Company Name: The Trustee for DSP FAMILY TRUST Trading Name: UR Caffe Location: North Adelaide, SA Position: Chef Employment Type: Full-time Salary: AUD 85,000 + Superannuation About Us UR Caffe, operated by The Trustee for DSP Family Trust , is a well-established café located on Melbourne Street in North Adelaide, South Australia.
We offer a contemporary menu inspired by modern Australian cuisine with Asian influences, featuring freshly prepared breakfast, brunch and lunch dishes made using quality seasonal ingredients and house-made sauces, relishes and dressings.
Known for our commitment to quality, consistency and presentation, we are dedicated to delivering an exceptional dining experience.
As our business continues to grow, we are seeking a skilled and reliable Cook to support our kitchen team and help maintain the high standards our customers expect.
About the Role The Chef will lead and take full responsibility for UR Caffe's kitchen, setting the direction of our food offering and overseeing every aspect of its execution.
This is a senior, hands-on leadership role encompassing menu design and development, recipe standardisation, food and labour costing, ordering and stock control, and the day-to-day management, training and supervision of the kitchen team.
Working closely with café management, the Chef will ensure our dishes remain creative, consistent and profitable while upholding the highest standards of quality, presentation and food safety throughout our busy daytime service.
Key Responsibilities Plan,



Design and regularly review the café's menu by introducing new dishes and seasonal specials that complement UR Caffe's contemporary Australian cuisine with Asian-inspired influences while meeting customer demand and supporting the café's business objectives.
Develop and refine signature menu items by creating house-made sauces, dressings, relishes, marinades and other complex food components, translating them into standardised recipes and preparation methods to ensure consistency across the kitchen.
Estimate food and labour requirements, cost menu items and seasonal specials, establish portion specifications, and monitor kitchen costs to maintain profitability, minimise wastage and maximise operational efficiency.
Source and order quality ingredients and specialty products, maintain supplier relationships, and oversee inventory, stock rotation, storage and preservation procedures to ensure product quality and minimise waste.
Direct and coordinate kitchen operations during service by managing workflow, preparation priorities and service timing, while working closely with café management and front-of-house staff to ensure efficient and consistent service.
Monitor the quality, flavour, presentation and consistency of all dishes throughout preparation and prior to service, ensuring every meal meets UR Caffe's quality standards.
Recruit, train, mentor, roster and supervise the Cook and other kitchen staff, providing leadership, demonstrating advanced culinary techniques and maintaining high kitchen performance standards.
Establish, implement and monitor food safety,



hygiene and HACCP procedures, ensuring compliance with Australian food safety legislation and maintaining a protected and hygienic kitchen environment.
Prepare and adapt menu items to accommodate customer dietary requirements and food allergies while maintaining consistency, presentation and quality across all menu offerings.
Review customer feedback, sales performance and emerging food trends to identify opportunities for menu improvement, refine existing dishes and support the continued growth of the café's food offering.
Requirements A recognised qualification in Commercial Cookery or Hospitality, preferably an Advanced Diploma of Hospitality Management, Diploma of Hospitality Management, or Certificate IV in Commercial Cookery (or an equivalent qualification).
At 2-3 years of relevant experience working as a Chef in a busy café, restaurant or commercial kitchen, including experience in supervising kitchen operations and staff.
Demonstrated ability to develop menus, create and standardise recipes, and accurately estimate food and labour costs.
Strong leadership and people management skills, with experience training, mentoring and supervising kitchen staff.
Thorough knowledge of food safety, hygiene and HACCP principles, with the ability to implement and maintain compliant kitchen procedures.
Sound understanding of stock control, inventory management, supplier coordination and food cost management.
Ability to work efficiently under pressure while maintaining high standards of food quality, consistency and presentation.
Availability to work a rotating roster, including early mornings, weekends and public holidays as required.

📌 Chef (Adelaide)
🏢 Talent World
📍 Adelaide