Chef de Partie / Sous Chef

This Sydney restaurant is after a Chef de Partie or Sous Chef who already knows the rhythm of an à la carte kitchen. It serves casual fine dining, belongs to a precinct of growing restaurants on the CBD edge, and has casual as well as full-time roles ready for immediate starts.

From a recruiter's view, the employer wants someone who can hold several sections and the pass, keep a tight eye on portions and waste, and lead junior cooks while reporting to the Executive Chef. The ad notes sponsorship is available to the right candidate if required.

To stand out, mirror the listed duties: name the sections you have run, the French or Italian menus you have cooked and your ordering and stocktake work. A tailored CV makes that easy for a hiring manager to spot. Tailor a Sydney chef de partie CV to this brief on Build AI CV before you apply.

• Cover multiple stations and run the pass when service is on
• Watch portions closely to limit wastage
• Place and receive orders through the system and take part in stocktakes
• Purchase, check in and store stock effectively
• Keep production even and smooth from prep to plate
• Keep benches and work areas clean
• Coach, support and supervise junior kitchen staff
• Manage day-to-day admin and keep communication open with senior staff
• Prepare food to the required quality, quantity and safety standards
• Promote a high level of service that goes past customer expectations
• Work alongside the Executive Chef in running the restaurant

• 2-4 years of relevant experience in kitchens
• Training from a relevant à la carte restaurant, French or Italian food preferred, and familiarity with ordering, receiving and stocktaking