Senior Sous

Chef de Partie - Entrée Section

Location: Cabramatta, NSW

Full-Time: Immediate start

Reports to: Sous & Head Chef

Salary range: $76,600 - $80,000

Job Closure date: 31/8/2025

Position Overview: Mygration is engaged to source the following position for our client. Our client is seeking a highly skilled and passionate Chef de Partie to join their esteemed kitchen team, specializing in the Entrée section. As a key member of their culinary brigade, you will be responsible for preparing and delivering exquisite starters that set the tone for a memorable fine dining experience. The ideal candidate will possess a strong attention to detail, creative flair, and the ability to work efficiently in a fast-paced, upscale environment.

Core Responsibilities

• Lead the Entrée section - Craft and plate starters that define the dining experience, uphold exacting standards and inspire guests from the first bite.

Duties & Tasks

• Prepare, cook and present entrées to exacting quality, flavour and presentation standards, strictly following recipes and specs.
• Collaborate on seasonal menu creation, refine existing dishes and introduce innovative entrées aligned with culinary vision and market produce.
• Enforce consistency by taste, plating, hygiene and portion control on every plate served.
• Coordinate closely with all kitchen stations and front-of-house to guarantee smooth, timely service and an outstanding guest experience.
• Uphold rigorous food-safety, hygiene and sanitation standards; monitor ingredient levels, rotate stock and minimise waste through efficient resource use.
• Train, guide and motivate junior chefs, fostering skill growth, accountability and a positive, cohesive team culture.

Qualifications & Skills Required

• 1-3 years Chef de Partie experience in fine-dining or upmarket restaurants.
• Certificate III/IV in Commercial Cookery (or equivalent).
• Mastery of modern techniques, knife skills and refined plating; proven calm under pressure.
• Detail-driven, clean, organised, strong communicator and enthusiastic team player.

Offer

Competitive salary, award-winning venue, ongoing training, career progression, staff discounts and a supportive, dynamic team culture.

To Apply

• Send CV with references and cover letter detailing premium-protein experience and achievements
• Sponsorship available for right candidate

Chef de Partie - Mains Section

Location: Cabramatta, NSW

Full-Time: Immediate start

Reports to: Sous & Head Chef

Salary range: $76,600 - $80,000

Job Closure date: 31/8/2025

Position Overview: As the Chef de Partie in the Mains Section, your role involves guaranteeing every component (protein, sauce, starch, vegetable) is cooked, seasoned, and plated to perfection. You will mentor a Commis Chef, orchestrate high-stakes service, and ensure every dish leaving your station reflects Michelin-standard execution. Success demands mastery of proteins, sauces, timing, and the ability to thrive under relentless pressure.

Key Duties & Responsibilities

• Train and supervise the Commis Chef (Mains) in butchery, sauce work, timing, and plating.
• Delegate tasks with precision and foster urgency, discipline, and excellence during cover services.
• Oversee all mains protein prep: butchery (portioning beef, deboning quail, filleting fish), brining, sous-vide, and marinating.
• Command sauce stations: Demi-glace reductions, emulsions, jus and contemporary foams.
• Execute precision cooking: Searing, roasting, braising, and poaching to exact core temperatures.
• Verify mise en place: Stocks, garnishes, vegetable preps, and starches meet specs.
• Direct high-volume service: Synchronize protein/veg/starch cook times for several simultaneous orders.
• Plate final dishes: Inspect temperature, seasoning, sauce viscosity, and visual balance before pass.
• Resolve issues instantly: Adjust for overcooks, delays, or special requests without compromising standards.
• Maintain immaculate workspace: Enforce "clean as you go" with strict allergen protocols.
• Manage waste: Utilize trims for stocks; minimize loss through precise portioning.
• Collaborate with Senior Chefs: Refine dishes, contribute to seasonal menu development.

Qualifications & Skills Required

• At least 2 to 3+ years in fine dining mains/hot sections (fine dining establishments).
• Proven ability to lead junior chefs in high-pressure services.
• Expert protein handling (fish, poultry, game, red meat).
• Classical & contemporary sauce techniques.
• Precision timing for complex dish assembly.
• Physical Resilience: Endure long shifts lifting heavy pots, standing on hot passes.
• Certifications: Food Safety Supervisor Certificate + Cert IV Commercial Cookery (or equivalent).
• Obsessive consistency (e.g., identical sear on 20 duck breasts).
• Mastery of temperature control (sous-vide, resting, carryover heat).
• Calm under fire during long hour ticket surges.

