Position Overview:

The Line Cook is accountable for running a section of the kitchen, ensuring dishes are executed to standard while supporting junior staff and maintaining cost awareness.

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Key Responsibilities:

• Execute dishes to recipe and presentation standards.
• Lead service within your section and maintain readiness.
• Mentor Commis Chefs and junior staff.
• Manage stock rotation, labelling, and wastage in your section.
• Uphold WHS, HACCP, and food safety standards.

About You:

• Solid CDP experience in quality venues.
• Strong technical skills with attention to detail.
• Organised and accountable for section performance.
• Positive mentor and culture-builder.

• Flexible and collaborative across the brigade.

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