Lead Café Chef — Menu & Kitchen Operations

Recrute; Sydney; On-site; AUD 75,000 - 80,000; Full time

Job summary

Caffe & Co Oran Park in NSW is seeking an experienced Chef to lead day-to-day kitchen operations, coordinate food preparation and ensure consistent quality and presentation. You will supervise cooks, manage workflow, and contribute to menu planning while maintaining hygiene and efficiency.

The role requires hands-on cooking, ability to work under pressure, and a commitment to high standards of food safety and customer satisfaction.

Qualifications

• Three years of relevant kitchen experience in a busy hospitality setting.
• Demonstrated ability to coordinate kitchen activities and manage workflow.
• Knowledge of menu planning, stock control and kitchen procedures.
• Strong food safety, hygiene and sanitation knowledge.
• Ability to train and supervise kitchen staff and work with directors/managers.
• Excellent communication and time-management skills.
• Willingness to work weekdays and weekends per roster.

Responsibilities

• Plan and oversee preparation, cooking and presentation of café-style items.
• Oversee day-to-day kitchen operations and workflow.
• Set up kitchen stations and ensure stock and equipment readiness.
• Collaborate on menu planning and seasonal updates with management.
• Coordinate kitchen activities and prioritize orders during busy periods.
• Monitor quality, portions, taste and presentation to standards.
• Perform food prep tasks and ensure orders meet required standards.
• Coordinate cooking times for timely delivery and single-order completion.

Skills

Commercial kitchen experience

Coordinate kitchen activities

Menu planning

Stock control

Food safety and sanitation

Staff supervision

Communication and time-management

Work under pressure

Education

AQF Associate Degree / Diploma

Job description

Caffe & Co Oran Park in NSW is seeking an experienced Chef to lead day-to-day kitchen operations, coordinate food preparation and ensure consistent quality and presentation. You will supervise cooks, manage workflow, and contribute to menu planning while maintaining hygiene and efficiency.

The role requires hands-on cooking, ability to work under pressure, and a commitment to high standards of food safety and customer satisfaction.