Chef de Partie – Cà Phê Mai, Double Bay

Ca Phe Mai Pty Ltd; Sydney; Vor Ort; AUD 65.000 - 85.000; Vollzeit

Zusammenfassung

Ca Phê Mai in Double Bay is a contemporary Vietnamese cafe by day and a casual wine bar by night, with a morning rush centred on specialty coffee and bánh mì. You will run a dedicated section under the Head Chef, delivering high-quality breakfast/brunch while maintaining cleanliness and consistency.

The role starts with 8:30am shifts Tue–Fri and includes one weekend day at 7am, offering growth opportunities within a growing company and a tight, well-resourced kitchen.

Qualifikationen

• Experience as a CDP or strong Demi CDP in a quality kitchen.
• Reliable and switched on early — 7am weekend setup.
• Keeps a clean section and a clean pass.
• Able to bring pace and calm under a fast breakfast rush.
• Interest in Vietnamese food helps; good hands and good habits matter more.

Aufgaben

• Keep pace and consistency through the morning rush.
• Maintain food safety and cleaning standards on your section, every day.
• Hand over cleanly into the lunch/dinner team.

Kenntnisse

CDP experience

Demi CDP

Reliability

Punctuality

Jobbeschreibung

This is a section chef's job with real ownership. You'll set up and run breakfast/brunch or dinner service under the Head Chef and Sous Chef.

Key responsibilities

Keep pace and consistency through the morning rush

Maintain food safety and cleaning standards on your section, every day

Hand over cleanly into the lunch/dinner team

About you

You've worked a CDP or strong Demi CDP section in a quality kitchen

You're reliable and switched on early — especially for that 7am weekend set-up

You keep a clean section and a cleaner pass

You bring pace and calm under a fast breakfast rush

An interest in Vietnamese food helps; good hands and good habits matter more

About us

Cà Phê Mai is a contemporary Vietnamese cafe by day and a casual wine bar by night, on Kiaora Lane in Double Bay. Mornings run on specialty coffee and bánh mì — a phở gà built on a forty-year family recipe, chicken stock simmered fresh every single day. Evenings turn the room over to small plates and a serious natural-leaning wine list, but the morning service is where a big chunk of the reputation gets made, one bowl at a time.

A predictable roster — Tuesday to Friday 8:30am starts, one weekend day at 7am

A tight, well-resourced strong kitchen with a Head Chef and Sous Chef who'll actually teach you something

Growth opportunity within a growing company