Afternoon Chef de Partie – Lead & Train, High-Quality Meals

My Muscle Chef; Sydney; On-site; AUD 65,000 - 78,000; Full time

Benefits offered by this job

On-site meals $1

Staff discounts

Free parking

EAP support

On-site physio

Great kitchen culture

Weekends off

Job summary

My Muscle Chef in Sydney’s NSW region seeks a Chef de Partie to manage and execute high-quality meals on a Sunday to Thursday schedule, 2:15pm–10:21pm at the Yennora facility. You will lead a section, train junior chefs, and ensure food safety, GMP and health and safety compliance while contributing to on-time production targets.

The ideal candidate has 3–5 years in a kitchen role, strong leadership, and a passion for excellence.

Qualifications

• 3-5 years' experience as a Chef de Partie or in a similar hands-on commercial kitchen role.
• Passion for producing great food consistently.
• Strong leadership to train, guide and motivate junior chefs.
• Ability to manage your section and work independently.
• Collaborative and able to thrive in a fast-paced kitchen.

Responsibilities

• Prepare and cook meals at scale with consistency, presentation and flavour.
• Own your section and keep the line running smoothly on shift.
• Support Head Chef and Sous Chef with daily kitchen operations and production needs.
• Lead, coach and train Commis Chefs, Cooks and Apprentices on shift.
• Maintain high standards of food safety, hygiene and kitchen organisation.
• Monitor portion control, quality and waste to support efficient production.
• Complete shift documentation accurately.
• Identify and communicate any quality, equipment or production issues.
• Provide a clear end-of-shift handover to the Head Chef and team.

Skills

Lead & train junior cooks

Kitchen leadership

Menu execution

Time management

Independent worker

Collaborative

Tools

GMP compliance

Food safety standards

Job description

My Muscle Chef in Sydney’s NSW region seeks a Chef de Partie to manage and execute high-quality meals on a Sunday to Thursday schedule, 2:15pm–10:21pm at the Yennora facility. You will lead a section, train junior chefs, and ensure food safety, GMP and health and safety compliance while contributing to on-time production targets.

The ideal candidate has 3–5 years in a kitchen role, strong leadership, and a passion for excellence.