Chef

Chef

Employer: Degani Beenleigh (Beenleigh Cafe Pty Ltd)

Location:  Beenleigh QLD 4207

Employment type: Full-time, permanent

Salary: $78,000 – $85,000 per annum (plus superannuation)

About the role

Open every day, Degani Beenleigh is a busy, well-established cafe in The Mall Beenleigh, known for its specialty house-roasted coffee, all-day breakfast, and extensive brunch, lunch and share menu. We are looking for an experienced Chef to plan and organise the preparation and cooking of food across our breakfast, lunch menus, in a fast-paced, high-volume cafe kitchen.

Key duties

·         Plan menus, estimate food and labour costs, and order food supplies

·         Support menu planning using seasonal ingredients while maintaining quality and cost efficiency

·         Monitor the quality of dishes at all stages of preparation and presentation

·         Manage food preparation, cooking, plating and kitchen operations to deliver consistent, timely service across breakfast, brunch, lunch and share menu offerings

·         Discuss food preparation and kitchen operations with the Store Manager and front-of-house staff

·         Demonstrate techniques and advise kitchen staff on cooking procedures

·         Assist with food ordering and stock control, including monitoring inventory, stock rotation and kitchen supplies to minimise waste

·         Apply portion control and food costing practices to maintain quality and cost efficiency

·         Ensure compliance with food safety, hygiene and kitchen compliance standards

·         Operate and maintain kitchen equipment safely and effectively

·         Select, train and supervise kitchen staff as required

·         Work collaboratively with kitchen and front-of-house teams to ensure efficient service

Skills and experience required

·         A relevant cookery qualification, or equivalent relevant experience

·         At least 1 year of experience in a high-volume commercial kitchen, preferably in a cafe or hospitality setting. More is advantageous.

·         Strong knowledge of food safety, hygiene and kitchen compliance practices

·         Skills in portion control, food costing and inventory management

·         Sound menu planning skills, including working with seasonal ingredients

·         Proven ability leading, training and supervising kitchen staff

·         Excellent organisational and time-management skills in a fast-paced kitchen environment

·         Excellent communication and teamwork skills