Chef de Partie/Sous Chef - Basic Up $4500, 5 days, Western Cuisine

Summary Benefits:

• Basic up to $4500

• 5 days work

• Career development opportunity

Responsibilities:

Chef de Partie (CDP):

• Manage an assigned kitchen section, such as grill, meat, or hot kitchen.

• Prepare and cook dishes according to recipes and standards.

• Ensure food quality, portion size, and presentation.

• Check ingredient freshness, stock levels, and reduce food waste.

• Keep the kitchen clean and follow food safety and hygiene rules.

• Guide and supervise junior kitchen staff.

OR

Sous Chef:

• Assist the Head Chef with daily kitchen operations and food preparation.

• Supervise kitchen staff and ensure smooth service during busy hours.

• Ensure steaks and other dishes are properly cooked and presented.

• Monitor food costs, stock levels, portion sizes, and food waste.

• Train staff to maintain food quality and service standards.

• Ensure the kitchen follows food safety and hygiene rules.

• Assist with menu planning, stock ordering, and staff scheduling.

Requirements:

• Previous experience as a Chef de Partie, Sous Chef or similar role is preferred.

• Experience from steakhouse/Western Cuisine will be an advantage but not necessary.

• Able to work Overtime (OT) or Rotating Shift when required.