Chef

Zeolla Solutions; Woollahra; On-site; AUD 72,000 - 88,000; Full time

Job summary

Dover Cafe in Rose Bay NSW is seeking an experienced Chef to lead its kitchen on a full-time basis. Reporting to management and supervising a kitchen team of three, you will own breakfast, brunch and lunch menus, including costing, ordering and daily preparation.

You will develop recipes, set portions, ensure high presentation standards and maintain food safety across all services. This newly created role offers growth within a busy, welcoming café environment.

Qualifications

• Certificate IV in Kitchen Management and Diploma of Hospitality Management are required; Commercial Cookery is acceptable as an alternative.
• Minimum two years’ experience as a chef in a commercial café or restaurant kitchen.
• Strong skills in menu planning, recipe development, costing and portion control with stock management experience.
• Sound knowledge of HACCP-based food safety, allergen management, temperature monitoring and kitchen sanitation.
• Ability to lead, train and coordinate a small kitchen team and maintain service during busy periods.

Responsibilities

• Plan, develop and regularly update the breakfast, brunch and lunch menus with seasonal ingredients.
• Prepare, cook and present dishes to a consistent standard across breakfast, brunch and lunch.
• Develop recipes, set portion sizes and establish presentation standards.
• Monitor quality of incoming ingredients and finished dishes for consistency.
• Estimate food requirements and assist with menu pricing to protect margins.
• Order ingredients, inspect deliveries and manage stock to minimise waste.
• Supervise and coordinate the kitchen team during prep, cook and service.
• Train kitchen staff in cooking techniques, presentation and safe food handling.
• Ensure compliance with food safety regulations and HACCP principles.

Skills

Menu planning

Recipe development

Costing

Portion control

Stock management

Team leadership

Communication

Education

Certificate IV in Kitchen Management

Diploma of Hospitality Management

Commercial Cookery

Job description

Position: Chef

Type: Full time, 38 hours per week

Employer: DOVER ROSEBAY PTY LTD

Location: Rose Bay NSW 2029

Salary: $80,000 per annum plus superannuation

About the Business

DOVER ROSEBAY PTY LTD operates Dover Cafe, a neighbourhood café on Dover Road in Rose Bay, in Sydney’s eastern suburbs. The café brings together Asian-inspired noodle soups, traditional Vietnamese favourites, fresh salads and contemporary breakfast and brunch dishes on one menu, from a duck noodle soup built on a rich broth and perfectly cooked egg noodles to a smoked salmon salad that pairs flavour with nourishment, all served alongside quality coffee that customers return for. Known for fast, friendly service and a welcoming atmosphere, Dover Cafe is a popular breakfast and lunch destination for locals and visitors, conveniently placed near public transport with ample parking close by. The business runs as a small, close-knit team of six that values fresh ingredients, consistency on the plate and warm hospitality, and it offers a supportive kitchen in which a skilled chef can take ownership of the menu and grow with the café.

About the Position

Dover Cafe is seeking an experienced Chef to lead its kitchen on a full-time basis. Reporting to the café’s management and supervising a kitchen team of three, the Chef takes ownership of the breakfast, brunch and lunch menus, from recipe development, costing and ordering through to daily preparation, cooking and presentation. The position is central to the café’s reputation: it sets the standard for flavour, consistency and food safety across every service, keeps the kitchen running smoothly through the busy morning and midday periods, and works closely with management on seasonal specials and menu improvements that keep customers coming back. This is a newly created position within the business.

Key Responsibilities

• Plan, develop and regularly update the breakfast, brunch and lunch menus, incorporating seasonal ingredients and customer preferences, and work with café management to introduce seasonal specials and improve the menu offering.
• Prepare, cook and present the café’s dishes to a consistent standard, including egg-based breakfasts, sandwiches, burgers, fresh salads, Asian-inspired noodle soups and other contemporary café meals.
• Develop recipes, set portion sizes and establish presentation standards so that every dish leaves the kitchen with the right flavour, texture, temperature and appearance.
• Monitor the quality of incoming ingredients and finished dishes, and correct any variation before it reaches the customer.
• Estimate food requirements, calculate ingredient costs and assist with menu pricing to protect margins and maintain profitability.
• Order ingredients and kitchen supplies, inspect deliveries, rotate stock and monitor stock levels to minimise waste.
• Supervise and coordinate the kitchen team during preparation, cooking and service, and manage kitchen workflow so that food is delivered promptly through busy breakfast and lunch periods.
• Train kitchen staff in cooking techniques, food presentation, portion control and safe food-handling procedures.
• Ensure compliance with food safety regulations, including HACCP principles, temperature monitoring and record-keeping, allergen management and kitchen sanitation.
• Maintain kitchen equipment, utensils and food storage areas in line with workplace health and safety requirements, and report faults or hazards promptly.
• Work with café management on customer feedback and service improvements to maintain customer satisfaction.

Requirements

• Australian citizens and permanent residents are encouraged to apply.
• Certificate IV in Kitchen Management (or Commercial Cookery) together with a Diploma of Hospitality Management.
• A minimum of two years’ experience as a chef in a commercial café or restaurant kitchen.
• Demonstrated skill in menu planning, recipe development, costing and portion control, with the ability to order and manage stock to budget.
• Sound working knowledge of HACCP-based food safety systems, allergen management, temperature monitoring and kitchen sanitation, and of workplace health and safety practice for kitchen equipment and food storage.
• Ability to lead, train and coordinate a small kitchen team and keep service moving during busy breakfast and lunch periods.
• Clear communication, a calm and organised approach under pressure, a collaborative working style with management and front-of-house staff, and availability to work a rotating roster across the café’s breakfast and lunch trading periods.