Seasonal Menu Chef | Café & Catering Lead

The Burrow Cafe; Sydney; In loco; AUD 80.000 - 85.000; Tempo pieno

Vantaggi offerti da questo lavoro

Superannuation

Descrizione del lavoro

The Burrow Cafe in Maroubra, NSW is seeking a dedicated Chef to join our established community café. You will contribute to menu development, oversee kitchen operations and ensure consistent food quality for breakfast and lunch service, as well as catering for events.

Ideal candidates will have an AQF Diploma or higher or at least three years in a similar role, with experience in modern Australian and Mediterranean-inspired cuisine, and strong knowledge of food costs and HACCP standards.

Competenze

• AQF Diploma or higher in culinary qualification or 3+ years of relevant professional experience.
• Minimum 12 months' recent experience as a Chef in a comparable commercial café.
• Experience preparing modern Australian and Mediterranean/Turkish-inspired dishes.

Mansioni

• Plan and develop seasonal breakfast and lunch menus.
• Prepare and cook café dishes using established recipes.
• Create daily specials reflecting seasonal produce.
• Coordinate food preparation during busy service periods.
• Develop recipes, portions and presentation standards.
• Estimate food and labour costs and assist with kitchen budget management.
• Monitor stock, manage ordering with suppliers.
• Supervise kitchen staff and provide guidance on procedures.
• Train staff in cooking techniques and safety procedures.
• Ensure HACCP adherence and kitchen hygiene.

Conoscenze

3+ years experience

Menu development

Food safety HACCP

Kitchen supervision

Budget & cost control

Formazione

AQF Diploma or higher (culinary)

Three years relevant professional experience

Descrizione del lavoro

The Burrow Cafe in Maroubra, NSW is seeking a dedicated Chef to join our established community café. You will contribute to menu development, oversee kitchen operations and ensure consistent food quality for breakfast and lunch service, as well as catering for events.

Ideal candidates will have an AQF Diploma or higher or at least three years in a similar role, with experience in modern Australian and Mediterranean-inspired cuisine, and strong knowledge of food costs and HACCP standards.