Barista - Contemporary Vietnamese Cafe and Wine Bar, Double Bay

Ca Phe Mai Pty Ltd; Sydney; On-site; AUD 48,000 - 55,000; Part time

Benefits offered by this job

Staff meals

Tips share

Training on Single O & wine/cocktail

Job summary

Cà Phê Mai in Double Bay is a daytime Vietnamese coffee cafe and a wine bar by night. We are seeking an experienced barista to own the machine, serve at the takeaway window, and then pour for the floor during lunch. You will dial in, maintain calibration, and keep the pastry display inviting.

We offer training on Single O, occasional wine/cocktail training, and shift shares. Expect daytime hours, weekends, and a supportive team in a casual, busy setting.

Qualifications

• Two+ years on a busy specialty espresso machine.
• Able to dial in and adjust through the day as beans and weather move.
• Interested in rest of the drinks list; wine and cocktail training available.
• Available for early starts, including weekends.

Responsibilities

• Open the coffee window solo until the room opens.
• Pour for takeaway and the floor through lunch service.
• Dial in grinders at start of the day.
• Build Cà Phê Muối and the rest of the list to spec.
• Set up and merchandise the pastry display.
• Keep the bar and equipment clean, calibrated and stocked.
• Look after regulars and Forum residents.

Skills

Espresso mastery

Calm under pressure

Customer service

Attention to detail

Education

NSW RSA certificate

Job description

Barista - Contemporary Vietnamese Cafe and Wine Bar, Double Bay

Cà Phê Mai is a contemporary Vietnamese cafe by day and natural wine bar by night, on Kiaora Lane in Double Bay. We opened in June. In October the Sydney Morning Herald Good Food Guide named us a finalist for New Restaurant of the Year, and listed us in both the 100 Essential Restaurants and the 10 Essential Cafes for 2027. The coffee is a big part of why. We would like you to help us keep earning it.

Hours

Takeaway coffee and pastries: 7am to 2.30pm, seven days
Monday: takeaway coffee only
Tuesday to Saturday: 11am to 10pm
Sunday: 11am to 3pm

The coffee

We pour Single O, Reservoir as the house blend with a rotating single origin on the second grinder. The core list is a proper espresso build: flat white, piccolo, macchiato, long black, iced latte, cold brew. The signature serve is Cà Phê Muối, our salted coffee, and it is the drink people come back for. Tenacious pastries land every morning. The window opens at 7am and the people who work in the building and the Forum residents upstairs are through it before most of Double Bay is awake.

About the role

You work alongside our Head Barista and you own the machine when he is not on it. Mornings are the takeaway window: fast, consistent, regulars by name. From 11am the room opens and you are pouring for the floor as well, so you need to hold your standard when the dockets stack up and lunch is in full flight. You dial in, you texture milk properly, you keep the bar clean and you notice when a shot is running off before anyone tells you. We care about the 7.15am regular as much as the full lunch service.

What you’ll do

Open the coffee window some mornings and run it solo until the room opens

Pour for takeaway and the floor through lunch service

Dial in the grinders at the start of the day and keep them there

Build Cà Phê Muối and the rest of the specialty list to spec

Set up and merchandise the pastry display

Keep the bar, the machine and the grinders clean, calibrated and stocked

Look after the regulars, Forum residents and the people who work in the building

Help on the floor between coffee rushes, taking orders and running drinks

Who we’re after

At least two years on a busy specialty machine. You can pour a flat white and a piccolo back to back and both look right

Comfortable dialling in and adjusting through the day as the beans and the weather move

Quick and calm when it is thirty deep at the window

Interested in the rest of the drinks list. Wine and cocktail training is available if you want it

Available for early starts, including weekends. Saturday and Sunday mornings are essential

Current NSW RSA is a bonus, not a must

What’s on offer

Casual, $35 to $40 an hour plus super depending on experience, under the Restaurant Industry Award. Saturday, Sunday and public holiday penalties on top

Share of tips, paid weekly

Around 20 to 30 hours a week, daytime only, rostered in Deputy with two weeks’ notice

Training on Single O with the roaster, and coffee, wine and cocktail training from the people who built each list

Staff meal on shift, coffee whenever you want it

Done by mid-afternoon every day. No nights

A room that has already been noticed, and owners who are on the floor with you