Job Description

Responsibilities:

• Execute hot or cold station depending on the day’s prep plan.
• Step into Lead Cook role when assigned or when covering leave.
• Maintain clean workstations and uphold food safety standards.
• Prepare and assist with staff meals.
• Support daily opening and closing tasks including cleaning, labelling, and waste checks.
• Ensure to deliver high plating quality, portion control, and visual presentation.
• Collaborate with FOH and communicate any service delays or issues.

Requirements:

• Minimum 2 years of kitchen experience in a café, fast-casual, or production kitchen.
• Exposure to hot and cold station responsibilities.
• Experience with basic prep, cooking, and cleaning procedures.
• Culinary techniques (knife handling, food preparation, proficiency in specific station duties), knowledge of food safety & hygiene (HACCP, proper food storage and labelling, understanding of allergen handling and cross-contamination prevention) and station management (organising mise en place, time management, inventory check, reporting shortages or ordering needs to Sous Chef) is advantageous.
• Team player with a collaborative mindset.
• Willing to learn and take feedback.
• Attention to cleanliness and task completion.
• Able to communicate clearly with the Lead Cook and FOH team.
• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management is advantageous.
• WSQ Food Hygiene Certificate.

Plain Vanilla Bakery it started out with a simple, earnest ambition to create and share some good old-fashioned cake with our local community; cake that was made with real wholesome ingredients, and was familiar and comforting. In a world of mass-produced confections, we wanted to go back to basics and bake like our mums and grandmothers used to – moist red velvet cupcakes topped with vanilla buttercream, apple pound cake drizzled with caramel, decadent chocolate brownies, warm and fudgey on the inside. The kind of scents, flavours, and textures that make us nostalgic for days gone by.

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