Chef de Partie/Sous Chef - Basic Up $4500, 5 days, Western Cuisine

Your tasks

Chef de Partie (CDP)

• Manage an assigned kitchen section, such as grill, meat, or hot kitchen.
• Prepare and cook dishes according to recipes and standards.
• Ensure food quality, portion size, and presentation.
• Check ingredient freshness, stock levels, and reduce food waste.
• Keep the kitchen clean and follow food safety and hygiene rules.
• Guide and supervise junior kitchen staff.

• Assist the Head Chef with daily kitchen operations and food preparation.
• Supervise kitchen staff and ensure smooth service during busy hours.
• Ensure steaks and other dishes are properly cooked and presented.
• Monitor food costs, stock levels, portion sizes, and food waste.
• Train staff to maintain food quality and service standards.
• Ensure the kitchen follows food safety and hygiene rules.
• Assist with menu planning, stock ordering, and staff scheduling.

Requirements

• Previous experience as a Chef de Partie, Sous Chef or similar role is preferred.
• Experience from steakhouse/Western Cuisine will be an advantage but not necessary.
• Able to work Overtime (OT) or Rotating Shift when required.

What we offer

Summary Benefits

• Basic up to $4500
• 5 days work
• Career development opportunity