Job Description

Job Description

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

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Rhyme St Cafe Eastlands is a up-to-date all-day cafe located within Eastlands Shopping Centre in Rosny Park, Tasmania, offering a diverse menu of freshly prepared breakfast and brunch dishes, light lunches, house‐made sweets, and specialty coffee. The cafe is committed to providing high‐quality food, excellent customer service, and a welcoming dining experience for both dine‐in and takeaway customers.

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About the Candidate

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- Formal qualification - Certificate III or IV in Commercial Cookery, or equivalent overseas qualification.
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- Environment - Proven background in a high‐volume cafe, brunch, or all‐day dining kitchen.
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- Food safety - Sound working knowledge of HACCP principles, allergen management, and safe food handling.
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- Section control - Ability to run a section independently through peak service without loss of quality.
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- Kitchen management - Experience with menu development, portion control, stock rotation, and waste minimisation.
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- Communication - Strong team communication skills and the ability to mentor junior staff.
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- Availability - Able to work a rotating roster including early mornings, weekends, and public holidays.
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- Desirable - Food Safety Supervisor certificate, or willingness to obtain.
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Qualification & experience

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- Experience - 1.5 to 3 years post‐qualification experience as a Chef de Partie or comparable section‐chef role.
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- Environment - Proven background in a high‐volume cafe, brunch, or all‐day dining kitchen.
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- Food safety - Sound working knowledge of HACCP principles, allergen management, and safe food handling.
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- Section control - Ability to run a section independently through peak service without loss of quality.
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- Kitchen management - Experience with menu development, portion control, stock rotation, and waste minimisation.
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- Communication - Strong team communication skills and the ability to mentor junior staff.
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- Availability - Able to work a rotating roster including early mornings, weekends, and public holidays.
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Work Environment

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