QUALIFICATIONS & REQUIREMENTS
- Relevant qualification at the level of a Diploma At least 4 years of relevant work experience Leadership skills to oversee kitchen team and inspire culinary excellence Organizational skills to efficiently manage inventory, schedules, and kitchen operations Strong communication skills required to effectively coordinate with kitchen staff and management suppliers
DUTIES & RESPONSIBILITIES
Menu Planning and Development
- Plan, design and regularly review breakfast, brunch, lunch and seasonal menus that reflect customer preferences, seasonal produce and current café dining trends. Develop new dishes and daily specials, standardise recipes and determine appropriate portion sizes and presentation standards. Work closely with management to evaluate menu performance, customer feedback and food costs to optimise menu offerings and profitability.
Food Preparation and Quality Assurance
- Plan, organise and supervise the preparation and cooking of all food items to ensure consistent quality, taste and presentation. Monitor cooking techniques, food preparation methods and portion control to maintain established café standards across all dine-in and takeaway orders. Inspect dishes before service to ensure compliance with quality standards and customer expectations.
Kitchen Operations and Team Leadership
- Coordinate and supervise the day-to-day operations of the commercial kitchen to ensure efficient workflow during service periods. Train, mentor and supervise cooks, kitchen assistants and apprentices in food preparation techniques, kitchen procedures and food safety practices. Allocate duties, monitor staff performance and provide guidance to maintain productivity, consistency and high service standards.
Kitchen Hygiene and Food Safety
- Ensure the kitchen operates in accordance with all applicable food safety legislation, HACCP principles and workplace health and safety requirements. Implement and monitor food handling, storage, cleaning and sanitation procedures to minimise contamination risks. Oversee the maintenance and cleanliness of kitchen equipment, utensils and food preparation areas.
Inventory Management and Cost Control
- Estimate food requirements, monitor stock levels and coordinate the purchasing of ingredients and kitchen supplies. Maintain appropriate stock rotation and storage practices while minimising food wastage through effective inventory management. Monitor food costs, portion control and kitchen expenditure to achieve budgetary targets and maximise profitability.
Business Collaboration and Operational Improvement
- Work collaboratively with café management to achieve operational and financial objectives. Contribute to menu pricing, supplier selection, seasonal promotions and product development initiatives. Coordinate with front-of-house staff to ensure efficient service, effective communication and a positive customer experience.
Customer Service and Continuous Improvement
- Respond to customer feedback, dietary requirements and special requests where appropriate. Maintain consistently high standards of food quality and presentation that enhance customer satisfaction and encourage repeat patronage. Monitor emerging food trends and continually introduce improvements to menu offerings, kitchen operations and service efficiency.
Compliance and Record Keeping
- Ensure compliance with all relevant food safety, workplace health and safety, and licensing requirements. Maintain accurate records relating to food safety, temperature monitoring, cleaning schedules and stock management. Participate in regulatory inspections and implement corrective actions where required to ensure ongoing compliance.
Should you have any questions regarding the above information, please feel free to contact us.
Job Type: Full-time
Pay: $79,450.00 – $79,500.00 per year
Benefits:
- Free drinks
- Free food
- Salary packaging
Experience:
- Kitchen: 2 years (Preferred)
Work Authorisation:
Work Location: In person
