The Chef/Cook is responsible for planning, preparing and cooking high-quality meals while ensuring consistency, presentation and compliance with food safety standards. The position plays a key role in kitchen operations, menu development, stock control and supervision of kitchen staff.

Benefits

Competitive salary: $78,000 – $82,000 p.a.

Opportunity to work in a well-established community café

Supportive team environment

Hands-on experience with fresh, locally sourced produce

Career growth potential within the hospitality industry

Task & responsibilities

Plan, prepare, and cook menu items in accordance with the café’s standards and recipes

Prepare food ingredients, including portioning, seasoning, and marinating

Ensure food is cooked, plated, and presented to a high standard

Monitor food quality, freshness, and presentation before service

Operate kitchen equipment safely and efficiently

Maintain compliance with food safety, hygiene, and workplace health and safety regulations

Assist with menu planning and development of daily specials

Manage stock levels, food storage, and rotation to minimise waste

Order kitchen supplies and monitor inventory as required

Clean and maintain kitchen work areas, utensils, and equipment

Train and supervise kitchen staff when required

Work collaboratively with front-of-house staff to ensure smooth service              

Qualification & experience

Certificate IV in Commercial Cookery (or equivalent)

Minimum 1–2 years of relevant work experience as a Chef or Cook

Knowledge of food safety standards and kitchen operations

Ability to work under pressure and as part of a team