Menu development: Create cohesive menus aligned with the shop's concept, budget, and sourcing philosophy.
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Food preparation & cooking: Oversee or execute preparation of hot and cold dishes, ensuring consistency and presentation standards.
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Inventory & cost control: Maintain ingredient inventory, place orders, track food costs, minimize waste, and manage vendor relationships.
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Food safety & hygiene: Ensure compliance with HACCP procedures, sanitation standards, and local health codes.
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Equipment oversight: Monitor kitchen equipment condition, arrange repairs, and ensure secure usage.
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Customer & staff communication: Address customer concerns, coordinate with front-of-house staff, and lead kitchen meetings.
Indeed
Operational leadership: Execute pre-service checks, maintain workflow during service, and uphold quality control.
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Pay: $68, – $72, per year
Work Location: In person

📌 Cook/chef Canberra
🏢 Cafe 54
📍 Canberra