Chef De Cuisine

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Cabramatta, New South Wales Mygration Pty Ltd

Posted 3 days ago

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Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>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 ;
Core Responsibility
Lead the Entrée section - Craft and plate starters that define the dining experience, uphold exacting standards and inspire guests from the first ;
Duties & Tasks

• Pre are, cook and present entrées to exacting quality, flavour and presentation standards, strictly following recipes and specs.
• Co laborate on seasonal menu creation, refine existing dishes and introduce innovative entrées aligned with culinary vision and market produce.
• En orce consistency by taste, plating, hygiene and portion control on every plate served.< r>
• C ordinate closely with all kitchen stations and front-of-house to guarantee smooth, timely service and an outstanding guest experience.< r>
• U hold rigorous food-safety, hygiene and sanitation standards; monitor ingredient levels, rotate stock and minimise waste through efficient resource use.< r>
• T ain, guide and motivate junior chefs, fostering skill growth, accountability and a positive, cohesive team culture.< r>
Qualifications & Skills Required

• 1 3 years Chef de Partie experience in fine-dining or upmarket restaurants.< r>
• C rtificate III/IV in Commercial Cookery (or equivalent).< r>
• M stery of modern techniques, knife skills and refined plating; proven calm under pressure.< r>
• D tail-driven, clean, organised, strong communicator and enthusiastic team player.< r>Offer
Competitive salary, award-winning venue, ongoing training, career progression, staff discounts and a supportive, dynamic team culture.

To Apply

• S nd CV with references and cover letter detailing premium-protein experience and achievements< r>
• S onsorship available for right candidate

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0

Cabramatta, New South Wales Mygration Pty Ltd

Posted 3 days ago

Job Viewed

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Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>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
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

• T ain and supervise the Commis Chef (Mains) in butchery, sauce work, timing, and plating.< r>
• D legate tasks with military precision and foster urgency, discipline, and excellence during cover services.< r>
• O ersee all mains protein prep: Butchery (portioning beef, deboning quail, filleting fish), brining, sous-vide, and marinating.< r>
• C mmand sauce stations: Demi-glace reductions, emulsions, jus and contemporary foams.< r>
• E ecute precision cooking: Searing, roasting, braising, and poaching to exact core temperatures.< r>
• V rify mise en place: Stocks, garnishes, vegetable preps, and starches (e.g., pomme purée, risotto) meet specs.
• Di ect high-volume service: Synchronize protein/veg/starch cook times for several simultaneous orders.< r>
• P ate final dishes: Inspect temperature, seasoning, sauce viscosity, and visual balance before pass.< r>
• R solve issues instantly: Adjust for overcooks, delays, or special requests without compromising standards.< r>
• M intain immaculate workspace: Enforce "clean as you go" with strict allergen protocols.< r>
• M nage waste: Utilize trims for stocks; minimize loss through precise portioning.< r>
• C llaborate with Senior Chefs: Refine dishes, contribute to seasonal menu development.< r>
Qualifications & Skills Required

• A least 2 to 3+ years in fine dining mains/hot sections (fine dining establishments).< r>
• P oven ability to lead junior chefs in high-pressure services.< r>
• E pert protein handling (fish, poultry, game, red meat).< r>
• C assical & contemporary sauce techniques.< r>
• P ecision timing for complex dish assembly.< r>
• P ysical Resilience: Endure long shifts lifting heavy pots, standing on hot passes.< r>
• C rtifications: Food Safety Supervisor Certificate + Cert IV Commercial Cookery (or equivalent).< r>
• O sessive consistency (e.g., identical sear on 20 duck breasts).< r>
• M stery of temperature control (sous-vide, resting, carryover heat).< r>
• C lm under fire during long hour ticket surges.< r>
To Apply

• S bmit 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.< r>
• S onsorship available for right candidate

This advertiser has chosen not to accept applicants from your region.

1

Cabramatta, New South Wales Mygration Pty Ltd

Posted 3 days ago

Job Viewed

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Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>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 is an award-aspiring fine dining establishment where the Grill Section is the beating heart. They specialize in precision live-fire cooking, showcasing ethically sourced dry-aged beef, line-caught seafood, and seasonal produce. 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.< r>
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

• Dir ct Commis in prep, service and deep cleans.< r>
• P an butchery, marinades, garnishes and sauces; hit volume and yield targets.< r>
• O der proteins, seafood, fuel and dry goods; audit aging room stock.< r>
• S ash waste via trim utilisation and portion accuracy.< r>
• E force HACCP—temperature logs, labelling, weekly audits.

