Chef

Moore & Moore Cafe; Fremantle; On-site; AUD 80,000 - 81,000; Full time

Job summary

Moore & Moore Cafe in Fremantle is seeking an experienced chef to lead a busy kitchen, delivering high‑quality dishes across à la carte and events.

You will support the Head Chef with seasonal menu planning, costing and sourcing local produce, and oversee food safety, stock control and team development in a fast-paced environment.

Join a heritage venue with a values‑driven team, a full‑time permanent role, and a salary in the range of AUD 79,500–81,000 plus superannuation, dependent on experience.

Qualifications

• Qualification in commercial cookery/kitchen management (Certificate IV or above) or equivalent experience.
• Substantial demonstrated experience as a chef in a busy commercial kitchen.
• Strong menu development, costing and kitchen-management skills.
• Sound knowledge of food safety and hygiene standards.
• Experience catering to diverse dietary requirements; passion for fresh, local produce.
• Ability to lead and mentor a team in a fast-paced environment.

Responsibilities

• Prepare and cook dishes to a consistently high standard across a busy à la carte and function service.
• Support the Head Chef in planning, developing and costing seasonal menus.
• Run your kitchen section: food preparation, station set-up, quality control and presentation.
• Maintain HACCP and hygiene standards in a clean, safe kitchen.
• Assist with stock control, ordering, supplier liaison and wastage/margin control.
• Prepare dietary-specific options (GF, DF, vegetarian, vegan, paleo).
• Train and supervise junior kitchen staff and assist with recruitment.
• Contribute to catering for weddings and events, including the Moroccan High Tea service.

Skills

Menu development

Kitchen management

Food safety & hygiene

Team leadership

Education

Certificate IV in commercial cookery

Job description

Key responsibilities:

• Prepare and cook dishes to a consistently high standard across a busy à la carte and function service.
• Support the Head Chef in planning, developing and costing seasonal breakfast, lunch, High Tea and events menus using fresh local produce.
• Run your kitchen section: food preparation, station set-up, quality control and presentation.
• Follow and help maintain food safety, hygiene and HACCP standards, keeping a clean, safe kitchen.
• Assist with stock control, ordering, supplier liaison and wastage/margin control.
• Prepare dietary-specific options (GF, DF, vegetarian, vegan, paleo) to our menu specifications.
• Help train and supervise junior kitchen staff and support recruitment as needed.
• Contribute to catering for weddings, private events and functions, including the Moroccan High Tea service.

Skills and experience required:

• A relevant qualification in commercial cookery / kitchen management (Certificate IV or above), or equivalent experience.
• Substantial demonstrated experience as a chef in a busy commercial kitchen.
• Strong menu development, costing and kitchen-management skills.
• Sound knowledge of food safety and hygiene standards.
• Experience catering to diverse dietary requirements and a genuine interest in fresh, sustainable, local produce.
• Ability to lead and mentor a team in a fast-paced environment.

What we offer:

• Full-time, ongoing position.
• Annual salary of $79,500 – $81,000 plus superannuation, commensurate with experience.
• A unique heritage venue in the heart of Fremantle with a supportive, values-driven team.