To Apply

• Sumbit your CV and a mains-focused cover letter addressing your experience synchronizing complex dishes in fine dining. We would love to hear more about how you mentor Commis chefs in protein/sauce precision and why culinary philosophy inspires you.
• Sponsorship available for right candidate

Chef de Partie - Butchery

Location: Cabramatta, NSW

Full-Time: Immediate start

Reports to: Head Chef & Executive Chef

Salary range: $76,600 - $80,000

Job Closure date: 31/8/2025

Position Overview: Inspired by Sydney's iconic fire-driven kitchens, our client seeks a skilled Chef de Partie to lead their Butchery section, supervise one Commis Butcher, and deliver flawless, zero-waste protein fabrication.

Core Role

Lead the butchery section, supervise one Commis Butcher, and deliver flawless, zero-waste protein fabrication.

Tasks & Duties

• Break down beef, lamb, pork, game carcasses; dry age beef up to 45+ days
• Sell, gut, fillet and portion whole fish
• Produce terrines, pâtés, cured meats and stocks from trim
• Manage butchery inventory, forecast needs, liaise with premium suppliers
• Maintain bandsaws, mincers, vacuum-sealers; sharpen knives daily
• Uphold HACCP, temperature logs, allergen controls in refrigerated spaces
• Advise Grill/Mains chefs on cut availability, ageing profiles, special requests
• Convert all trim to stocks, sausages, staff meals

Required

• 2-3+ years fine-dining butchery: whole-animal, dry-ageing, seafood fabrication
• Surgical knife skills and portioning accuracy
• Proven ageing/curing knowledge (pH, humidity, mould control)
• Food Safety Supervisor Certificate + Cert III/IV Meat Processing (or equivalent)
• Physical resilience; calm under pressure; obsessive attention to detail and cost discipline

To Apply

• Send CV with references and cover letter detailing premium-protein experience and achievements
• Sponsorship available for right candidate

Pastry CDP - Pastry Department

Location: Alexandria, NSW 2015

Salary range: Noted on listing; typically around market rates

Position Overview: This role leads the pastry team in creating exquisite desserts, pastries, and viennoiserie to high standards of quality and presentation. You will oversee the entire pastry operation, from menu development and recipe execution to supervising junior staff and ensuring desserts reflect culinary excellence.

Core Role

Your role is integral to delivering a memorable dining experience through beautifully crafted and thoughtfully plated desserts that complement seasonal menu offerings.

Key Duties & Responsibilities

• Design and refine seasonal pastry menus with modern techniques.
• Create dessert concepts matching the restaurant's vision.
• Prepare mille-feuille, tart, crème brûlée, deconstructed pavlova; produce puff pastry, tart shells, creams, sugar décor to spec.
• Uphold flawless tempering, baking, finishing.
• Ensure every plate meets taste, texture, and look standards.
• Coach juniors in plating and garnishing; mentor team on technique, safety, hygiene.
• Delegate tasks for smooth service flow; oversee pastry inventory and stock rotation.
• Minimise waste and maximise yield; enforce HACCP, cleaning, safe handling.
• Keep pastry area spotless and organised; coordinate with Head Chef and FOH for seamless service.

Qualifications & Skills Required

• 2+ years as Pastry CDP in fine dining.
• Passion for pastry with strong confectionery and decoration skills.
• Modern techniques and seasonal produce knowledge.
• Certificate III or IV in Commercial Cookery.
• Organised leader and calm under pressure; ability to mentor juniors.

To Apply

• Send CV with references and cover letter detailing achievements and passion for fine dining pastry role
• Sponsorship available for right candidate

Senior Sous Chef – Pastry Department

Location: Alexandria, NSW 2015

Salary range: $110,000 - $115,000 plus Superannuation

Position Overview: Mygration are recruiting for an experienced Senior Sous Chef to lead the Pastry Department, supporting the Head Pastry Chef in daily operations, maintaining high standards of quality, mentoring the pastry team, and upholding a safety-conscious environment.

Responsibilities

• Assist the Head Pastry Chef in managing daily pastry production and team leadership.
• Plan, produce, and oversee pastry goods to meet quality and consistency standards.
• Support wholesale and retail orders, ensuring deadlines are met.
• Mentor and develop junior staff and trainees; provide clear guidance.
• Collaborate on new product development, testing, and innovation.
• Troubleshoot issues during shifts and optimise workflow.
• Monitor equipment temperatures and manage stock rotation.
• Ensure compliance with HACCP, GMP, and WQA standards.
• Support rostering and shift coverage to ensure smooth operations.
• Maintain a safe, hygienic, and organised work environment.

Qualifications & Skills Required

• Extensive experience in pastry production, with leadership or senior roles preferred.
• Strong technical knowledge of pastry techniques and bakery equipment.
• Proven ability to lead, mentor, and motivate a team.
• Excellent organisational skills and ability to work efficiently under pressure.
• Familiarity with safety and quality standards (HACCP, GMP, WQA) highly desirable.

Apply

• Submit your resume and cover letter via
• Sponsorship available for right candidate

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