Seasoned Café Chef – Menu & Kitchen Lead

Georges City Beach; Perth; On-site; AUD 78,000 - 85,000; Full time

Job summary

Georges City Beach in City Beach, WA, is seeking an experienced Chef for full-time supervision of a busy café kitchen. You will design menus reflecting seasonal availability, manage kitchen staff, and ensure top quality meals with strong cost control.

Eligible applicants will have a relevant AQF qualification or 3 years of experience, with evidence of leadership, menu development, and food safety knowledge. Salary $78,000–$85,000 plus super, full-time on-site role.

Qualifications

• Minimum 1 year of relevant industry experience.
• Proven experience in a commercial kitchen or café environment with strong knowledge of modern cooking techniques.
• Australian Citizenship or Permanent Residency required for this position.

Responsibilities

• Plan, design, and develop menus and recipes reflecting the café style and customer preferences.
• Supervise and coordinate chefs, cooks, and kitchen staff for smooth operations.
• Maintain high standards of food quality, taste, and presentation.
• Oversee inventory, portion and cost control to achieve financial efficiency and reduce waste.
• Ensure food safety, HACCP, and hygiene compliance across prep and service.
• Train and mentor kitchen staff to improve performance and consistency.
• Manage kitchen logistics, scheduling, and timely delivery of meals and catering services.
• Recruitment and onboarding of kitchen personnel to maintain a skilled team.
• Innovate and introduce new dishes or specials to enhance offerings.

Skills

Modern cooking techniques

Commercial kitchen experience

Education

AQF Associate degree

Advance Diploma

Diploma

Job description

Georges City Beach in City Beach, WA, is seeking an experienced Chef for full-time supervision of a busy café kitchen. You will design menus reflecting seasonal availability, manage kitchen staff, and ensure top quality meals with strong cost control.

Eligible applicants will have a relevant AQF qualification or 3 years of experience, with evidence of leadership, menu development, and food safety knowledge. Salary $78,000–$85,000 plus super, full-time on-site role.