Head Cook

Sous Chef — Cabramatta, NSW

Company: Mygration Pty Ltd

Posted: 6 days ago

Overview

Location: Cabramatta, New South Wales

Employment Type: Full-Time

Reports to: Head Chef & Executive Chef

Salary range: $80,000 - $85,000

Job Closure date: 31/8/2025

Role snapshot

You will be second-in-command to the Head Chef, steering a brigade of 11-20 through every service while upholding international standards of precision, creativity and consistency. Expect to shape menus, mentor chefs at every level and safeguard margins without ever compromising the guest experience.

Responsibilities

• Run all sections during service, ensuring flawless execution and timing.
• Oversee ordering, stock rotation and wastage reduction.
• Maintain immaculate sanitation and safety records.
• Coach Chefs de Partie and juniors through structured feedback and live demos.
• Foster a resilient, collaborative culture that thrives during peak periods.
• Co-create seasonal tasting menus and à-la-carte dishes, integrating global trends and premium local produce.
• Refine plating and flavour profiles to reinforce the restaurant's reputation as a Sydney benchmark.

Core requirements

• 3+ years as Sous Chef or Senior Chef in high-level establishments.
• Command of classical and modern technique (sous-vide, fermentation, molecular gastronomy, advanced pastry, refined plating).
• Demonstrated cost control, inventory mastery and full HACCP compliance.
• Proven ability to inspire, train and retain high-performing teams in high-volume, high-pressure services.
• Formal culinary qualification (Cert III/IV Commercial Cookery or international equivalent).

Offer to suitable Candidate

• Competitive salary + performance incentives.
• Clear progression path to Executive Chef.
• Ongoing professional development, including stage opportunities abroad.
• Staff meals, dining discounts and industry-leading equipment.
• Sponsorship available for right candidate

To Apply

• Send CV, and a one-page cover letter addressing:
  • A complex dish you synchronised for a fine-dining service.
  • Your approach to mentoring a Chef de Partie.
  • The culinary philosophy that drives you.

Senior Sous Chef - Pastry Department

Posted 1 day ago

Job Description

Job Title: Senior Sous Chef – Pastry Department

Location: lexandria, NSW, 2015

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

Mygration are recruiting the following position for our client who is seeking an experienced Senior Sous Chef to lead their Pastry Department. This role supports the Head Pastry Chef in overseeing daily operations, maintaining high standards of quality, and mentoring the pastry team. The ideal candidate is a skilled, detail-oriented leader passionate about producing exceptional baked goods and fostering a positive, 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, providing clear guidance.
• Collaborate on new product development, testing, and innovation.
• Troubleshoot issues during shifts and optimize 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 organized work environment.

Organization Expectations

• Culture: Uphold the Bakery's values and foster a positive team environment.
• Lead by example; maintain hygiene and professionalism, with safety as a priority.
• Promote open communication and team development.

Quality & Safety

• Support food safety and quality KPIs.
• Ensure all products meet organizational standards and specifications.
• Maintain cleanliness and hygiene in all production areas.
• Follow HACCP and GMP protocols diligently.

Customer Relations

• Ensure high standards of customer service and product quality.
• Communicate effectively with internal teams and external customers.

Qualifications and 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 organizational skills and ability to work efficiently under pressure.
• Familiarity with safety and quality standards (HACCP, GMP, WQA) highly desirable.

To Apply

• To Apply, submit your resume and cover letter via

#J-18808-Ljbffr

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