• Dry-a e oversight: monitor humidity, temp and pellicle trims.

• C ntrol grill zones, fuel and ash; coach safe flare-up handling.< r>
• G ill flagship proteins to probe-verified doneness and perfect crust; adjust for carryover heat on the fly.< r>
• S nc with pass to prioritise tickets and keep flow smooth.< r>
• I spect every grilled element; reject anything sub-par.< r>
• P esent plates with intact sear marks, exact sauce placement and pristine garnish.< r>
• M intain speed under fire without quality drop.< r>
• C ach butchery, fire craft and grill technique; run weekly knife and temp drills.< r>
• I stil resilience and pursuit of excellence.< r>
• D ep-clean grills, exhaust and grill equipment.< r>
• E force flame, blade and lifting safety; report faults fast and implement fixes.< r>
Qualifications & Skills Required

• M nimum 2 years as Demi Chef de Partie/CDP in a hatted grill/fine-dining kitchen.< r>
• P ysical resilience; calm under pressure; obsessive attention to detail and cost discipline< r>
• E pert in dry-aged beef butchery, seafood fabrication, and live-fire management.< r>
• F uent in grill temperature profiling, resting principles, and carryover cooking.< r>
• P oven ability to lead a section during several services while maintaining calm.< r>
• T rives in high temperature environments for long-hour shifts.< r>
• P ecision in mise en place planning, ordering, and stock rotation.< r>
• C rtificate IV in Commercial Cookery (or equivalent)< r>
Apply

• S nd CV with references and cover letter detailing grill-specific achievements experience and achievements< r>
• S onsorship available for right candidate

This advertiser has chosen not to accept applicants from your region.

2

Cabramatta, New South Wales Mygration Pty Ltd

Posted 5 days ago

Job Viewed

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Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>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.< r>
Core Role
You will lead the butchery section, supervise one Commis Butcher, and deliver flawless, zero-waste protein fabrication.

Tasks & Duties

• Bre k down beef, lamb, pork, game carcasses; dry age beef up to 45+ days< r>
• S ale, gut, fillet and portion whole fish< r>
• P oduce terrines, pâtés, cured meats and stocks from trim

• M nage butchery inventory, forecast needs, liaise with premium suppliers< r>
• M intain bandsaws, mincers, vacuum-sealers; sharpen knives daily< r>
• U hold HACCP, temperature logs, allergen controls in refrigerated spaces< r>
• A vise Grill/Mains chefs on cut availability, ageing profiles, special requests< r>
• C nvert all trim to stocks, sausages, staff meals< r>
Required

• 2 3+ years fine-dining butchery: whole-animal, dry-ageing, seafood fabrication< r>
• S rgical knife skills and portioning accuracy< r>
• P oven ageing/curing knowledge (pH, humidity, mould control)< r>
• F od Safety Supervisor Certificate + Cert III/IV Meat Processing (or equivalent)< r>
• P ysical resilience; calm under pressure; obsessive attention to detail and cost discipline< r>
Desired

• E perience with heritage breeds (e.g., Wagyu, poultry etc.)< r>
• K owledge of sustainable sourcing< r>
• E cellent Charcuterie skills< r>
To Apply

• S nd CV with references and cover letter detailing premium-protein experience and achievements< r>
• S onsorship available for right candidat

This advertiser has chosen not to accept applicants from your region.

3

Cabramatta, New South Wales Mygration Pty Ltd

Posted 5 days ago

Job Viewed

Tap Again To Close

Job Description

Location: abramatta, NSW
Full-Time: Immediate startbr>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
As the Chef de Partie in the Pastry Section, you will be responsible for leading the pastry team in creating exquisite desserts, pastries, and confections that meet the highest standards of quality, presentation, and innovation. You will oversee the entire pastry operation, from menu development and recipe execution to supervising junior staff, ensuring that every dessert served reflects the restaurant's commitment to culinary excellence.< r>
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

• Des gn and refine seasonal pastry menu with modern techniques.< r>
• C eate dessert concepts matching the restaurant's vision.

