What would I be doing?

Responding to an order involves:

• making the kitchen 'ready',
• ensuing the supply of all the ingredients,
• preparing the food,
• plating it,
• and often delivering it to the table.

We use standard recipes, which need to be followed by all working in the kitchen so we have a consistent product no matter who's cooking. There isn't any need for 'making it your own'. We all own the recipes together.

For this role it's important to have a good sense of what 'done' looks like, and present food in a way that you personally would be interested to eat it.

Is this job for me?

If you can pull off a complicated dinner at home and get it all piping-hot to the table at the same time, you can defnitely do this job!

With lots of orders thrown at you, it means having an ever-evolving schedule in your head, based on your sense of how long different cooking activities take. For example, you need to take 8 seconds out of your current order to start toasting a piece of bannana bread for the order that's 2 ahead of the order you're working on, and the really quick scone order up next, because the banana bread is so thick and dense it needs to be toasted slowly for 4 mintues so the insides warm up before the outsides burn. But you do have to take it out and butter it pretty much straight away.

There are definitely some cooking techniques which will be new to you, but you'll pick these up.

What are the hours of work?

Currently, this job starts at 6.30am and goes through until 12.30am. To be fair, the 6.30am start is a tough part of it, and we can probably arrange things so that you're not starting early *every* day.

What would I be doing?

You would support the short order cook by:

• fetching ingredients,
• sub-dividing ingredients for the make bench,
• chopping, mixing, spreading, cutting, grating, slicing,
• icing & cutting cakes,
• making simple sub-recipes,
• occasional baking,
• arranging pre-made for foor display,
• plating food,
• running food & drinks to tables,
• clearing tables,
• washing up,
• washing & putting-away the food-preparation tools, and
• helping front-of-house staff take orders when they get slammed with coffee orders.

Is this job for me?

As the kitchen hand, the responsibility for gettting the ordres out doesn't fall directly on you, but you're there to support the cook and get it done together.

It sounds weird to have to say it, but for this job it's important to be able to cut a piece of bread or a slice of cake neatly!

This job is a good introduction to working in a foodservice kitchen, and a solid foundation for taking more responsiblity in cooking.

What are the hours of work?

We currently envisage this job to be a 2hr shift from 9.30am-11.30am, every weekday. However it might extend before or after service for a chance to get things done without interruption, especially if there is no person dedicated to baking. As we get busier in the cafe, expect the opportunity of more hours for this job, especially as you get fluent at all of the very many tasks!

We'd be fine with 2 people sharing this job, so that it's not a 5-day commitment for any one person.

What would I be doing?

At Delice we tend to 'bake it ourselves', and don't buy finished products pre-made.

Part of the standard cafe fare are:

• cakes, muffins,
• slices,
• quiches, and
• pastries.

Unlike a bakery, we don't make huge batches. We curently have a 90cm oven, and can bake 2 cakes at once, but not 3. We don't currently bake bread (sadly). We'd be interested in doing whole decorated cakes to order for parties, but don't currently.

There are standard recipes with standard techniques which allow all baking-aware staff to get similar results. But we also like to try out different things, and there is a bit of scope for making some of your 'go to' recipes or trying out a new one we are all interestsed in.

Is this job for me?

We'd like someone who's interested in the craft of baking and isn't afraid to experiment with recipes, but anyone who can produce happy baking results again and again without necessarily being able to explain it, would be fine too.

What are the hours of work?

The baking function is best done when we are NOT serving customers (though you could, in a pinch, pre-agree about oven time with the cook, and claim a bit of bench-space during service on less busy days). There is about 4-6hrs of baking to be done per week, which could be 2 x 3hr or 3 x 2hr shifts. A good option could be between lunch and school pickup, since the cafe is closed during these times.

There could even be a case for doing some of the baking off-site, on a piece-work system.

What would I be doing?

You'd be helping the owner:

• run the kitchen,
• build the supply chain,
• streamline ordering,
• bring the ingredients avialble from the retail side of the business into interesting dishes on the menu
• fix systems or knowledge gaps preventing recipes reaching the menu

Is this job for me?

This role involves:

• detailed thinking,
• an interest in food science (such as reading McGee or Serious Eats),
• practical in-kitchen experiments,
• being able to think in terms of systems,
• curating new recipes and trying them
• being excited about food

The owner writes:

I started Delice because I'm a foodie, and I wanted to share the benefits of good food with the local community. It's been really hard to deliver on that vision, and although my cooking ability is up to the challenge, my availability is not.

I need someone to share a vision with me, to engage with the realities of the supply-chain and food-storage, and recipes and costs and ordering - to turn ingredients into memorable dining experiences by developing good systems that support capable - but not professionally trained - kitchen staff.

What are the hours of work?

Maybe you do this as part of your shift as the cook or kitchen hand, exending your shift a bit to make room for this activity. Or maybe you just fit this work in around the edges of other things you do. It probably isn't really an hourly thing anyway. If you are interested in this role, let's talk more about it and come up with something that works.