ResponsibilitiesCooking & 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.BenefitsAbove-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.Reliable 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 & responsibilitiesCooking & 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.Qualifications and ExperienceFormal 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 & experienceExperience — 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.
#J-*****-Ljbffr

📌 Chef De Partie (Tasmania)
🏢 Important Business
📍 Tasmania