Chef

Overview:

Pig & Fig Cafe is a welcoming local café located in Attadale, Western Australia, offering quality breakfast, brunch and lunch alongside great coffee. With a diverse menu featuring fresh, flavourful dishes and a relaxed neighbourhood atmosphere, the café has become a popular destination within the local community. Pig & Fig Cafe is committed to providing high-quality food, friendly service and an enjoyable dining experience for every customer.

We are currently seeking a qualified Chef to join the team! You will be responsible for the planning, preparing and cooking high-quality café meals while overseeing kitchen operations, food safety, stock control, menu development and the coordination and supervision of kitchen staff. This is a full-time ongoing position working 38 hours per week in Attadale, WA.

Main tasks

• ­Plan and organise food preparation and cooking for daily breakfast, brunch and lunch service.
• ­Prepare, cook and present menu items in accordance with Pig & Fig Café recipes, portion sizes and presentation standards.
• ­Prepare ingredients and undertake mise en place prior to service to ensure the kitchen is adequately prepared for expected trade.
• ­Cook menu items to order during busy service periods while maintaining quality, consistency and appropriate service times.
• ­Participate in the development and review of café menu items, specials and seasonal offerings.
• ­Assist management in determining appropriate menu offerings based on customer demand, ingredient availability, seasonality and food costs.
• ­Estimate food and ingredient requirements based on anticipated customer numbers and historical trading patterns.
• ­Monitor food costs, portion sizes and wastage and assist management in maintaining appropriate food-cost margins.
• ­Check the quality, freshness and suitability of ingredients received from suppliers.
• ­Monitor stock levels and assist with ordering food, ingredients and kitchen supplies.
• ­Ensure appropriate stock rotation and storage procedures are followed to minimise spoilage and unnecessary food waste.
• ­Prepare and cook a range of café dishes using appropriate commercial cooking techniques and equipment.
• ­Accommodate dietary requirements, allergies and reasonable customer modifications in accordance with food-safety procedures.
• ­Monitor the quality of dishes throughout preparation and service.
• ­Coordinate food preparation and cooking activities with other kitchen employees during service.
• ­Provide guidance and instruction to cooks, kitchen assistants and junior kitchen employees.
• ­Demonstrate food preparation, cooking and presentation techniques to other kitchen staff where required.
• ­Assist with the training and supervision of kitchen employees.
• ­Communicate with front-of-house employees regarding menu availability, specials, dietary requirements and customer orders.
• ­Maintain appropriate refrigeration, freezing, labelling and food-storage procedures.
• ­Ensure kitchen work areas, cooking equipment, utensils and food-storage areas are maintained to appropriate cleanliness and hygiene standards.
• ­Ensure food is handled, prepared, cooked, cooled and stored in accordance with applicable food-safety requirements.
• ­Follow and assist in implementing workplace health and safety procedures within the kitchen.
• ­Assist management in identifying opportunities to improve food quality, kitchen efficiency, menu offerings and customer satisfaction

Required/Relevant Qualifications & Work Experience:

• ­Minimum of relevant Diploma or higher, plus minimum 1 year’ relevant work experience in the last 5 years.
• ­3 years’ relevant work experience may substitute the formal qualification.

Required/Relevant Skills & Knowledge:

• ­ Strong food preparation, cooking and presentation skills within a busy café or commercial kitchen environment.
• ­ Knowledge of food safety, hygiene, allergen management and workplace health and safety requirements.
• ­ Ability to plan and coordinate kitchen operations, including mise en place and service preparation.
• ­ Knowledge of stock control, food costing, portion control, waste management and ingredient ordering.
• ­ Ability to develop and adapt menu items based on seasonality, customer demand and ingredient availability.
• ­ Strong organisational and time-management skills, particularly during high-volume service periods.
• ­ Ability to supervise, train and provide guidance to cooks, kitchen assistants and junior staff.
• ­ Strong communication and teamwork skills to coordinate effectively with kitchen and front-of-house staff.

Annual Salary will be between $79,000.00 to $85,000.00 (plus superannuation) depending on level of experience.

Job Types: Full-time, Permanent