Menu-Creation Kitchen Lead | Breakfast & All‑Day Cook

T-Spoon Café; Silverdale; Vor Ort; AUD 75.000 - 80.000; Vollzeit

Zusammenfassung

T-Spoon Café in Australia’s New South Wales seeks an experienced cook to lead kitchen duties across breakfast to dinner shifts. You will prepare and cook diverse dishes, maintain high presentation standards, and ensure rigorous food safety and sanitation.

The role requires collaboration with front-of-house and potential mentoring of junior staff. Applicants should have a Certificate III in Commercial Cookery and 1–2 years of hands-on kitchen experience, with capacity to work full-time in a busy

Qualifikationen

• Experience or passion for menu creation required.
• Ability to work independently in a kitchen during shift.
• Support breakfast, all-day dining and/or light evening service as needed.
• Work with front-of-house team to ensure smooth service.
• Maintain accurate portioning and food levels.
• Prepare and cook dishes per established recipes and menus.
• Ensure dishes are presented to high standards.
• Adhere to all food safety and hygiene standards.

Aufgaben

• Work independently in your shift in a full-time kitchen.
• Support breakfast, all-day and light dinner services.
• Assist Head chef with inventory, stock rotation and kitchen organization.
• Train and mentor junior kitchen staff as needed.
• Regulate temperatures for grill, oven and other equipment.

Kenntnisse

Menu creation

Independent cooking

Shift flexibility

Team collaboration

Portion control

Cooking to recipes

Quality standards

Food safety

Sanitation

Inventory management

Mentoring

Temp control

Ausbildung

Certificate III in Commercial Cookery

Jobbeschreibung

T-Spoon Café in Australia’s New South Wales seeks an experienced cook to lead kitchen duties across breakfast to dinner shifts. You will prepare and cook diverse dishes, maintain high presentation standards, and ensure rigorous food safety and sanitation.

The role requires collaboration with front-of-house and potential mentoring of junior staff. Applicants should have a Certificate III in Commercial Cookery and 1–2 years of hands-on kitchen experience, with capacity to work full-time in a busy