Chef all levels

About Us

La Boucherie, nestled in the heart of Baulkham Hills, is a French dining house where tradition meets modern elegance. Established with a passion for authentic French cuisine, our restaurant has become a local favourite for those who appreciate fine flavours, intimate ambience, and timeless hospitality.

Under new management of La Grande Boucherie Pty Ltd, La Boucherie Venue is entering an exciting new chapter. We remain true to our French roots — serving classics prepared with precision — while reimagining presentation, service, and guest experience to meet the highest standards of modern dining. Every dish is crafted not only for flavour but also for artistry, with an emphasis on luxury plating and visual excellence.

This is the beginning of a new era for La Boucherie, where we blend classic French charm with a modern dining vision. We welcome you to experience it with us.

Note: Only Australia Work Visa Holders can apply - Unfortunately we can't sponsor any Work Visa for Foreign candidates.

For all Positions, What we Offer:

• Competitive Pay with 14% super for a highly exceptional well experienced French Chefs.
• Free Staff meals and dining discounts.

• Exclusive employee benefits program, including:

• Discounted private health insurance.

• Salary Sacrifice Novated Lease for Cars
• Home loan refinancing support with access to leading banks.
• Savings on energy plans to reduce household bills.
• Discounted gift cards across major retailers (Coles, Amazon, JB Hi-Fi, Myer, The Good Guys, Harvey Norman, Rebel, Kathmandu, and more).

We have Multiple Chef Positions Available:

(1) Pastry Chef (1 Position)

Role Overview:

We are seeking a creative and detail-oriented Pastry Chef to oversee the preparation and presentation of high-quality pastries, desserts, and baked goods. The ideal candidate will combine technical expertise with artistic flair, ensuring consistency, taste, and innovation in all offerings.

• Work with Head Chef, Plan, prepare, and execute a wide range of baked goods, pastries, and desserts.
• Develop and test new recipes to expand menu offerings.
• Ensure consistent quality, flavor, and presentation of all items.
• Manage daily production schedules and coordinate with kitchen staff.
• Monitor inventory, order supplies, and control costs while minimizing waste.
• Uphold hygiene and safety standards in line with food safety regulations.
• Train, mentor, and supervise junior pastry staff and apprentices.
• Collaborate with head chefs and management to design seasonal or special menus.
• Stay updated on modern pastry trends and incorporate them into offerings.

Requirements:

• Minimum 2 years' experience with proven experience as a Pastry Chef, Baker, or similar role.
• Professional culinary or pastry certification preferred.
• Strong knowledge of dessert and pastry techniques, ingredients, and equipment.
• Creativity and artistic presentation skills.
• Excellent time management and organizational abilities.

(2) Chef De Partie (2 positions)

Role Overview:

You will manage your own section, maintain high culinary and hygiene standards, and support smooth kitchen operations during service. This position suits someone who thrives in a fast-paced, team-oriented fine dining environment.

You will also help scale up operations by leading Chef's Specials Sundays and four Chef's Tasting Menu events annually.

Key Responsibilities:

• Prepare, cook, and present dishes of high quality within your assigned section (e.g., grill, sauté, sauce, or garnish).
• Ensure all food leaving the kitchen meets La Grande Boucherie's quality and presentation standards.
• Manage mise en place, stock rotation, and section organization before and after service.
• Supervise and mentor Commis Chefs or apprentices assigned to your section.
• Work closely with the Sous Chef and Head Chef to maintain timing, efficiency, and consistency.
• Uphold strict hygiene, safety, and cleanliness standards in compliance with HACCP and NSW Food Safety guidelines.
• Contribute ideas for menu development, seasonal specials, and plating enhancements.
• Assist in managing portion control and minimizing wastage to optimize food cost.
• Maintain calm and professionalism during high-volume service periods.

