CHEF

• Planning, preparing and cooking menu items to high standards.
• Monitoring food quality, presentation and portion control.
• Supervising and training kitchen staff and apprentices.
• Developing and updating seasonal menus and specials.

Benefits

Joining L.A BLACKMORE & P.O BLACKMORE T/A Sweet Lulu’s Café means becoming part of a warm and supportive team that values passion, dedication, and creativity. We offer fair and competitive pay, complimentary staff meals during shifts, and plenty of opportunities to grow within a thriving and community-loved café environment. Our team members are encouraged to share ideas, contribute to menu development, and refine their skills in a positive and collaborative setting. With a loyal customer base and a strong local presence, Sweet Lulu’s Café provides a stable and rewarding career opportunity in a friendly atmosphere.

Task & responsibilities

• Ensure work station is kept clean and hygienic at all times.
• Menu planning, considering seasonality, dietary requirements, and cost-effectiveness.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that employees follow standards and regulations. 
• Order or requisition food and other supplies needed to ensure efficient operation.
• Recruit and hire staff, including cooks and other kitchen workers. 
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff and advice on cooking procedures.
• Cooking food by range of methods.
• Coordinate planning, budgeting, and purchasing for all the food operations.
• Preparing food with knowledge of nutrition values of commodities and the effects of cooking on nutritional value of food.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Proper handling of electrical equipment used like coffee machine, microwave, oven, food processor, refrigerator, freezer etc.
• Maintaining occupation health safety procedures etc. 
• Following procedures in relation to food handling, personal and general hygiene, and typical hygiene control in the hospitality industry.

Qualification & experience

• Minimum 3 years of relevant experience as a Chef in a commercial kitchen
• Certificate IV in commercial cookery or Diploma in Hospitality Management or other equivalent relevant qualification.
• Experience in training kitchen staff
• Must know how and have at least 3 years’ experience in menu planning and new dish planning