Chef

Saporito Café is located in the heat of Southbank, Melbourne. Our team is dedicated

to creating an unforgettable dining and café experience in a traditional Australian

setting. We pride ourselves in sourcing high-quality, fresh ingredients and delivering

exceptional service to every guest.

We are seeking an experienced Chef to enhance our kitchen brigade.

Key responsibilities:

• Menu Innovation and Cost Management: Take the helm in planning creative

menus and seasonal specials, ensuring cost-effective management of food

and estimating labour expenses. You will play a crucial role in sourcing and

procuring ingredients that meet our quality standards while keeping within

budget constraints.

• Quality Control: Uphold the highest standards of food quality from the initial

preparation to the final presentation. Regularly engage with our management

team and staff to discuss culinary processes and improvements, ensuring that

each dish reflects our brand’s reputation.

• Culinary Leadership and Training: Lead by example, demonstrating

advanced cooking techniques and guiding kitchen staff in refining their skills.

Your expertise will help foster a learning environment that encourages growth

and excellence.

• Food Safety and Hygiene: Champion our kitchen’s hygiene practices. You

will be responsible for maintaining a clean and safe cooking environment,

adhering to health and safety regulations, and ensuring the team follows suit.

• Staff Development: Participate in the training of our new kitchen staff, setting

the standards for professionalism and skill within the team.

• Innovative Preservation Techniques: Explore and implement modern

methods for food preservation that align with our commitment to sustainability

and waste reduction.

Personal Attributes:

• Passion for traditional Australian cuisine and a drive to innovate within the

culinary field

• Strong leadership skills, with the ability to motivate and inspire a team
• Excellent communication and interpersonal skills capable of working

effectively with both front-of-house and back-of-house teams

• Detail-oriented with a commitment to delivering high-quality dishes

consistently

• Minimum 3 years of experience
• Holder of a Certificate IV or Diploma of Kitchen Management

Work Location: In person