Full-Time Brunch & Breakfast Cook — Fresh, Fast-Paced Café

LABOURLENS PTY LTD; Australian Capital Territory; On-site; AUD 79,000 - 85,000; Full time

Benefits offered by this job

Full-time employment

Superannuation contributions

Paid leave entitlements

Skill development

Menu development opportunities

Collaborative kitchen environment

Job summary

Ricardos Cafe in Macquarie, ACT is seeking a skilled Cook to join our kitchen team on a full-time basis, minimum 38 hours per week, delivering breakfast, brunch and lunch in line with our recipes and quality standards.

Candidates should have Certificate III in Commercial Cookery with practical training, at least 1 year of experience, and knowledge of HACCP and food safety. You will work with the Chef to maintain high standards and efficient service.

Qualifications

• Certificate III in Commercial Cookery with practical training.
• At least one year of relevant kitchen experience.
• Knowledge of Australian food safety and HACCP basics.

Responsibilities

• Examine ingredients to meet quality and freshness standards.
• Prepare, cook, and season food per recipes and dietary requirements.
• Operate ovens, grills, fryers, and other equipment with precision.
• Portion, plate attractively, and add gravies and garnishes as required.
• Store ingredients in temperature-controlled facilities to prevent spoilage.
• Maintain high standards of taste, quality and presentation.
• Adhere to HACCP, hygiene and safety regulations.
• Maintain a clean, sanitized kitchen and proper storage.
• Estimate food requirements and manage inventory to minimize waste.
• Assist in planning menus and training kitchen staff.

Skills

Strong communication

Teamwork

Time management

Ability to manage multiple orders

Education

Certificate III in Commercial Cookery

Certificate IV in Commercial Cookery or Kitchen Management

Job description

Ricardos Cafe in Macquarie, ACT is seeking a skilled Cook to join our kitchen team on a full-time basis, minimum 38 hours per week, delivering breakfast, brunch and lunch in line with our recipes and quality standards.

Candidates should have Certificate III in Commercial Cookery with practical training, at least 1 year of experience, and knowledge of HACCP and food safety. You will work with the Chef to maintain high standards and efficient service.