Chef

Super Natural Eatery Pty Ltd t/a Coffee Anatomy
Coffee Anatomy – Nedlands, WA
Salary: $80,000–$85,000 per annum + superannuation
Employment Type: Permanent Full-Time – average 38 ordinary hours per week

About the Role

Coffee Anatomy is seeking a qualified and experienced Chef to join our kitchen team on a permanent full-time basis.

This is a hands-on role for someone who enjoys producing fresh, quality food and can help coordinate the day-to-day operation of a busy commercial kitchen.

We focus on fresh food made from scratch, including salads, sandwiches, catering and daily café service, with an emphasis on quality, consistency and efficient kitchen operations.

Key Duties and Responsibilities

• Plan, coordinate and carry out daily food preparation and cooking.

• Prepare, cook and present menu items to a consistently high standard.

• Supervise food preparation, portioning, plating and presentation.

• Organise kitchen workflow to ensure efficient service during busy trading periods.

• Monitor stock levels and place food and kitchen supply orders with approved suppliers.

• Assist with menu planning, recipe development and food costing.

• Maintain appropriate food storage, stock rotation and wastage controls.

• Monitor food quality throughout preparation and service.

• Maintain and enforce food safety, hygiene and workplace safety standards.

• Liaise with management and front-of-house staff regarding menu requirements and service.

• Assist with the training and supervision of kitchen staff.

• Monitor food costs and identify opportunities to improve kitchen efficiency and reduce wastage.

• Ensure kitchen equipment and work areas are maintained to appropriate cleanliness and safety standards.

Skills and Experience

Applicants should have:

• AQF Certificate IV in Commercial Cookery or equivalent.

• A minimum of one year of relevant experience working in a professional commercial kitchen.

• Strong food preparation and cooking skills.

• Experience with kitchen stock control and ordering.

• Knowledge of food costing, wastage control and menu planning.

• Strong understanding of Australian food safety and hygiene requirements.

• Ability to supervise and train kitchen staff.

• Good organisational and time-management skills.

• Ability to work effectively in a busy commercial kitchen.

• Availability to work a roster which includes weekends.