Richmond Oysters in Melbourne's vibrant dining scene is seeking an experienced Chef de Partie to lead a kitchen section, ensuring top-quality seafood dishes from filleting to oyster shucking.
The role focuses on menu planning, cost control and maintaining high standards during busy service periods.
You will work a full-time, in office roster Tuesday to Sunday, with opportunities to mentor junior staff and contribute to a dairy-free, allergen-aware kitchen.
Salary is competitive with superannuation.
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📌 Chef De Partie — Ocean-To-Plate Kitchen Lead (Melbourne)
🏢 Richmond Oysters
📍 Melbourne
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