Chef De Partie

2 days ago

Marrickville NSW, Australia Where's Nick Full time $75,000 - $85,000 per year

Where's Nick is a small, independent restaurant and wine bar in Marrickville, known for its warm, welcoming atmosphere and produce-driven Mediterranean-style menu. Our kitchen focuses on simple, seasonal dishes prepared with care, highlighting quality ingredients and a strong connection to local suppliers. We regularly host five-course shared-style degustation dinners with paired wines, showcasing regional cuisine and local producers - events that celebrate the relationship between food, wine, and community.

We're seeking an experienced and passionate Chef de Partie to join our small, focused kitchen team. The successful candidate will prepare and cook a range of à la carte dishes, contribute to menu development for our seasonal offerings and degustation events, and help deliver the high standard of food presentation and flavour that Where's Nick is known for.

Key Responsibilities

  • Prepare, cook, and plate dishes to a consistently high standard.
  • Contribute to menu planning, including degustation and special event menus.
  • Maintain kitchen cleanliness and ensure compliance with food safety and hygiene standards.
  • Assist with daily prep, stock control, and smooth service during à la carte operations.
  • Support and mentor junior kitchen staff when required.
  • Work collaboratively with the Head Chef and broader team to deliver cohesive, memorable dining experiences.

The position requires advanced culinary and organisational skills appropriate for a senior Chef working in a Mediterranean-style, full-service restaurant.

Essential skills include:

  • Expertise in preparing, cooking, and presenting Mediterranean dishes using traditional and contemporary methods.
  • Strong understanding of flavour balance, olive oil and herb utilisation, and seasonal ingredient selection central to Mediterranean cuisine.
  • Ability to assist with menu design and execution for regional wine dinners and pairing events, demonstrating knowledge of food and wine harmony.
  • Thorough understanding of Australian food hygiene, safety, and allergen-management standards.
  • Leadership and training capability to supervise and mentor cooks and apprentices, maintaining efficiency and consistency across service.
  • Organisational and time-management skills to perform effectively during busy service periods.
  • Sound knowledge of stock rotation, portion control, and cost management to maintain profitability.

The position demands a creative, disciplined professional who can uphold the restaurant's culinary identity and deliver an exceptional dining experience consistent with modern Mediterranean standards.

Job Type: Full-time

Pay: $75,000.00 – $85,000.00 per year

Benefits:

  • Employee discount
  • Free food

Work Location: In person

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