to completing both practical work and additional study/TAFE assessments.Good time management skills and the ability to work flexible hours, including weekends and holidays.
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