Chef/Cook

THE TRUSTEE FOR DRUMMOND FAMILY TRUST; Pomona; On-site; AUD 52,000 - 70,000; Full time

Job summary

The Trustee for Drummond Family Trust operates a cafe in Pomona, Queensland. They seek a dedicated Chef/Cook to lead daily kitchen operations, ensuring quality, consistency and hygiene across breakfast and lunch services.

You will prepare and cook all menu items, manage stock, ordering, and HACCP compliance, roster seven days a week, and collaborate with front-of-house to deliver an outstanding customer experience. Experience in menu development and specials creation with the Owner is preferred.

Responsibilities

• Prepare and cook all menu items for breakfast and lunch service.
• Oversee the efficient running of the kitchen during service periods.
• Manage and monitor stock levels, including placing orders and receiving/checking deliveries.
• Maintain meticulous standards of food hygiene, cleanliness, and kitchen safety (HACCP/Food Safety).
• Assist with menu development and specials creation in collaboration with the Owner.
• Minimise food waste through effective inventory management and preparation techniques.

Job description

Job Type: Permanent position | Full time position

Job Description

The Role & Key Responsibilities We are seeking a dedicated and reliable Chef/Cook to manage and execute the daily food service operations, ensuring high standards of quality, consistency, and hygiene.

• Food Preparation & Service:

o Prepare and cook all menu items for breakfast and lunch service, on a roster seven days a week. o Ensure all dishes are consistently prepared to the cafe's established recipes and presentation standards. o Oversee the efficient running of the kitchen section during service periods.

• Operational Management:

o Manage and monitor stock levels, including placing orders and receiving/checking deliveries. o Maintain meticulous standards of food hygiene, cleanliness, and kitchen safety (HACCP/Food Safety protocols). o Assist with menu development and specials creation in collaboration with the Owner. o Minimise food waste through effective inventory management and preparation techniques.

• Team & Environment:

o Work collaboratively and communicate effectively with other kitchen staff and the front-of-house team to ensure excellent customer experience and a smooth service. o Adhere to all Occupational Health and Safety (OHS) procedures.