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 (Australia)
🏢 Richmond Oysters
📍 Australia
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