Chef de Partie / Sous Chef

This Adelaide kitchen is after a chef who can hold the hot section on their own. The restaurant is French, has won awards and blends traditional cooking with a modern style, so the hiring team will read applications looking for two things: real time on a busy section and a feel for classical technique.

The role sits at Chef de Partie or Sous Chef level, works closely with the Head Chef in a small team and includes input into the menu. Visa sponsorship may be available, subject to eligibility and applicable requirements.

To stand out, mirror the duties in your application: say which sections you have run, how you organised your mise en place and how you kept quality steady during a rush. Have any cookery or food safety certificates you hold ready to share.

Your CV does the first round of selling. Shape your hot-section CV with Build AI CV so the stations, menus and services you have handled sit near the top.

• Work the hot section without supervision across prep and service
• Produce dishes with consistent quality and presentation every time
• Plan and complete mise en place ahead of service
• Keep the kitchen hygienic and food-safe
• Help the broader kitchen team where needed
• Share ideas that feed into menu development

• Proven experience as a Chef de Partie or Sous Chef, or in a comparable role
• Strong technical skill in the kitchen
• Confidence running a busy hot section
• Good organisational skills and attention to detail
• Able to work well under pressure
• Professional attitude and comfortable working within a small team
• Keen interest in French cuisine and its traditional cooking techniques