Job Description

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 quick-paced workplace.

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 Perth
🏢 Moore & Moore Cafe
📍 Perth