Requirements:

• Minimum 2 years' experience as a Chef de Partie or equivalent role in a fine dining or high-quality restaurant.
• Strong knowledge of French cuisine, sauces, and classical cooking techniques.
• Excellent organizational skills and attention to detail.
• Ability to work efficiently under pressure and meet deadlines.
• Demonstrated leadership and communication skills.
• Certificate III in Commercial Cookery (or equivalent).
• Valid Food Safety Certification

3) Chef de Cuisine (1) Position

Role Overview:

The Chef de Cuisine is the creative and operational leader of the kitchen. This role is responsible for the overall management of kitchen operations — from menu development and plating standards to team leadership, cost control, and food safety compliance. The Chef de Cuisine ensures every dish leaving the pass reflects the restaurant's culinary philosophy, consistency, and excellence. You will report to Director - La Grande Boucherie.

Key Responsibilities

• Design and execute seasonal menus and specials aligned with La Grande Boucherie's French fine dining concept.
• Head recipe creation, tasting sessions, and plating presentation for all dishes.
• Ensure every menu item meets established quality, taste, and aesthetic standards.
• Maintain up-to-date knowledge of modern cooking trends, techniques, and ingredients.
• Lead, mentor, and develop the kitchen brigade (Sous Chefs, Chef de Parties, Commis Chefs).
• Conduct regular training sessions on cooking techniques, safety, and plating standards.
• Foster a positive, respectful, and disciplined kitchen culture focused on teamwork and professionalism.
• Oversee day-to-day kitchen operations, ensuring smooth service during all shifts.
• Collaborate with the Restaurant Manager and Front of House (FOH) team for timing and service coordination.
• Develop prep schedules, order sheets, and inventory plans to meet service demand efficiently.
• Monitor and manage kitchen equipment maintenance and functionality.
• Control food cost, portioning, and wastage to achieve profitability targets.
• Liaise with suppliers to ensure consistent quality and negotiate pricing where necessary.
• Track kitchen expenses and assist with budgeting and menu pricing strategies.
• Enforce strict hygiene, sanitation, and food safety standards in accordance with HACCP and NSW Food Safety requirements.
• Ensure accurate allergen management and labeling across all prep and service areas.
• Maintain up-to-date documentation for audits and inspections.

(3) Senior Sous Chef (1 positions)

Role Overview:

As Senior Sous Chef, you will play a pivotal role in managing kitchen operations, supporting the Head Chef, and driving culinary excellence. You will also help scale up operations by leading Chef's Specials Sundays and four Chef's Tasting Menu events annually.

Key Responsibilities:

• Assist the Head Chef in overseeing daily kitchen operations.
• Must have strong presentation, and modern plating skills.
• Lead the kitchen team during service to ensure consistency and excellence.
• Contribute to menu development, seasonal specials, and event menus.
• Train, mentor, and supervise junior chefs.
• Ensure food quality, hygiene, and WHS compliance.
• Manage kitchen roster, stock ordering, and cost control.

Requirements:

• Minimum 5 years' experience in a leadership role within fine dining or premium hospitality.
• Strong background in French or European cuisine.
• Excellent organisational and leadership skills.
• Flexibility tio work split shifts, weekends, and events.
• Cert III and IV - Culinary & Hospitality Management with Food Safety Supervisor Certificate
• Ability to lead large-scale service and special events.

(4) Junior Sous Chef / Commis (1 Position)

Role Overview:

The Junior Sous Chef will support senior chefs in daily operations and step up as second-in-command when needed. You will be hands-on in preparation, cooking, plating, and assisting with events.

Key Responsibilities:

• Support Senior Sous Chef and Head Chef in daily operations.
• Supervise kitchen sections and junior staff.
• Contribute to Chef's Specials and tasting events.
• Ensure food quality, presentation, and hygiene standards.
• Manage prep work and assist in menu execution.

Requirements:

• Passion for French-inspired cuisine and premium dining.
• Strong technical cooking and plating skills.
• Team player with good communication skills.
• Cert III - Commercial Cooking
• RSA/Food Safety certification (preferred).