Chef

Hamida B Pty Ltd T/A The Coffee Tale Cafe; City of Melbourne; On-site; AUD 55,000 - 70,000; Full time

Job summary

The Coffee Tale Cafe in Port Melbourne is seeking a Chef to support full-time kitchen operations, cooking and presenting high-quality meals while maintaining food safety and hygiene standards.

Ideal candidates will have a Diploma in Hospitality Management, at least one year of kitchen experience, and strong practical cooking skills. The role involves menu planning, stock control, and coordinating with front-of-house staff in a fast-paced café.

Qualifications

• Minimum Diploma of Hospitality Management or equivalent.
• At least one year of relevant experience in a similar hospitality kitchen setting.
• Strong practical cooking and food preparation skills.

Responsibilities

• Prepare and cook a variety of breakfast, brunch, lunch and other café-style dishes in accordance with established recipes and menu specifications.
• Ensure meals are prepared and presented within required service times, particularly during busy café service periods.
• Maintain high standards of food safety, hygiene, cleanliness and sanitation throughout the kitchen.
• Coordinate with front-of-house staff to ensure efficient service and timely preparation of customer orders.

Skills

Culinary skills

Food safety & hygiene

Stock control

Menu planning

Communications & teamwork

Education

Diploma of Hospitality Management

Job description

Employer Name: HAMIDA B PTY LTD - t/a The Coffee Tale Cafe

A.B.N. 30 675 455 768

Job Location: 4/1 Phillip Ct, Port Melbourne, SA, 3207, AUSTRALIA

Advertising Period: 28 days - 16 Sep 2026 > 14 Oct 2026

Summary

Our client, The Coffee Tale Cafe, operates a well-established café in Port Melbourne serving customers throughout the working week. They are seeking to add a Chef to support their full‑time kitchen operations, preparing, cooking and presenting high‑quality meals while maintaining consistency in food quality, presentation, portioning, food safety, hygiene and workplace safety standards.

The typical job responsibilities will include, but are not limited to the following:

• Prepare and cook a variety of breakfast, brunch, lunch and other café‑style dishes in accordance with established recipes and menu specifications.
• Examine the quality and freshness of ingredients and food products before preparation and service.
• Prepare ingredients by washing, cutting, portioning, seasoning and undertaking other food preparation activities.
• Monitor the quality of dishes throughout preparation and cooking to ensure consistent taste, presentation and portion sizes.
• Regulate cooking temperatures and operate ovens, grills, fryers and other commercial kitchen equipment safely and efficiently.
• Assist with planning menus and developing seasonal dishes and daily specials in consultation with management.
• Estimate food requirements and assist with ordering food supplies and ingredients to maintain appropriate stock levels.
• Ensure meals are prepared and presented within required service times, particularly during busy café service periods.
• Maintain high standards of food safety, hygiene, cleanliness and sanitation throughout the kitchen and food preparation areas.
• Store food and ingredients appropriately in accordance with food safety and temperature‑control requirements.
• Provide guidance and training to kitchen staff regarding food preparation, cooking techniques, hygiene and kitchen procedures.
• Coordinate with front‑of‑house staff to ensure efficient service and timely preparation of customer orders.
• Comply with applicable food safety requirements, WHS procedures and the cafe’s operational policies.

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

• Minimum Diploma of Hospitality Management or equivalent qualification.
• At least one year of relevant experience in a similar hospitality kitchen setting.
• Strong practical cooking and food preparation skills.
• Sound knowledge of café‑style food preparation and commercial kitchen operations.
• Good understanding of food safety, hygiene and safe food handling requirements.
• Ability to maintain consistency in food quality, portioning and presentation.
• Ability to work efficiently in a fast‑paced kitchen environment.
• Sound knowledge of stock rotation, food storage and inventory control.
• Ability to operate commercial kitchen equipment safely and effectively.
• Ability to manage multiple orders and priorities during peak service periods.
• Good communication and teamwork skills.
• Strong attention to detail and commitment to high‑quality food presentation.
• Ability to guide and support other kitchen staff when required.