COOK – FULL TIME
BUSINESS: PAPADOPOULOS BROTHERS PTY LTD
ABN: 68 607 569 380
TRADING AS: Meli Annandale
LOCATION: 88 View Street, Annandale NSW 2038
SALARY: $79,500 – $83,000 + Superannuation (commensurate with experience)
EMPLOYMENT TYPE: Full-time (minimum 38 hours per week)
Job Published: 3 July 2026
Applications Close: 2 August 2026
ABOUT THE BUSINESS
Meli Annandale is a contemporary neighbourhood café located in Annandale, NSW, providing high-quality breakfast, brunch, and lunch dining within a modern hospitality environment. The café offers a diverse menu featuring freshly prepared contemporary Australian café cuisine, specialty coffee, and seasonal menu offerings, with a strong focus on quality ingredients, presentation, and customer experience.
The business operates a full-service dine-in model with prepared-to-order meals delivered across continuous daily service. Kitchen operations involve fresh ingredient preparation, coordinated food production, and efficient workflow management to meet varying customer demand, particularly during peak breakfast, brunch, and weekend trading periods.
The commercial kitchen operates under established systems and procedures, incorporating food preparation, cooking, plating, stock management, and strict compliance with Australian food safety, hygiene, and workplace health and safety standards to ensure consistent service quality and operational efficiency.
ABOUT THE ROLE
The position of Cook is a hands-on operational role responsible for preparing, cooking, and presenting menu items in accordance with established recipes, quality standards, and service requirements within a contemporary café environment. The role requires the ability to manage allocated kitchen sections, maintain consistency across breakfast, brunch, and lunch service, and contribute to the efficient day-to-day operation of a commercial kitchen.
The successful candidate will work collaboratively within a team-based environment, demonstrating initiative in food preparation, coordinating workflow during service, maintaining food quality and presentation standards, and ensuring compliance with food safety and hygiene requirements.
The primary place of employment will be Meli Annandale, 88 View Street, Annandale NSW 2038. From time to time, the successful candidate may also be required to perform duties at the employer's associated hospitality venue, Sabine Bondi, Shop 505/500 Oxford Street, Bondi Junction NSW 2022, to support operational requirements. Duties performed at either location will remain consistent with the position of Cook and will be undertaken under the direction of the employer.
The role also provides ongoing opportunities for professional development through structured on-the-job training and exposure to a range of contemporary café kitchen operations and cooking techniques.
KEY RESPONSIBILITIES:
FOOD PREPARATION AND COOKING:
- Prepare, cook, and present a range of breakfast, brunch, and lunch menu items in accordance with established recipes, quality standards, and presentation requirements.
- Undertake ingredient preparation, including washing, cutting, portioning, marinating, and pre-service mise en place to support efficient kitchen operations.
- Apply appropriate cooking techniques including grilling, frying, roasting, baking, poaching, and sautéing while maintaining consistency in quality and presentation.
- Follow standardised recipes and portion controls to ensure consistency, minimise wastage, and meet service expectations.
- Adjust food preparation and cooking methods where required to accommodate service volumes, dietary requirements, and special customer requests.
SERVICE AND KITCHEN OPERATIONS:
- Support efficient kitchen workflow during breakfast, brunch, and lunch service to ensure timely preparation and delivery of meals.
- Manage allocated kitchen sections, ensuring workstations are organised and service-ready prior to and during operational periods.
- Communicate effectively with kitchen and front-of-house staff to support efficient service delivery and order accuracy.
- Assist with menu execution, daily specials, and seasonal menu offerings in accordance with business requirements.
- Adapt workflow during busy service periods while maintaining food quality, presentation, and operational efficiency.
STOCK CONTROL AND KITCHEN ORGANISATION:
- Assist in receiving, inspecting, and storing deliveries to ensure product quality and compliance with storage requirements.
- Implement stock rotation practices, including FIFO, to maintain freshness and minimise wastage.
- Monitor ingredient usage and report stock shortages or inconsistencies to senior kitchen staff.
- Assist with stocktakes and maintain organised storage areas to support efficient kitchen operations.
- Ensure appropriate labelling, storage, and handling of food products in accordance with food safety standards.
FOOD SAFETY AND COMPLIANCE:
- Maintain compliance with food safety legislation and safe food handling procedures.
- Maintain high standards of hygiene and cleanliness across workstations, equipment, utensils, and food preparation areas.
- Monitor storage, cooking, and holding temperatures to ensure compliance with food safety requirements.
- Follow workplace food safety procedures, including HACCP-based practices where applicable.
- Comply with Workplace Health and Safety requirements, including the safe operation of commercial kitchen equipment.
GENERAL DUTIES AND TEAM CONTRIBUTION:
- Maintain a clean, organised, and efficient workstation throughout each shift.
- Follow instructions from senior kitchen staff and management with accuracy and attention to detail.
- Work collaboratively within a team environment to support efficient kitchen operations during busy service periods.
- Demonstrate reliability, professionalism, punctuality, and a positive approach to work.
- Participate in ongoing training and professional development to enhance culinary skills and operational performance.
MANDATORY REQUIREMENTS:
- Relevant qualification in Commercial Cookery (Certificate III or higher) or a closely related field, or a minimum of one (1) year of relevant experience within a commercial kitchen environment.
- Demonstrated experience preparing and cooking food within a commercial café, restaurant, or hospitality environment.
- Sound knowledge of food safety standards, kitchen hygiene, and safe food handling practices.
- Ability to work efficiently within a fast-paced commercial kitchen environment.
- Availability to work weekends, public holidays, and varied rostered shifts as required.
KEY COMPETENCIES:
- Technical Cooking Proficiency.
- Contemporary Café Food Preparation.
- Recipe Interpretation & Food Presentation.
- Time Management.
- Kitchen Workflow & Operational Awareness.
- Attention to Detail.
- Communication & Team Collaboration.
- Problem Solving.
- Food Safety & Compliance.
- Commitment to Continuous Improvement.
HOW TO APPLY:
Please submit a one-page CV outlining your relevant experience, qualifications, and availability. Only shortlisted applicants will be contacted.