Chef De Partie

9 hours ago

Sydney, New South Wales, Australia Buscojobs Full time
Overview

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

Inspired by Sydney's iconic fire-driven kitchens, our client seeks a meticulous, technically brilliant Chef de Partie (Butchery) to lead their Commis Butcher and oversee all fabrication of premium proteins. You will master dry-aging, primal breakdown, and artisanal charcuterie while ensuring zero-waste practices in a Michelin-standard kitchen. Success demands surgical precision, cost discipline, and the ability to thrive in a refrigerated, high-stakes environment.

Core Role

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

Responsibilities
  • Break down beef, lamb, pork, game carcasses; dry age beef up to 45+ days
  • Scale, gut, fillet and portion whole fish
  • Produce terrines, pâtés, cured meats and stocks from trim
  • Train Commis in knife skills, yield optimisation, safety; target ≥85 % yield
  • Inspect every cut for consistency, marbling, freshness; reject sub-standard items
  • 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
Desirable
  • Experience with heritage breeds (e.g., Wagyu, poultry etc.)
  • Knowledge of sustainable sourcing
  • Excellent Charcuterie skills
To Apply
  • Send CV with references and cover letter detailing premium-protein experience and achievements
  • Sponsorship available for right candidat
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