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
