Responsibilities

- Cooking & service — Prepare and cook breakfast, brunch, and all-day menu items, including daily specials.
- Presentation — Plate every dish to Rhyme St recipe and presentation standards.
- Kitchen hygiene — Keep the kitchen clean, organised, and fully compliant with food safety regulations.
- Prep & stock — Manage portion control, stock rotation, and inventory to minimise waste.
- Menu input — Work with the Head Chef to develop new dishes and seasonal offerings.
- Team development — Train and mentor junior kitchen staff.
- Quality control — Monitor food quality and consistency throughout peak service.
- Sourcing — Help source fresh, local produce and keep kitchen costs efficient.
- Continuous improvement — Contribute to kitchen meetings and feedback sessions.

Benefits

- Above-award pay — $80,000 to $85,500 annually, plus superannuation.
- Free staff meal — A complimentary meal at the end of every shift.
- Drinks on shift — Barista-made coffee and beverages provided while working.
- Stable hours — Consistent full-time roster in a busy, well-established cafe.
- Development — Ongoing training, mentoring, and genuine progression within the kitchen team.
- Team culture — Supportive, close-knit crew with a shared focus on quality.

Task & responsibilities

- Cooking & service — Prepare and cook breakfast, brunch, and all-day menu items, including daily specials.
- Presentation — Plate every dish to Rhyme St recipe and presentation standards.
- Kitchen hygiene — Keep the kitchen clean, organised, and fully compliant with food safety regulations.
- Prep & stock — Manage portion control, stock rotation, and inventory to minimise waste.
- Menu input — Work with the Head Chef to develop new dishes and seasonal offerings.
- Team development — Train and mentor junior kitchen staff.




- Quality control — Monitor food quality and consistency throughout peak service.
- Sourcing — Help source fresh, local produce and keep kitchen costs productive.
- Continuous improvement — Contribute to kitchen meetings and feedback sessions.

Qualifications and Experience

Formal qualification — Certificate III or IV in Commercial Cookery, or equivalent overseas qualification.

Environment — Proven background in a high-volume cafe, brunch, or all-day dining kitchen.

Food safety — Sound working knowledge of HACCP principles, allergen management, and safe food handling.

Section control — Ability to run a section independently through peak service without loss of quality.

Kitchen management — Experience with menu development, portion control, stock rotation, and waste minimisation.

Communication — Strong team communication skills and the ability to mentor junior staff.

Availability — Able to work a rotating roster including early mornings, weekends, and public holidays.

Desirable — Food Safety Supervisor certificate, or willingness to obtain.

Qualification & experience

Experience — 1.5 to 3 years post-qualification experience as a Chef de Partie or comparable section‑chef role.

Environment — Proven background in a high-volume cafe, brunch, or all-day dining kitchen.

Food safety — Sound working knowledge of HACCP principles, allergen management, and safe food handling.

Section control — Ability to run a section independently through peak service without loss of quality.

Kitchen management — Experience with menu development, portion control, stock rotation, and waste minimisation.

Communication — Strong team communication skills and the ability to mentor junior staff.

Availability — Able to work a rotating roster including early mornings, weekends, and public holidays.

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