ABOUT US,

Farro is an organic spelt sourdough pizzeria with locations in Fitzroy, Thornbury, Hawthorn, South Melbourne, Richmond and Windsor that believes in their guests making conscious food choices in what they eat. Farro is so much more than just quality, nutritious food; it’s an experience – made up of great ambiance and of course, brilliant guest care. As a cook at Farro, you are to support the day-to-day operation of the kitchen through food preparation, upholding cleanliness and dishwashing. You are a quick-thinking multitasker, who can perform a wide range of tasks in a fast-paced kitchen environment. Farro South Melbourne is open Monday to Sundays daily for dinner and lunch on the weekends.

SKILLS & REQUIREMENTS:

• Working knowledge of proper food handling procedures.
• Previous experience working in a busy kitchen
• The ability to follow recipes.
• The ability to work in a team.
• Flexibility and willingness to work shifts, weekends, and evenings
• Flexibility and adaptability
• Positive attitude and mindset
• Attention to details
  Job Type: Casual
  Pay: $32.31 – $38.78 per hour
  Expected hours: 18 – 25 per week

Benefits:

• Employee discount
• Free drinks
• Free food

Application Question(s):

• Are you available in the afternoon?

Experience:

• cooking Pasta: 2 years (Required)
• Italian cuisine: 2 years (Required)

Work Authorisation:

• Australia (Required)

Work Location: In perso

• Preparing and making high-quality entrée and salad according to company recipes.
• Preparing ingredients including measuring, chopping and mixing etc.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Arranging stock in dry, refrigerated and frozen areas as instructed.
• Cleaning workstations before, during and after pizza preparation.
• Ensuring that all utensils and cooking equipment are sterilized before each use.
• Coordinating with kitchen and dining room staff
• Support Pizza or Pasta section when needed
• Perform other duties that may be assigned by the head chef