Jefferis Holdings Pty Ltd T/A Savour Cafe Savour Café offers an extensive café menu featuring freshly prepared breakfast and lunch dishes, alongside baked goods and beverages. Our kitchen caters to a varied customer base and requires consistent food quality, productive preparation, strong organisation and effective leadership throughout busy service periods. As Head Chef, you will be responsible for overseeing the day-to-day kitchen operations, leading and training kitchen staff, planning menus, managing food costs and stock levels, and maintaining high standards of food quality, presentation and food safety.

You will work closely with management to ensure the kitchen operates efficiently and delivers a consistent dining experience in line with Savour Cafe's standards. Perks

- Full-time, ongoing employment.
- Competitive salary of $85,000–$90,000 per annum plus superannuation.
- Performance-based bonus opportunities.
- Leadership role in an established
- Supportive and collaborative working environment.
- Opportunity to contribute to menu development and seasonal offerings.

Tasks & Responsibilities As Head Chef at Savour Café, your key responsibilities will include: Lead, organise and supervise the kitchen team to ensure efficient daily operations and consistent food quality. Plan, develop and review breakfast and lunch menus in consultation with management, considering customer preferences, seasonal ingredients, food costs and business requirements. Prepare and cook a broad range of café dishes, including egg-based meals, breakfast items, burgers, salads and bowls, meat and vegetable dishes, and other cooked‐to‐order menu items.

Oversee food preparation and cooking during service, ensuring dishes meet established recipes, portion requirements,



presentation standards and service timeframes. Monitor the quality, flavour, temperature, portioning and presentation of all dishes before they are served. Manage food purchasing, stock control and supplier relationships to ensure the availability and quality of ingredients.

Monitor food costs, portion sizes, wastage and kitchen labour requirements to support the efficient and profitable operation of the kitchen. Establish preparation schedules and allocate kitchen duties to maintain an organised workflow during busy breakfast and lunch periods. Recruit, induct, train, and supervise kitchen employees as required, providing guidance on cooking techniques, recipes, food preparation and plating standards.

Ensure kitchen staff follow established recipes and preparation procedures to maintain consistency across the menu. Maintain compliance with food safety, hygiene, sanitation and safe food‐handling requirements, including correct food storage, temperature control and cleaning procedures. Ensure ingredients and prepared foods are appropriately stored, labelled, rotated and monitored to maintain freshness and minimise wastage.

Coordinate with café management and front‐of‐house staff to ensure smooth service and respond to customer requests, dietary requirements and menu variations. Oversee the preparation of meals catering to dietary requirements, including vegetarian and gluten‐free options,



with appropriate attention to ingredients and cross‐contamination. Contribute to the development of new dishes, seasonal menu items and improvements to existing recipes and kitchen procedures.

Monitor kitchen equipment, cleanliness and maintenance requirements to ensure a safe, organised and functional working environment. Take responsibility for resolving day‐to‐day kitchen issues and maintaining high standards of teamwork, accountability and professionalism.

Qualifications & Experience To be successful in this role, you will ideally have: Certificate III and Certificate IV in Commercial Cookery, or equivalent relevant qualifications.

Demonstrated experience working as a Head Chef, or in a senior chef role with significant kitchen leadership responsibilities, in a café, restaurant or similarly busy commercial kitchen. Strong practical cooking and food preparation skills across a diverse breakfast and lunch menu. Experience in menu planning, recipe development, food costing, stock control and supplier coordination.

Proven ability to lead, train and supervise kitchen employees. Sound knowledge of food safety, hygiene, sanitation and safe food‐storage requirements. Ability to manage kitchen workflow, prioritise tasks and maintain food quality during busy service periods.

Strong organisational, communication and time‐management skills. Ability to manage food wastage, control costs and contribute to efficient kitchen operations. A genuine commitment to high‐quality food, consistent presentation and excellent customer service.

About Company Savour is fun, fresh, young, vibrant and modern. Our mission is to bring excitement to all of our customers by offering a

📌 Head Chef (Brisbane)
🏢 Sociable Tech
📍 Brisbane