Winston Café, operated by HS Hospitality Group Pty Ltd, is a contemporary café located in Airport West, Victoria, renowned for its premium brunch experience, specialty coffee and innovative all-day dining menu. The venue has quickly established itself as a popular destination for locals, offering creative breakfast and lunch dishes made from fresh, high-quality ingredients in a welcoming and vibrant atmosphere. With a strong emphasis on consistency, presentation and customer satisfaction, Winston Café is committed to delivering an outstanding hospitality experience. 

Benefits

• Attractive and competitive salary package plus superannuation.
• Full-time permanent position with long-term career opportunities.
• Opportunity to contribute creatively to menu development and culinary innovation.
• Supportive and collaborative team environment.
• Professional development within a growing hospitality business.

Task & responsibilities

• Plan, prepare and cook a diverse range of all-day breakfast, brunch and contemporary café dishes to consistently high standards.
• Design and refine menus featuring modern Australian café cuisine while incorporating seasonal ingredients and customer preferences.
• Supervise kitchen operations and coordinate cooks and kitchen staff to ensure efficient service.
• Monitor food quality, presentation and portion control to maintain Winston Café’s premium dining standards.
• Estimate food requirements, manage stock levels and order ingredients to support uninterrupted operations.
• Minimise food wastage and monitor food costs while maintaining profitability targets.
• Ensure strict compliance with food safety, hygiene and workplace health and safety requirements.
• Develop new recipes and menu specials that enhance the café’s reputation for innovative dining.
• Maintain a clean, organised and efficient kitchen environment.
• Liaise with front-of-house staff to ensure timely service and accommodate dietary requirements and special requests.

Qualification & experience

• Relevant qualification in Commercial Cookery (Certificate IV or higher) or equivalent.
• At least two years of relevant experience as a Chef in a café or restaurant environment.
• Demonstrated ability to plan menus, supervise kitchen operations and maintain quality standards.
• Strong knowledge of food safety, stock management and cost control principles.
• Excellent organisational, leadership and communication skills.
• Ability to perform effectively in a fast-paced hospitality environment.