Cooks & Chefs

Maison de NJ Pty Ltd; South Canberra; Presencial; AUD 80.000 - 81.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Salary sacrifice arrangement

Complimentary food and drinks

Bonus and Commission once target ismet

Employee share scheme for profit share

Employer subsidised training and skill

Descripción de la vacante

Maison de NJ Pty Ltd in Canberra is seeking a hands-on Full-time Cook/Chef to lead menu development and oversee kitchen operations. You will design seasonal menus, supervise food prep, ensure quality, and manage cost control with suppliers.

You’ll work closely with front-of-house and handle training, health & safety, and equipment maintenance. The role requires 1–3 years in fast-paced kitchens, a relevant Certificate IV or Diploma in Commercial Cookery, and a strong team approach.

Formación

• Relevant Certificate IV or Diploma qualification in Commercial Cookery, Kitchen Management, or Hospitality Management.
• One to three years experience working in fast-paced commercial kitchens.
• Good team player and attentive to details.

Responsabilidades

• Menu Development and Planning: design and update menus to align with brand and dietary trends.
• Kitchen Operations: supervise food preparation, ensure quality, enforce HACCP standards and maintain equipment.

Conocimientos

Good team player

Educación

Certificate IV or Diploma in Commercial Cookery

Descripción del empleo

Salary sacrifice arrangement, Complimentary food and drinks, Bonus and Commission once target is met, Employee share scheme for profit sharing, Employer subsidised training and skill improvements.

Task & responsibilities

Maison de NJ Pty Ltd

Full-time cooks and chefs

Benefits

Salary sacrifice arrangement, Complimentary food and drinks, Bonus and Commission once target is met, Employee share scheme for profit sharing, Employer subsidised training and skill improvements.

Task & responsibilities

Menu Development and Planning

• Design and Update Menus: Create seasonal, daily, or special menus that align with the café’s brand, customer preferences, and dietary trends (e.g., vegan, gluten-free).
• Recipe Development: Develop and standardize recipes to ensure consistency in taste, presentation, andportion sizes.
• Cost Control: Select ingredients and dishes that balance quality with profitability, minimizing food waste and optimizing ingredient use.
• Sourcing Ingredients: Collaborate with suppliers to source fresh, high-quality ingredients, often prioritizing local or sustainable options.

Kitchen Operations

• Food Preparation: Supervise and participate in food prep, cooking, and plating to maintain high standards of quality and presentation.
• Quality Control: Ensure all dishes meeting taste, texture, and visual standards before leaving the kitchen.
• Health and Safety Compliance: Enforce strict adherence to food safety regulations, including proper storage, handling, and sanitation practices (e.g., HACCP standards).
• Equipment Management: Use kitchen equipment (e.g., grills, ovens, toasters) safely and efficiently. Oversee the maintenance, cleaning, and proper use of kitchen equipment, arranging repairs or replacements as needed.

Inventory and Cost Management

• Inventory Control: Monitor stock levels of ingredients and supplies, conducting regular inventory checks toavoid shortages or overstocking.
• Cost Analysis: Track food and labour costs, adjusting menu prices or portion sizes to maintain profitability.
• Waste Reduction: Implement strategies to minimize food waste, such as repurposing leftovers or optimizing prep processes.

Customer and Front-of-House Coordination

• Customer Satisfaction: Address customer feedback, including special requests, allergies, or complaintsabout food quality.
• Collaboration with Front-of-House: Work closely with café managers and servers to ensure smooth service,timely dish delivery, and alignment between kitchen and dining operations.
• Special Events: Plan and execute catering or special event menus, such as private parties or holiday specials.

Administrative Duties

• Budgeting: Manage the kitchen’s budget, including food, labour, and equipment costs.
• Record-Keeping: Maintain accurate records of inventory, supplier contracts, and food safety compliance,such as temperature records.
• Vendor Relations: Negotiate with suppliers for better pricing or delivery terms and build strong relationshipswith vendors.

Compliance and Regulations

• Licensing and Inspections: Ensure the kitchen complies with local health codes, passing inspections andmaintaining necessary permits.
• Staff Training: Manage and train kitchen staff in food preparation and cooking techniques, safe knifehandling, fire safety, and other workplace safety protocols.
• Health & Safety Compliance: Follow food safety and hygiene protocols, ensuring the kitchen meets regulatorystandards.

Qualification & experience

• Relevant Certificate IV or Diploma qualification in Commercial Cookery, Kitchen Management, or HospitalityManagement.
• One to three years experience working in fast-paced commercial kitchens.
• Good team player and attentive to details.

About Company

7th and Bake Patisserie Cafe we take prides in what we do from our amazing fresh food and baked goods to cakes to our delicious coffee. We also cater for any party, event or function.

Work Type: Full time

Salary: $79500-80000

Job Publish: 12-11-2026

Job Expire: 12-12-2026