Line Cooks Tuggerah

Chef de Partie – Entrée Section (Fine Dining) – Cabramatta, NSW

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.

Responsibilities

• Lead the Entr ee section - Craft and plate starters that define the dining experience, uphold exacting standards and inspire guests from the first bite.
• Prepare, cook and present entr es to exacting quality, flavour and presentation standards, strictly following recipes and specs.
• Collaborate on seasonal menu creation, refine existing dishes and introduce innovative entr es 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

• 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 military 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: Utilise trims for stocks; minimise loss through precise portioning.
• Collaborate with Senior Chefs: Refine dishes, contribute to seasonal menu development.

Qualifications & Skills

• 2-3+ 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).
• Classic and 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 (eg identical sear on 20 duck breasts).
• Mastery of temperature control (sous-vide, resting, carryover heat).
• Calm under fire during long hour ticket surges.

Offer

• Sponsorship available for right candidate

Chef de Partie – Grill 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: Inspired by Sydney patients iconic fire driven kitchens, our client is an award winning fine dining establishment where the Grill Section is the beating heart. They specialise in precision live fire cooking, showcasing ethically sourced dry aged beef and line captured seafood. Our Client is seeking a skilled, disciplined and passionate Chef de Partie to command their high stakes Grill Section. This role demands deep technical expertise, leadership under pressure and an obsessive commitment to consistency.

Core Role

Plan mise en place, manage proteins, master fire, lead service and train the brigade to deliver flawless dishes on time.

Key Duties & Responsibilities

• Direct Commis in prep, service and deep cleans.
• Plan butchery, marinades, garnishes and sauces; hit volume and yield targets.
• Order proteins, seafood, fuel and dry goods; audit aging room stock.
• Slash waste via trim utilisation and portion accuracy.
• Enforce HACCP process temperature logs, labelling, weekly audits.
• Dry age oversight: monitor humidity, temp and pellicle trims.
• Control grill zones, fuel and ash; coach safe flare up handling.
• Grill flagship proteins to probe verified doneness and perfect crust; adjust for carryover heat on the fly.
• Sync with pass to prioritise tickets and keep flow smooth.
• Inspect every grilled element; reject anything sub par.
• Present plates with intact sear marks, exact sauce placement and pristine garnish.
• Maintain speed under fire without quality drop.
• Coach butchery, fire craft and grill technique; run weekly knife and temp drills.
• Instil resilience and pursuit of excellence.
• Deep clean grills, exhaust and grill equipment.
• Enforce flame, blade and lifting safety; report faults fast and implement fixes.

Qualifications & Skills

• Minimum 2 years as Demi Chef de Partie or CDP in a hat kitchen or fine dining grill.
• Physical resilience; calm under pressure; obsessive attention to detail and cost discipline.
• Expert in dry aged beef butchery, seafood fabrication, and live fire management.
• Fluent in grill temperature profiling, resting principles and carryover cooking.
• Proven ability to lead a section during several services while maintaining calm.
• Thrives in high temperature environments for long hour shifts.
• Precision in mise en place planning, ordering, and stock rotation.
• Certificate IV in Commercial Cookery (or equivalent).

Apply

• Send CV with references and a cover letter detailing grill specific achievements and leadership.
• Sponsorship available for right candidate.

Chef de Partie – Butchery (Commis Butcher)

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: Inspired by Sydney style fine dining, the client seeks a skilled Chef de Partie to lead the butchery section, supervise one Commis Butcher, and deliver flawless, zero waste protein fabrication. This role requires surgical precision, cost discipline and the ability to work in a refrigerated environment.

Core Role

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

Tasks & Duties

• Break down beef, lamb, pork, and game carcasses; dry age beef up to 45+ days.
• Slice, gut, fillet and portion whole fish.
• Produce terrines, pates, 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 and Mains chefs on cut availability, ageing profiles and special requests.
• Convert all trim to stocks, sausages and staff meals.

Qualifications & Skills

• 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.

