Chef De Partie

4 days ago

Cabramatta, Australia Mygration Pty Ltd Full time

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
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 (e.g., pomme purée, risotto) 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: Utilize trims for stocks; minimize 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.
• Certifications: Food Safety Supervisor Certificate + Cert IV Commercial Cookery (or equivalent).
• Obsessive consistency (e.g., identical sear on 20 duck breasts).
• 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

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