About the company DBDK Pty Ltd trading as Coffee Institute is a specialty café located in Walkerville, Adelaide, established in 2014 with a vision to bring high‑quality, locally roasted coffee and creative brunch dining to the community. Known for its house blend roasted by Rio Coffee and rotating single‑origin selections, the café has built a strong reputation for excellence in both coffee and food. With a focus on sustainability, innovation, and customer experience, Coffee Institute has become a trusted destination for coffee lovers and brunch enthusiasts alike. Beyond exceptional coffee, the café is celebrated for its generous portions, fresh locally sourced ingredients, and beautifully plated dishes that balance hearty comfort with modern presentation. Operating seven days a week, Coffee Institute has established itself as a cornerstone of Adelaide’s café culture, combining friendly service, innovative food, and a welcoming atmosphere that attracts both loyal locals and new visitors. Role overview The Cook at Coffee Institute plays a key role in delivering high‑quality meals that complement the café’s specialty coffee offering, ensuring consistency in preparation, presentation, and taste. This position is responsible for preparing and plating dishes using fresh, locally sourced ingredients, maintaining food safety and hygiene standards, and supporting menu innovation to uphold the café’s reputation for excellence. Key responsibilities Plan, prepare, and cook menu items in accordance with Coffee Institute’s standards. Ensure food is presented attractively and consistently to enhance customer experience. Monitor quality of ingredients and manage stock rotation to minimise wastage. Maintain strict compliance with food safety, hygiene, and workplace health regulations. Operate kitchen equipment safely and efficiently. Collaborate with kitchen and front‑of‑house staff to ensure smooth service delivery. Assist in menu planning and contribute to seasonal or innovative dish development. Supervise and train junior kitchen staff to maintain consistency and efficiency. Manage portion control and monitor food costs to support operational efficiency. Adapt recipes and preparation methods to meet dietary requirements or customer preferences. Uphold sustainability practices by sourcing fresh, local produce where possible. Support overall kitchen organisation, including cleaning, inventory management, and compliance documentation. Qualifications and skills Certificate III in Commercial Cookery is preferred; Certificate IV in Commercial Cookery will be highly regarded. Minimum of 1–2 years’ experience in a commercial kitchen environment. Strong knowledge of food safety, hygiene, and workplace health regulations. Ability to prepare and present dishes to high standards under time constraints. Competence in managing stock, portion control, and minimising wastage. Experience in menu planning and adapting recipes to dietary requirements. Benefits and perks Competitive salary aligned with industry standards and experience. A supportive and collaborative team environment in a well‑established café. Opportunities for professional growth, including exposure to menu innovation and specialty coffee pairing. Flexible roster arrangements with consideration for work–life balance. Staff discounts on food and beverages. A creative workplace culture that values sustainability, fresh local produce, and excellence in presentation.
