Responsibilities

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

Benefits

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

Task & responsibilities

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




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

Qualifications and Experience

Formal qualification โ€” Certificate III or IV in Commercial Cookery, or equivalent overseas qualification.

Setting โ€” Proven background in a high-volume cafe, brunch, or all-day dining kitchen.

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

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

Kitchen management โ€” Experience with menu development, portion control, stock rotation, and waste minimisation.

Communication โ€” Strong team communication skills and the ability to mentor junior staff.

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

Desirable โ€” Food Safety Supervisor certificate, or willingness to obtain.

Qualification & experience

Experience โ€” 1.5 to 3 years post-qualification experience as a Chef de Partie or comparable sectionโ€‘chef role.

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

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

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

Kitchen management โ€” Experience with menu development, portion control, stock rotation, and waste minimisation.

Communication โ€” Strong team communication skills and the ability to mentor junior staff.

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

#J-18808-Ljbffr

📌 Chef De Partie (City of Clarence)
🏢 N&S PRIVATE PROPRIETARY
📍 City of Clarence