Desired

• Experience with heritage breeds (for example Wagyu, poultry).
• Knowledge of sustainable sourcing.
• Excellent charcuterie skills.

To Apply

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

Chef de Partie – Pastry 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: You will lead the pastry team in creating exquisite desserts, pastries and confections that meet high standards of quality, presentation and innovation. Oversee the entire pastry operation from menu development to supervising junior staff and ensuring the dessert offerings align with the restaurants culinary vision.

Core Role

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

Key Duties & Responsibilities

• Design and refine seasonal pastry menu with modern techniques.
• Create dessert concepts matching the restaurant vision.
• Prepare mille feuille, tart, creme brulee, deconstructed pavlova; produce puff pastry, tart shells, creams and sugar decorations to spec.
• Uphold flawless tempering, baking and finishing.
• Ensure every plate meets taste, texture and look standards.
• Coach juniors in plating and garnishing; mentor team on technique, safety and hygiene.
• Run skills sessions to raise section standards.
• Delegate tasks for smooth service flow.
• Manage pastry inventory and stock levels; minimise waste.
• Log stock rotation and waste data.
• Enforce HACCP, cleaning and safe handling.
• Keep pastry area spotless and organised.
• Coordinate with Head Chef and FOH for seamless service.

Qualifications & Skills

• 2+ years as Pastry CDP in fine dining.
• Proven pastry, confectionery, plating skills.
• Modern techniques, seasonal produce knowledge.
• Certificate III or IV Commercial Cookery.
• Organised leader and calm under pressure.
• Passion for pastry and creativity in dessert presentation.
• Attention to detail and high standards of quality.
• Leadership qualities to inspire and mentor junior team members.
• Strong work ethic, reliability and professionalism.
• Willingness to learn and adapt to new techniques and trends.

To Apply

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

Chef de Partie – Pastry Chef (Butchery style note from artisan bakery)

Location: Alexandria, NSW 2015

Full-Time: Immediate start

Reports to: Sous & Head Chef

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

Job Closure date: 30 days

Position Overview: Our client is a celebrated artisan bakery known for pastries, desserts and viennoiserie using time-honoured techniques. We are seeking a skilled and creative Pastry Chef (Chef de Partie) to lead a section of pastry production, ensuring precision, consistency and artistry in every item. The ideal candidate will have refined palate, strong technical skills and passion for elevating classic pastries with a modern touch.

Core Role

You will lead the pastry section, supervise commis and deliver flawless desserts with zero waste in a Michelin standard kitchen.

Key Duties & Responsibilities

• Prepare, shape and bake high quality doughs, tarts, croissants and other viennoiserie with meticulous attention to detail.
• Craft delicate desserts, entremets and plated pastries, ensuring flawless execution in texture, flavour and presentation.
• Develop and refine recipes with the Head Pastry Chef, incorporating seasonal ingredients and creative techniques.
• Monitor baking processes, adjusting temperatures and timings for perfect colour and structure.
• Apply advanced finishing techniques, including glazing, piping, chocolate work and sugar decorations.
• Assemble multi component desserts with precision; maintain garnishing and plating standards.
• Oversee designated pastry section, delegate tasks to commis and ensure efficient workflow.
• Maintain strict food safety and hygiene standards; proper storage and workstation cleanliness.
• Manage inventory of pastry ingredients; minimise waste and ensure stock levels.
• Train and mentor junior pastry team members; foster skill development and consistency.

Skills & Requirements

• Proven 1-2 years as Pastry Chef CDP or equivalent in bakery or patisserie.
• Certificate III or above in patisserie or culinary arts.
• Expertise in doughs, French pastry techniques and dessert assembly.
• Strong artistic ability with attention to decoration and presentation.
• Ability to work under pressure in a fast paced environment with precision.
• Knowledge of food safety standards (HACCP, sanitation) and best practices.
• Flexibility to work early mornings, weekends and holidays as required.

Note: We are acting as the recruitment agent on behalf of our client. The employer's identity will be disclosed upon application.

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