• P epare mille-feuille, tart, crème brûlée, deconstructed pavlova.
Prod ce puff pastry, tart shells, creams, sugar décor to ;
• Up old flawless tempering, baking, finishing.< r>
• E sure every plate meets taste, texture, and look standards.< r>
• C ach juniors in plating and garnishing.< r>
• M ntor team on technique, safety, hygiene.< r>
• R n skills sessions to raise section standards.< r>
• D legate tasks for smooth service flow.< r>
• T ack pastry inventory, reorder as needed.< r>
• M nimise waste, maximise yield.< r>
• L g stock rotation and waste data.< r>
• E force HACCP, cleaning, safe handling.< r>
• K ep pastry area spotless and organised.< r>
• C ordinate with Head Chef and FOH for seamless service.< r>
Qualifications & Skills Required

• 2 + years as Pastry CDP in fine dining.< r>
• P oven pastry, confectionery, plating skills.< r>
• M dern techniques, seasonal produce knowledge.< r>
• C rt III/IV Commercial Cookery.< r>
• O ganised leader and calm under pressure< r>
• P ssion for pastry and creativity in dessert presentation.< r>
• A tention to detail and high standards of quality.< r>
• L adership qualities with the ability to inspire and mentor junior team members.< r>
• S rong work ethic, reliability, and professionalism.< r>
• W llingness to learn and adapt to new techniques and trends.< r>
To Apply

• S nd CV with references and cover letter detailing your achievements and passion for fine dining pastry role< r>
• S onsorship available for right candidate

This advertiser has chosen not to accept applicants from your region.

4

Posted 13 days ago

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Job Description

Location: lexandria, NSW, 2015
Full-Time: Immediate startbr>Reports to: Sous Chef/Head Chef
Job Title: Pastry Chef (Chef De Partie)
Salary range: $76,600 - $80,000
Job Closure date: 30 days

About This Role:
Our client is a celebrated artisan bakery known for its dedication to crafting exquisite pastries, desserts, and viennoiserie using time-honoured techniques and premium ingredients. With a focus on innovation while respecting tradition, their pastry department creates visually stunning and delicious treats that delight customers daily.
We are seeking a skilled and creative Pastry Chef (Chef de Partie) to join their talented team. In this role, you will lead a section of pastry production, ensuring precision, consistency, and artistry in every item. The ideal candidate will have a refined palate, strong technical skills, and a passion for elevating classic pastries with a modern touch.

Key Duties & Responsibilities:

Pastry Production & Innovation:

• Prepare, shape, and bake high-quality doughs, tarts, croissants and other viennoiserie with meticulous attention to detail.< r>
• Craft delicate desserts, entremets, and plated pastries, ensuring flawless execution in texture, flavour, and presentation.< r>
• Develop and refine recipes in collaboration with the Head Pastry Chef, incorporating seasonal ingredients and creative techniques.< r>
• Monitor baking processes, adjusting temperatures and timing to achieve perfect colour, structure, and consistency.< r>Decoration & Finishing:

• Apply advanced finishing techniques, including glazing, piping, chocolate work, and sugar decorations, to enhance visual appeal.< r>
• Assemble multi-component desserts with precision, ensuring uniformity and aesthetic excellence.< r>
• Maintain high standards for garnishing and plating, ensuring each pastry meets the bakery's premium quality expectations.

• Oversee a designated pastry section, delegating tasks to commis chefs and ensuring efficient workflow.< r>
• Maintain strict adherence to food safety and hygiene standards, including proper storage, labelling, and workstation cleanliness.< r>
• Manage inventory of pastry ingredients, ensuring proper stock levels and minimizing waste.< r>
• Train and mentor junior pastry team members, fostering skill development and consistency.< r>
Skills & Requirements:

• Proven 1-2 years of Full-time experience as a Pastry Chef (CDP or equivalent) in a bakery, patisserie, or restaurant.< r>
• Qualification Certificate III or above.< r>
• Expertise in doughs, French pastry techniques, and dessert assembly.< r>
• Strong artistic ability with a keen eye for detail in decoration and presentation.< r>
• Ability to work under pressure in a fast-paced environment while maintaining precision.< r>
• Knowledge of food safety standards (HACCP, sanitation) and best practices.< r>
• Flexibility to work early mornings, weekends, and holidays as required.< r>
If you are a passionate pastry professional with a dedication to craftsmanship and creativity, we invite you to apply. Join a team that takes pride in delivering exceptional, handcrafted pastries to an appreciative community.

Please note: We are acting as the recruitment agent on behalf of our client, and the employer's identity will be disclosed upon application.

This advertiser has chosen not to accept applicants from your region.

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