About the Role
Nouch Cafe Pty Ltd is seeking an experienced and motivated Head Cook to oversee the day-to-day cooking operations of our busy café kitchen in Robe, South Australia.
This is a hands-on cooking role suited to an experienced hospitality professional who can confidently manage a commercial kitchen independently while maintaining high standards of food quality, presentation, food safety and service efficiency.
Our business operates year-round, with significantly increased trade during peak holiday periods. The successful applicant will need to be organised, reliable and able to maintain consistent standards during busy services.
Key Responsibilities
Food Preparation and Cooking
- Prepare, cook and present breakfast, lunch, tapas, dinner and catering menu items in accordance with established recipes, portion sizes and presentation standards.
- Manage all stages of food preparation from receiving and preparing raw ingredients through to completed dishes.
- Apply appropriate cooking methods, seasoning and flavour balancing to ensure consistent food quality.
- Monitor cooking temperatures and adjust ovens, grills, fryers, stovetops and other cooking equipment throughout service.
- Ensure food is cooked, presented and served in accordance with food safety and quality requirements.
- Plate dishes consistently and ensure appropriate sauces, dressings and garnishes are included.
- Prepare and adapt menu items to accommodate allergies, intolerances and dietary requirements, including gluten-free, vegetarian and vegan requests.
- Coordinate preparation across different menu items to ensure efficient and timely service.
- Maintain consistency in food quality, portion control and presentation across all services.
Stock, Ingredients and Food Safety
- Inspect deliveries of meat, seafood, fresh produce, dairy, dry goods and other ingredients to ensure quality, freshness and correct quantities.
- Store raw and prepared food appropriately in cool rooms, refrigerators and freezers.
- Maintain appropriate food storage temperatures and complete required temperature checks.
- Ensure food is labelled, dated and stored correctly.
- Manage stock ordering, rotation and inventory control.
- Estimate ingredient requirements based on forecast trade, menu requirements and catering bookings.
- Monitor portion control and food usage to minimise waste and maintain food cost targets.
- Maintain high standards of food hygiene, cleanliness and food safety throughout the kitchen.
- Ensure compliance with applicable food safety legislation, hygiene requirements and workplace health and safety procedures.
Kitchen Operations and Team
- Take responsibility for the day-to-day operation of the kitchen when required.
- Coordinate food preparation and cooking during busy service periods.
- Provide direction, guidance and on-the-job training to junior kitchen staff and apprentices.
- Assist with menu planning, seasonal menu development, daily specials and catering requirements.
- Maintain clean, organised and safe kitchen workstations, equipment, utensils, cool rooms, refrigerators and freezers.
- Safely operate commercial kitchen equipment including ovens, grills, fryers, stoves and other appliances.
- Monitor kitchen equipment and report maintenance or safety issues to management.
- Work collaboratively with owners and other team members to ensure smooth kitchen and café operations.
- Respond positively to management feedback and implement improvements where required.
- Communicate effectively with management, kitchen staff, front-of-house staff and customers where required.
Service Requirements
The successful applicant will be responsible for supporting the kitchen across a range of services, including:
- Breakfast and lunch service.
- Tapas and dinner service.
- Special events and private functions.
- Catering preparation and service.
- Busy weekend and holiday periods.
- Seasonal periods of increased trade.
The role requires the ability to prioritise preparation, coordinate multiple dishes and maintain consistent standards during busy services.
About You
We are looking for an experienced Cook who can demonstrate:
- Strong commercial cooking skills across breakfast, lunch, dinner, tapas and catering menus.
- Experience working in a busy café, restaurant or similar hospitality environment.
- Strong knowledge of cooking techniques, seasoning, flavour balance and food presentation.
- Knowledge of food safety, allergen management and safe food handling practices.
- Experience with stock ordering, stock rotation, portion control and waste management.
- Excellent organisational and time-management skills.
- Strong attention to detail and commitment to consistent food quality.
- Ability to work efficiently and remain calm under pressure during busy service periods.
- Ability to work effectively as part of a team.
- Ability to independently manage kitchen operations with minimal supervision.
- Strong communication skills and willingness to follow management direction.
- A professional, reliable and positive approach to work.
- Physical ability to stand for extended periods and safely lift items weighing up to 15kg.
Qualifications and Experience
Applicants should have one of the following:
- An AQF Certificate III in Commercial Cookery or recognised equivalent qualification together with relevant on-the-job experience; or
- An AQF Certificate IV in Commercial Cookery or recognised equivalent qualification; or
- Where a formal culinary qualification is not held, demonstrated relevant commercial cooking experience of at least three years.
The successful applicant will also have:
- A minimum of three years' relevant experience working as a Cook in a café, restaurant or hospitality environment, or equivalent relevant experience supported by a completed AQF Certificate III or recognised equivalent qualification.
- Demonstrated experience working in high-volume food service.
- Experience preparing and cooking a varied menu.
- Experience with ingredient quality checks, stock control and stock rotation.
- Experience with temperature-controlled food storage and safe food handling.
- Experience maintaining kitchen cleanliness and hygiene standards.
- Demonstrated ability to operate a commercial kitchen independently without direct supervision from a Head Chef.
A current Food Handling and Food Hygiene certification is required. Food Safety Supervisor certification is highly regarded.
Availability
This is a full-time position requiring flexibility to meet business operational requirements.
The successful applicant must be available to work a flexible roster, including weekends, public holidays and occasional evenings, particularly during peak holiday and summer trading periods.
How to Apply
If you are an experienced Cook looking for a full-time Head Cook position and believe you have the skills and experience required, we would like to hear from you.
Please submit your current resume and a cover letter outlining your relevant experience and suitability for the position to: [email protected]
Pay: $79,500.00 – $85,500.00 per year
Work Location: In person
