Chef de Partie

Bentley Group; Sydney; On-site; AUD 65,000 - 80,000; Full time

Job summary

King Clarence, a bold contemporary Asian restaurant in Sydney's CBD, is seeking a passionate Chef de Partie to own a section, uphold high standards of preparation and execution, and contribute to the smooth operation of a fast-paced kitchen.

You will work with premium seafood, meats and seasonal Australian produce, develop knowledge of Chinese, Korean and Japanese ingredients, and mentor Commis Chefs while maintaining safety and a positive team culture.

Qualifications

• Previous experience as a Chef de Partie in a quality restaurant environment.
• Strong passion for cooking and eagerness to learn.
• Excellent organisation and time management in a fast-paced kitchen.

Responsibilities

• Take ownership of your designated section, ensuring consistency and high standards.
• Execute dishes to a high standard, with attention to flavour and presentation.
• Work with premium seafood, meats and seasonal Australian produce.
• Develop knowledge of Chinese, Korean and Japanese ingredients and techniques.
• Maintain mise en place and keep your section service-ready.
• Collaborate with the wider kitchen brigade for efficient service.
• Maintain food safety, hygiene and workplace safety standards.
• Assist with stock control, ordering and minimising wastage.
• Mentor Commis Chefs and apprentices and contribute to a positive kitchen culture.

Skills

Chef de Partie

Senior Commis Chef

Job description

King Clarence, part of the Bentley Restaurant Group, is a bold, contemporary Asian restaurant led by award-winning Executive Chef Khanh Nguyen. Located on the corner of King and Clarence Streets in Sydney's CBD, the restaurant draws inspiration from the cuisines of China, Korea and Japan, celebrating premium Australian produce through creative flavour combinations, traditional techniques and innovative, fire-led cooking. With a custom-built BBQ grill and dedicated cooking stations, King Clarence offers an exciting environment for chefs looking to develop their skills and work with a diverse and evolving menu. We are seeking a passionate and talented Chef de Partie to join our kitchen team, take ownership of your section, maintain high standards of preparation and execution, and contribute to the smooth operation of the kitchen.

Key responsibilities

• Take ownership of your designated section, ensuring consistency and exceptional standards across preparation and service.
• Execute dishes to a high standard, with attention to flavour, presentation and detail.
• Work with premium seafood, meats and seasonal Australian produce.
• Develop your knowledge of Chinese, Korean and Japanese ingredients, techniques and flavour profiles.
• Maintain excellent mise en place and ensure your section is organised and service-ready.
• Work collaboratively with the wider kitchen brigade to deliver efficient and seamless service.
• Maintain food safety, hygiene and workplace health and safety standards.
• Assist with stock control, ordering and minimising food wastage.
• Support and mentor Commis Chefs and apprentices, contributing to a positive kitchen culture.

About you

• Previous experience as a Chef de Partie or strong experience as a Senior Commis Chef in a quality restaurant environment.
• A genuine passion for cooking and an eagerness to continue learning.
• Strong technical skills and a good understanding of kitchen operations.
• An interest in Asian cuisines, ingredients and cooking techniques.
• Excellent organisation and time management skills.
• The ability to work efficiently and maintain composure in a fast-paced environment.
• A strong work ethic, positive attitude and willingness to contribute to a team.
• Pride in your work and a commitment to maintaining high standards.

About us

King Clarence is part of the Bentley Restaurant Group, an established and highly regarded Sydney hospitality group. The restaurant is led by award-winning Executive Chef Khanh Nguyen and offers opportunities for career development and progression across the Bentley Restaurant Group's portfolio of venues.