Chef / Cook

Chefs / Cooks - Fulltime, Parttime, Casual 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 Employee discount Free drinks Free food Maternity leave Parental leave Professional development assistance Profit sharing Salary packaging Visa sponsorship 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. #J-18808-Ljbffr