Chef de Partie and Junior Sous Chef

Placed.au is looking for two (2) full-time Chef de Parties and one (1) full-time Junior Sous Chef for our client in Melbourne, Victoria. These roles are responsible for supporting high-quality kitchen operations, preparing and presenting food to restaurant standards, supervising and training kitchen staff, maintaining food safety and hygiene standards, and ensuring efficient service during regular and peak periods.

Chef de Partie – 2 Positions

Location: 430 Little Collins St, Melbourne, Victoria 3000

Job Description

• Ensure the smooth running and quality output of the designated kitchen department and ensure food served is contemporary, popular, and profitable.

• Prepare and present dishes as instructed and in a creative and professional manner.

• Work with the Sous Chef to establish food presentation standards, service procedures, and service times.

• Ensure the productivity and performance of kitchen staff according to established service procedures and standards.

• Assist with the recruitment, induction, and training of kitchen staff.

• Counsel kitchen staff regarding performance or attitude problems where required.

• Work as part of a team to ensure tasks are completed in order of priority and within the allotted timeframe.

• Follow directions accurately and contribute ideas to improve customer service and kitchen operations.

• Monitor deliveries for quality, quantity, weight, and freshness and reject items that do not meet agreed standards.

• Assist with stock control, stock rotation, and food storage procedures to minimise spoilage.

• Maintain a clean and pleasant kitchen environment and ensure the kitchen is ready for public presentation.

• Ensure kitchen staff understand and follow occupational health and safety, fire safety, and first aid requirements.

• Control food costs through portion control, wastage control, and regular kitchen stocktaking.

• Minimise energy waste and ensure kitchen equipment is maintained in good working order.

• Ensure food is prepared and displayed consistently and menu items are presented to the required creative and professional standard.

Junior Sous Chef – 1 Position

Location: 44 Little Bourke St, Melbourne, Victoria 3000

Job Description

• Assist in overseeing the kitchen's day-to-day operations, ensuring high standards of food quality, hygiene, and efficiency.

• Prepare and cook contemporary Thai dishes according to restaurant standards.

• Ensure consistency in food quality, taste, and presentation.

• Modify recipes to meet customers' dietary needs or preferences.

• Support the Sous Chef in managing kitchen operations, including supervising kitchen staff and ensuring food is prepared in a timely manner.

• Ensure the kitchen is clean, organised, and complies with health and safety regulations.

• Oversee the setup and breakdown of kitchen stations before and after service.

• Train and mentor junior kitchen staff, helping them improve their skills and knowledge.

• Assist in managing staff schedules and ensuring adequate coverage during shifts.

• Monitor inventory levels and ensure ingredients and supplies are ordered and available when required.

• Assist in managing food costs by minimising waste and optimising the use of ingredients.

• Contribute to menu planning and development by suggesting new dishes or improvements to existing ones.

• Stay updated on trends in contemporary Thai cuisine and incorporate innovative ideas into the menu.

• Ensure dishes are prepared according to customers' orders and dietary preferences.

• Address and resolve customer complaints or issues relating to food quality.

• Adhere to food safety standards and ensure kitchen staff comply with health and safety regulations.

• Conduct regular checks to ensure all kitchen equipment is in good working order.

Qualifications / Attributes

• Must hold a Certificate IV in Commercial Cookery or equivalent, or at least three (3) years of relevant work experience may substitute for the formal qualification.

• Must possess at least one (1) year of relevant work experience as a Chef de Partie, Junior Sous Chef, Chef, or in a similar commercial kitchen role.

• Strong knowledge of food preparation, cooking techniques, food quality, presentation, and kitchen operations.

• Experience preparing contemporary and Thai cuisine will be highly regarded.

• Ability to work effectively in a fast-paced, high-pressure kitchen environment.

• Demonstrated ability to maintain consistency in food quality, taste, presentation, and portion control.

• Strong understanding of food safety, hygiene, occupational health and safety, and kitchen safety requirements.

• Ability to supervise, train, mentor, and support junior kitchen staff.

• Strong organisational and time management skills with the ability to prioritise tasks during busy service periods.

• Ability to monitor stock, control food costs, minimise wastage, and maintain appropriate inventory levels.

• Strong attention to detail and commitment to maintaining high kitchen and service standards.

• Ability to work collaboratively with the Head Chef, Sous Chef, kitchen staff, and front-of-house team.

• Good communication skills and the ability to follow directions accurately.

• Ability to work evenings, weekends, and public holidays as required.

Salary Range

$75,000 – $95,000 per annum excluding superannuation.