Chef
- Prepare and cook dishes to a high standard in a busy café environment.
- Support menu development and maintain food safety standards.
- Lead and mentor junior kitchen staff while managing kitchen operations.
Moore & Moore Cafe is an established, much-loved Fremantle cafe set in the heritage Moores Building. We serve fresh, seasonal, locally sourced and sustainable produce — free-range and organic meats, organic eggs, and menus catering to gluten-free, dairy-free, vegetarian, vegan and paleo diets. Alongside our daily breakfast and lunch service we run a signature Moroccan High Tea and a busy events and private-function kitchen.
We are seeking an experienced, full-time Chef to join our kitchen team and help deliver the fresh, seasonal food our regulars expect in a high-volume, produce-driven cafe. Reporting to the Head Chef, you will play a key role in day-to-day food preparation and service, menu execution, and maintaining our quality and consistency.
Key responsibilities:
● Prepare and cook dishes to a consistently high standard across a busy à la carte and function service.
● Support the Head Chef in planning, developing and costing seasonal breakfast, lunch, High Tea and events menus using fresh local produce.
● Run your kitchen section: food preparation, station set-up, quality control and presentation.
● Follow and help maintain food safety, hygiene and HACCP standards, keeping a clean, safe kitchen.
● Assist with stock control, ordering, supplier liaison and wastage/margin control.
● Prepare dietary-specific options (GF, DF, vegetarian, vegan, paleo) to our menu specifications.
● Help train and supervise junior kitchen staff and support recruitment as needed.
● Contribute to catering for weddings, private events and functions, including the Moroccan High Tea service.
Skills and experience required:
● A relevant qualification in commercial cookery / kitchen management (Certificate IV or above), or equivalent experience.
● Substantial demonstrated experience as a chef in a busy commercial kitchen.
● Strong menu development, costing and kitchen-management skills.
● Sound knowledge of food safety and hygiene standards.
● Experience catering to diverse dietary requirements and a genuine interest in fresh, sustainable, local produce.
● Ability to lead and mentor a team in a fast-paced environment.
What we offer:
● Full-time, ongoing position.
● Annual salary of $79,500 – $81,000 plus superannuation, commensurate with experience.
● A unique heritage venue in the heart of Fremantle with a supportive, values-driven team.
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