Core Responsibilities
Section Management: Take full ownership of a designated station (e.g., sauces, grill, or pastry).
Food Preparation: Prepare, cook, and plate high-quality dishes according to the Head Chef’s recipes and portion specifications.
Quality & Inventory: Monitor ingredient freshness, manage section stock, order supplies, and minimize food waste to maintain profit margins.
Team Supervision: Train, mentor, and supervise Commis Chefs and junior cooks within your section.
Compliance: Enforce strict hygiene, sanitation, and allergen regulations across the workspace.
Key Requirements & Qualifications
Experience: Minimum 2 to 4 years of proven kitchen experience, typically moving up from a Demi Chef de Partie role.
Education: Certificate or Diploma in Commercial Cookery or culinary arts is highly preferred.
Skills: Robust organizational skills, the ability to thrive in a quick-paced setting, and a solid understanding of international cuisine and food safety protocol

Pay: $57,908.76 – $80,850.19 per year

Work Location: In person

📌 Chef De Partie Syndal
🏢 Piccolino Mount Waverley
📍 Syndal