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.
●Robust 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.

📌 Chef (Western Australia)
🏢 Moore & Moore Cafe
📍 Western Australia