Chef De Partie

Nem Viet Restaurant PTY LTD; Castlemaine; On-site; AUD 60,000 - 85,000; Full time

Job summary

Nem Viet Restaurant PTY LTD is seeking a Chef de Partie or Cook to independently manage a kitchen section, overseeing daily prep, cooking, and service coordination. You will prepare traditional and contemporary Vietnamese dishes using professional techniques such as wok frying, grilling, steaming and braising.

The role requires knowledge of Vietnamese ingredients and methods, and experience supervising junior staff. Australian food safety standards apply, with emphasis on consistency and quality.

Qualifications

• Independent kitchen section management.
• Strong organisational and time-management abilities.
• Good communication with team and management.
• Sound knowledge of Vietnamese ingredients and cooking methods.
• Adherence to Australian food safety and hygiene rules.

Responsibilities

• Prepare and cook traditional and contemporary Vietnamese dishes.
• Prepare stocks, broths, marinades, sauces, meat, seafood, noodles, and vegetarian dishes.
• Monitor food quality, flavour, presentation and portion sizes.
• Organise daily food prep and assist with stock control and waste reduction.
• Supervise and train kitchenhands and junior staff.

Skills

Kitchen management

Time management

Communication skills

Organisational skills

Food safety knowledge

Education

Commercial cookery qualification

Tools

Wok frying

Grilling

Steaming

Job description

Independently manage assigned kitchen sections, including daily preparation, cooking and service coordination. Prepare and cook traditional and contemporary Vietnamese dishes using professional techniques such as wok frying, grilling, steaming, braising and slow simmering.

Key responsibilities

• Prepare and cook traditional and contemporary Vietnamese dishes using professional techniques such as wok frying, grilling, steaming, braising and slow simmering
• Prepare Vietnamese stocks, broths, marinades, sauces, meat, seafood, noodle and vegetarian dishes
• Monitor food quality, flavour, presentation, portion sizes and consistency
• Organise daily food preparation, estimate ingredient requirements and assist with stock control and waste reduction
• Supervise and train kitchenhands and junior staff in food preparation, cooking techniques and kitchen procedures
• Maintain food safety, hygiene and workplace health and safety standards
• Coordinate with kitchen colleagues and management to ensure efficient and timely food service

About you

• Relevant commercial cookery qualification or equivalent professional experience
• Demonstrated experience as a Chef or Chef de Partie in a commercial kitchen
• Sound knowledge of Vietnamese cuisine, ingredients and traditional cooking methods
• Ability to independently manage a kitchen section and maintain consistent food quality
• Experience supervising or training junior kitchen personnel
• Strong organisational, communication and time-management skills
• Knowledge of Australian food safety and hygiene requirements