Chef

About Cafe Brio

Cafe Brio is a South Brighton cafe and restaurant offering quality coffee, brunch and dinner in a warm and welcoming environment. The business has developed a food offering inspired by Italian Mediterranean cuisine, with a focus on quality, responsibly sourced ingredients and contemporary presentation. The venue operates seven days for brunch and offers dinner service from Thursday to Saturday.

The Role

Cafe Brio is seeking to recruit an experienced Chef to lead and manage all aspects of kitchen operations. The successful candidate will be responsible for planning and executing the cafe and restaurant's brunch and dinner menus, maintaining consistent food quality and presentation, supervising kitchen staff, managing food preparation and stock, and ensuring compliance with food safety and workplace health and safety requirements.

The Chef will play an important role in maintaining Cafe Brio's food standards and developing dishes that reflect the business's Italian Mediterranean-inspired cuisine while responding to seasonal produce, customer preferences and the evolving needs of the business.

Key Responsibilities

The typical responsibilities of the Chef will include, but are not limited to:

• Plan, develop and regularly update brunch and dinner menus reflecting Cafe Brio's Italian Mediterranean-inspired cuisine.

• Design seasonal specials and introduce new dishes using quality and responsibly sourced ingredients.

• Prepare, cook and present a wide range of high-quality dishes to the required standard.

• Ensure consistency in taste, quality, presentation and portion control across all menu items.

• Supervise and coordinate daily kitchen operations to ensure efficient food preparation and timely service.

• Lead, train, mentor and supervise chefs, cooks and other kitchen staff.

• Allocate kitchen duties and prepare staff rosters according to operational requirements.

• Establish and maintain standard recipes, preparation procedures and plating standards.

• Order, receive and inspect food, produce and other kitchen supplies to ensure quality and freshness.

• Monitor stock levels and maintain appropriate inventory to support uninterrupted kitchen operations.

• Control food costs, portion sizes and wastage to improve kitchen efficiency and profitability.

• Ensure food preparation and storage comply with Australian food safety, hygiene and workplace health and safety requirements.

• Maintain appropriate food handling, temperature control, cleaning and sanitation procedures.

• Monitor the quality and consistency of dishes during service and take corrective action where required.

• Work closely with management and front-of-house staff to coordinate smooth service operations.

• Develop and refine menu items in response to seasonal availability, customer feedback and business requirements.

• Assist management with catering, functions and special-event menus where required.

• Monitor customer feedback relating to food quality and use feedback to improve menu offerings and kitchen performance.

• Maintain a clean, organised, safe and well-equipped kitchen at all times.

• Ensure kitchen equipment is used safely and maintained in good working condition.

• Assist with kitchen budgeting, purchasing and cost-control initiatives.

• Ensure the kitchen team operates efficiently during busy brunch and dinner services.

Minimum Requirements

Applicants must meet the following minimum requirements to be considered for the position:

• At least Certificate IV in Commercial Cookery, Kitchen Management or a related culinary qualification, or substantial relevant industry experience.

• At least 3 years of relevant experience as a Chef, including experience in a professional café, restaurant or commercial kitchen environment.

• Demonstrated experience preparing and presenting Italian Mediterranean-inspired or contemporary café and restaurant cuisine.

• Strong knowledge of fresh produce, Mediterranean ingredients, cooking methods, flavour combinations and contemporary food presentation.

• Proven ability to develop, cost and execute menus to a consistently high standard.

• Demonstrated experience supervising, training and mentoring kitchen staff.

• Strong knowledge of food preparation, portion control, stock management and kitchen cost control.

• Ability to maintain consistent food quality and presentation during busy service periods.

• Thorough understanding of Australian food safety, hygiene and workplace health and safety requirements.

• Ability to manage kitchen operations efficiently and work effectively under pressure.

• Strong organisational and time-management skills.

• Ability to work collaboratively with management and front-of-house staff to ensure efficient service.

• A commitment to maintaining high standards of food quality, cleanliness and customer satisfaction.