Full-Time Chefs required

Full-Time Chefs required for Sixteen Ounces Cafe

The Chefs will be responsible for preparing and cooking café-style meals while maintaining high standards of food quality, kitchen operations and food safety. Duties include, but are not limited to:

1. Plan, develop and review menus, seasonal specials and new dishes in consultation with management, taking into account customer preferences, seasonal ingredients and business requirements;
2. Prepare, season and cook a variety of meals using appropriate cooking techniques while ensuring consistent quality, flavour and presentation;
3. Monitor the quality of food at all stages of preparation, cooking and presentation, taking corrective action where necessary to maintain high standards;
4. Coordinate kitchen operations and workflow during busy service periods to ensure efficient food preparation and timely service;
5. Estimate food requirements, monitor stock levels, order food supplies and maintain inventory while controlling food costs and minimising wastage;
6. Inspect, receive, store and rotate food supplies to maintain freshness, quality and compliance with food safety requirements;
7. Develop and refine recipes, portion sizes and presentation standards to improve menu offerings and maintain consistency across all dishes;
8. Supervise, train and mentor kitchen staff in food preparation techniques, cooking methods, food presentation, food safety practices and workplace procedures;
9. Assist with allocating kitchen duties, monitoring staff performance and maintaining an efficient and productive kitchen team;
10. Ensure kitchen equipment, utensils and food preparation areas are properly maintained and remain clean, safe and operational at all times;
11. Ensure compliance with food safety legislation, hygiene standards, workplace health and safety requirements and other applicable regulatory obligations;
12. Liaise with management regarding menu development, customer feedback, kitchen performance and opportunities to improve operational efficiency and overall food quality.

Skills and Qualification

1. Trade Qualification IV in cookery and Diploma in Hospitality required, OR at least one year work experience
2. Demonstrated experience working as a Chef in a commercial kitchen.
3. Sound knowledge of food preparation, menu planning and stock control.
4. Good understanding of food safety, hygiene and workplace health and safety requirements.
5. Ability to supervise and train junior kitchen staff.
6. Strong organisational, communication and time management skills.
7. Ability to work efficiently in a fast-paced team environment while maintaining high standards of food quality and presentation.

Salary range: $79,500-$85,000 per annum

Please send us resume if you are interested.