Suppeto Collective

Industry: Hospitality City: Queanbeyan Facebook

Quenbeyan Café

About Suppeto Collective:

Suppeto Café is a vibrant fresh locality offering the people of Queanbeyan and South Canberra a place to sit back relax, recharge with great food and refreshments.

The venue was built and opened in July 2017 by the current owners and continues to grow in popularity and reputation.

It is opened 7 days a week serving the rushed workers and family in the morning and has recently extended its hours to host dinners for its audience.

As part of its vibrant modern menu, offering authentic Italian pizzas is considered vital to meet the tastes and needs of its customer base. The chef that fills this role will need to work towards the owner’s objectives and vision and meet all listed requirements especially developing a highly skilled professions team.

Vacancies:

Senior Chef – Sous Chef

ANZSCO: 351311 Level: Sous Chef Salary: Commencing $60.000 Plus Superannuation (Negotiable)

Position Objectives: Reporting to the Managing Director and Leading the kitchen and working with floor staff to ensure;

  • The menu is very appealing, and at the highest quality all meals are prepared and presented to customers
  • The Kitchen staff are highly skilled and trained
  • The kitchen area is highly maintained and cleaned to meet all health regulations and best practice
Experience:
  • Must have Diploma in cookery
  • At least two years experience working as a sous chef or equivalent level
  • Preferably worked in an Italian restaurant or knowledgeable with Mediterranean cuisine
  • Can lead and develop a skilful and experience team
  • Update menu, presentation, pricing, costs and source supplies
  • Great communication skill and personal presentation is a must
Position Responsibilities:
  1. Update menu maintaining a Mediterranean flavor and is well balanced and appealing to the customer base.
  2. Source appropriate authentic ingredients, meeting budget targets set by the Managing Director.
  3. Ensure all ingredients are prepared and stored to meet all Health regulations and best practice.
  4. Train all kitchen staff to ensure high quality levels of cuisine and presentation to all customers.
  5. Ensure that the kitchen area, Cold and Dry storage areas and cleaned and meet health regulations and meet best practice at all times.
  6. Adequately roster staff kitchen staff to ensure peak service demands are met and within Staff cost budget.
  7. Ensure all kitchen equipment including cooking, preparation, cleaning, storage areas are exceptionally maintained.
  8. Working closely with the Floor and Beverage Manager to update cleaning schedule for the premises including all equipment, utensils and furniture.
  9. Engage with Suppliers, co-workers and customers in a professional manner.
  10. Update and ensure that the cafes Ingredient Manual is complete and accurate.
  11. Responsible to maintain the Kitchen procedures manual.
  12. Ensure a professional appearance is adhered to at all times.
  13. To work with Management on a succession plan to fill the position internally when the incumbent is not available on the Roster.
  14. Perform other reasonable duties as required by Management.

Pizza Chef – Chef de Parte

ANZSCO: 351311 Level: Chef de Parte Salary: $54.000 Plus Superannuation

Position Objectives: Reporting to the Senior Chef and working closely with kitchen and floor staff ensure;

  • that the menu is very appealing, and at the highest quality all meals are prepared and presented to customers, and
  • the kitchen area is highly maintained and cleaned to meet all health regulations and best practice.
Experience:
  • Must have Certificate 4 in cookery
  • At least three years’ experience preparing authentic Italian pizza.
  • Preferably worked in an Italian restaurant and or worked overseas especially in Italy.
  • Experience with working with Italian Electric Stone Base Pizza oven.
  • Can prepare and mix pizza dough, source all ingredients to meet owners’ high standards.
  • Great communication skill and personal presentation is a must.
Position Responsibilities:
  1. Update Pizza menu maintaining its authentic Italian Pizza flavour and is well balanced and integrates with the Café’s overall menus.
  2. Source appropriate authentic ingredients, meeting budget targets set by the Managing Director.
  3. Ensure all ingredients are prepared and stored to meet all Health regulations and best practice.
  4. Train Apprentice staff and other chefs to ensure Quality of Pizza can be prepared and served at the highest standard set by Managing Director, to all customers.
  5. Ensure that the kitchen area, Cold and Dry storage areas and cleaned and meet health regulations and meet best practice at all times.
  6. Adequately roster staff with the Sous within the kitchen to ensure peak demands are met and within Staff cost budget set by the Managing Director.
  7. Clean and maintain all kitchen equipment used for pizza making.
  8. Assist in clean up duty at the direction of the Senior Chef throughout the shift and Kitchen close up.
  9. Engage with Suppliers, co-workers and customers in a professional manner.
  10. Update and ensure that the cafes Ingredient Manual is complete and accurate.
  11. Where applicable assist Senior Chef and co-workers to maintain the Kitchen procedures manual.
  12. Ensure they are appropriately dressed to ensure a professional appearance to customers and meet all legal health and safety requirements.
  13. To work with Management and Senior Chef to ensure a succession plan to fill the position internally when the incumbent is not available on the Roster, this will enable pizzas to be prepared and served to customers at the highest quality.
  14. Perform other reasonable duties as required by Management.

Junior Chef – Commis Chef

ANZSCO: 351311 Level: Commis Chef Salary: $30.000 to $40.000 Plus Superannuation

Position Objectives: Reporting to the Senior Chef and working closely with kitchen and floor staff, ensuring;

  • that the menu is very appealing, and at the highest quality all meals are prepared and presented to customers, and
  • the kitchen area is highly maintained and cleaned to meet all health regulations and best practice.
Experience:
  • Must have Certificate 4 in cookery (Liz please change words if required).
  • At least three years’ experience working in a kitchen.
  • Maintaining high standards of hygiene in food preparation, handling and storage.
  • Preparing the ingredients for senior chefs.
  • Measuring dish ingredients and portion sizes accurately.
  • Dealing with deliveries and stock rotation.
Position Responsibilities:
  1. Work with Grill, Sauté, Fry Chef to understand and deliver the menu to customers by;
    • Maintaining high standards of hygiene in food preparation, handling and storage,
    • Preparing the ingredients for a more senior chef,
    • Measuring dish ingredients and portion sizes accurately,
    • Dealing with deliveries and stock rotation,
  2. Clean and maintain all kitchen equipment.
  3. Assist in clean up duty at the direction of the Senior Chef throughout the shift and Kitchen close up.
  4. Assist with the update and ensure that the cafes Ingredient Manual is complete and accurate.
  5. Where applicable assist when directed in updating Kitchen procedures manual.
  6. At all times be appropriately attired to ensure a professional appearance to customers and meet all health and safety requirements.
  7. Perform other reasonable duties as required by Management.

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