Full-time chefs
Benefits
Salary sacrifice arrangement, Complimentary food and drinks, Bonus and Commission once target is met, Employee share scheme for profit sharing, Employer subsidised training and skill improvements.
Task & responsibilities
Menu Development and Planning
- Design and Update Menus: Create seasonal, daily, or special menus that align with the café’s brand, customer preferences, and dietary trends (e.g., vegan, gluten-free).
- Recipe Development: Develop and standardize recipes to ensure consistency in taste, presentation, and portion sizes.
- Cost Control: Select ingredients and dishes that balance quality with profitability, minimizing food waste and optimizing ingredient use.
- Sourcing Ingredients: Collaborate with suppliers to source fresh, high-quality ingredients, often prioritizing local or sustainable options.
Kitchen Operations
- Food Preparation: Supervise and participate in food prep, cooking, and plating to maintain high standards of quality and presentation.
- Quality Control: Ensure all dishes meeting taste, texture, and visual standards before leaving the kitchen.
- Health and Safety Compliance: Enforce strict adherence to food safety regulations, including proper storage, handling, and sanitation practices (e.g., HACCP standards).
- Equipment Management: Use kitchen equipment (e.g., grills, ovens, toasters) safely and efficiently. Oversee the maintenance, cleaning, and proper use of kitchen equipment, arranging repairs or replacements as needed.
Inventory and Cost Management
- Inventory Control: Monitor stock levels of ingredients and supplies, conducting regular inventory checks to avoid shortages or overstocking.
- Cost Analysis: Track food and labour costs, adjusting menu prices or portion sizes to maintain profitability.
- Waste Reduction: Implement strategies to minimize food waste, such as repurposing leftovers or optimizing prep processes.
Customer and Front-of-House Coordination
- Customer Satisfaction: Address customer feedback, including special requests, allergies, or complaints about food quality.
- Collaboration with Front-of-House: Work closely with café managers and servers to ensure smooth service, timely dish delivery, and alignment between kitchen and dining operations.
- Special Events: Plan and execute catering or special event menus, such as private parties or holiday specials.
Administrative Duties
- Budgeting: Manage the kitchen’s budget, including food, labour, and equipment costs.
- Record-Keeping: Maintain accurate records of inventory, supplier contracts, and food safety compliance, such as temperature records.
- Vendor Relations: Negotiate with suppliers for better pricing or delivery terms and build strong relationships with vendors.
Compliance and Regulations
- Licensing and Inspections: Ensure the kitchen complies with local health codes, passing inspections and maintaining necessary permits.
- Staff Training: Manage and train kitchen staff in food preparation and cooking techniques, safe knife handling, fire safety, and other workplace safety protocols.
- Health & Safety Compliance: Follow food safety and hygiene protocols, ensuring the kitchen meets regulatory standards.
Qualification & experience
- Relevant Certificate IV or Diploma qualification in Commercial Cookery, Kitchen Management, or Hospitality Management.
- One to three years experience working in fast-paced commercial kitchens.
- Good team player and attentive to details.
About Company
Situated in the heart of Canberra, Urban Pantry has been a local favourite famous for its delicious food and quality coffee.
Job Types: Full-time, Part-time, Permanent
Pay: $38.00 – $48.00 per hour
Expected hours: 30 – 40 per week
Benefits:
- Employee discount
- Free drinks
- Free food
- Maternity leave
- Parental leave
- Professional development assistance
- Profit sharing
- Salary packaging
- Visa sponsorship
Work Location: In person