Chef

Seven Corp on behalf of Pig & Fig Cafe 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