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. ●Strong 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 (Fremantle)
🏢 Moore & Moore Cafe
📍 Fremantle