Chef

Labour Support Group; North Canberra; On-site; AUD 80,000 - 82,000; Full time

Benefits offered by this job

Superannuation

Job summary

Queenie's Café in Mawson ACT is seeking a full-time Chef to lead day-to-day kitchen operations. You will plan menus, maintain consistent service quality, and develop the team around you, with scope to grow within the business.

The role offers an annual salary of AUD 80,000–82,000 plus superannuation, with weekends required. This is a full-time position in a busy modern Australian café setting.

Qualifications

• Certificate IV in Kitchen Management or equivalent qualification.
• Minimum 12 months of experience as a Chef.
• Experience in grilling, marination, rubs, braising, and related cooking techniques.

Responsibilities

• Plan menus and organise the preparation and cooking for dining operations.
• Estimate food and labour costs for menu items and service.
• Order supplies and monitor stock to ensure ingredients are available.
• Prepare and cook food to meet menu requirements.
• Monitor the quality of dishes across preparation and presentation.
• Discuss food preparation and service issues with management and staff.
• Demonstrate cooking techniques and advise kitchen staff on procedures.
• Select, train and supervise kitchen staff.
• Freeze and preserve foods to maintain quality and minimise wastage.
• Explain and enforce food hygiene and safety standards.
• Coordinate preparation so dishes are delivered on time and consistently.

Skills

Menu planning

Kitchen management

Food preparation

Team supervision

Costing & budgeting

Food safety & hygiene

Education

Certificate IV in Kitchen Management

Job description

The Client

Queenie's Café is a popular modern Australian café restaurant in Mawson ACT. They run a busy, high-standards kitchen with a passionate team. They are looking to hire a full-time Chef to join their team.

The Client

Queenie's Café is a popular modern Australian café restaurant in Mawson ACT. They run a busy, high-standards kitchen with a passionate team. They are looking to hire a full-time Chef to join their team.

The Role

You'll take a lead role in day-to-day kitchen operations such as planning and delivering our menu, maintaining consistent quality across every service, and developing the team around you. It's a genuine opportunity to grow with an established business and play a key part in its continued success.

This is a full time role with an annual salary set between $80,000 to $82,000 plus superannuation.

Responsibilities

• Plan menus and organise the preparation and cooking of food for our dining operations
• Estimate food and labour costs when planning menu items and service requirements
• Order supplies and monitor stock so sufficient ingredients are available for preparation and service
• Prepare and cook food using appropriate ingredients, methods and equipment in line with menu requirements
• Monitor the quality of dishes at all stages of preparation and presentation - consistency, portioning, flavour and presentation
• Discuss food preparation and service issues with management, dietitians, and kitchen and waiting staff
• Demonstrate food preparation and cooking techniques and advise other kitchen staff on cooking procedures
• Select, train and supervise kitchen staff
• Freeze and preserve foods correctly to maintain quality and minimise wastage
• Explain and enforce food hygiene, safety and sanitation standards across preparation, cooking, storage and work areas
• Coordinate preparation and cooking so dishes are delivered on time and to a consistent standard throughout service.

Requirements

• Certificate IV in Kitchen Management or equivalent qualification
• Minimum 12 months of experience as a Chef
• Must have at least 12 months of experience in cooking over grill
• At least 12 months experience in protein marination, spice rubs, grilling, braising, slow cooking, searing, frying, slicing, and portion control
• At least 12 months experience managing mise en place, batch preparation, holding temperatures, prep lists, service sequencing, and made to order execution
• At least 12 months of menu planning experience, and know how to create new recipes and design menu according to budget
• Must know how to work with dietary requirements such as vegan, and gluten free food preparation techniques
• Must be able to work with variety of proteins including beef, pork, seafood
• Experience in adherence to recipe & portion control, as well as ordering and stock control
• Ability to follow instruction & take direction
• Excellent time management and attention to detail
• Knowledge of food safety and hygiene standards
• Excellent communication skills and the ability to work as part of a team
• Be available to work on weekends to deal with many customers