Chefs

Full-time chefs 

Benefits

Salary sacrifice arrangement, Complimentary food and drinks, Bonus and Commission once target is met, Employee share scheme for profit sharing, Employer subsidised training and skill improvements. 

Task & responsibilities

Menu Development and Planning

• Design and Update Menus: Create seasonal, daily, or special menus that align with the café’s brand, customer preferences, and dietary trends (e.g., vegan, gluten-free).
• Recipe Development: Develop and standardize recipes to ensure consistency in taste, presentation, and portion sizes.
• Cost Control: Select ingredients and dishes that balance quality with profitability, minimizing food waste and optimizing ingredient use.
• Sourcing Ingredients: Collaborate with suppliers to source fresh, high-quality ingredients, often prioritizing local or sustainable options.

Kitchen Operations

• Food Preparation: Supervise and participate in food prep, cooking, and plating to maintain high standards of quality and presentation.
• Quality Control: Ensure all dishes meeting taste, texture, and visual standards before leaving the kitchen.
• Health and Safety Compliance: Enforce strict adherence to food safety regulations, including proper storage, handling, and sanitation practices (e.g., HACCP standards).
• Equipment Management: Use kitchen equipment (e.g., grills, ovens, toasters) safely and efficiently. Oversee the maintenance, cleaning, and proper use of kitchen equipment, arranging repairs or replacements as needed.

Inventory and Cost Management

• Inventory Control: Monitor stock levels of ingredients and supplies, conducting regular inventory checks to avoid shortages or overstocking.
• Cost Analysis: Track food and labour costs, adjusting menu prices or portion sizes to maintain profitability.
• Waste Reduction: Implement strategies to minimize food waste, such as repurposing leftovers or optimizing prep processes.

Customer and Front-of-House Coordination

• Customer Satisfaction: Address customer feedback, including special requests, allergies, or complaints about food quality.
• Collaboration with Front-of-House: Work closely with café managers and servers to ensure smooth service, timely dish delivery, and alignment between kitchen and dining operations.
• Special Events: Plan and execute catering or special event menus, such as private parties or holiday specials.

Administrative Duties

• Budgeting: Manage the kitchen’s budget, including food, labour, and equipment costs.
• Record-Keeping: Maintain accurate records of inventory, supplier contracts, and food safety compliance, such as temperature records.
• Vendor Relations: Negotiate with suppliers for better pricing or delivery terms and build strong relationships with vendors.

Compliance and Regulations

• Licensing and Inspections: Ensure the kitchen complies with local health codes, passing inspections and maintaining necessary permits.
• Staff Training: Manage and train kitchen staff in food preparation and cooking techniques, safe knife handling, fire safety, and other workplace safety protocols.
• Health & Safety Compliance: Follow food safety and hygiene protocols, ensuring the kitchen meets regulatory standards.

Qualification & experience

• Relevant Certificate IV or Diploma qualification in Commercial Cookery, Kitchen Management, or Hospitality Management.
• One to three years experience working in fast-paced commercial kitchens.
• Good team player and attentive to details.