Junior Sous Chef

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 Responsibility

• 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.
• Ensure 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

• 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: 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 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.
• Certificate: Food Safety Supervisor Certificate + Cert IV Commercial Cookery (or equivalent).
• Obsessive consistency (e.g., identical sear on multiple items).
• Mastery of temperature control (sous-vide, resting, carryover heat).
• Calm under fire during long-hour ticket surges.

To Apply

• Submit 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 – 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's iconic fire-driven kitchens, our client seeks 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.
• Oversee proteins, seafood, fuel and dry goods; audit aging room stock.
• Slash waste via trim utilisation and portion accuracy.
• Enforce HACCP—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.
• Synchronize 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.
• Maintain 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 Required

• Minimum 2 years as Demi Chef de Partie/CDP in a hatted grill/fine-dining kitchen.
• 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)

To Apply

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

Chef de Partie – Butchery 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's iconic fire-driven kitchens, our client seeks a skilled, disciplined and passionate Chef de Partie to lead the Butchery Section. 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.

Tasks & Duties

• 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
• 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

Desired

• Experience with heritage breeds (e.g., Wagyu, poultry etc.)
• Kowledge 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 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 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.

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 menu 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.
• Run skills sessions to raise section standards.
• Delegate tasks for smooth service flow.
• Manage pastry inventory, ensuring stock levels and minimising waste.
• Log stock rotation and waste data.
• 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.
• Proven pastry, confectionery, plating skills.
• Modern techniques, seasonal produce knowledge.
• Certificate III/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 with the ability 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 cover letter detailing achievements and passion for fine dining pastry role
• Sponsorship available for right candidate

Pastry – Senior roles and Other Opportunities

Location: Cabramatta, NSW

Company: Mygration Pty Ltd

Note: This description includes multiple fine-dining pastry and culinary leadership roles. For specifics on each role (Senior Sous Chef – Pastry Department, etc.), please refer to the individual postings above. If you are interested in any of these opportunities, apply with a tailored CV and a cover letter addressing the role and your pastry leadership experience.

Sous Chef

Location: Cabramatta, NSW

Full-Time: Immediate start

Reports to: Head Chef & Executive Chef

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

Job Closure date: 31/8/2025

Position Overview: Mygration is engaged by one of Sydney's most celebrated culinary ambassadors to appoint a Sous Chef for their flagship fine-dining restaurant.

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.

Tasks & 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 Chef de Parties 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.
• Saff 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.
• Sponsorship available for right candidate

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