Chef De Partie - Afternoon Shift

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 (MYMC) is Australia's premium fresh ready-made meal and functional food and beverage company. Based in Sydney NSW, we are growing quickly to extend our position as the online direct to consumer and retail industry leader in an industry that is experiencing explosive growth.

Since 2013, we have experienced continuous growth & hold enormous ambition to remain an industry leader. We are seeking high energy individuals to join our entrepreneurial team and culture to help us unlock our next phase of hyper growth.

MYMC Values:

We pride ourselves on a set of values that tangibly guide our behaviours and decisions, so we can grow the business and enjoy a world-class working experience.

• Find a Better Way.
• Walk in our Customers' Shoes. Everyday.
• Challenge Ideas and Champion Solutions.
• Integrity is Stronger than Muscle.
• Enjoy the Journey!

About the role:

Afternoon Shift - Sunday to Thursday from 2:15pm - 10:21pm at our Yennora (NSW) facility.

You will be responsible for preparation of our high-quality nutritious food as per recipes prepared by our Executive Chef, Culinary Director and R&D Team. Your role contributes to the timely fulfillment of our production targets, while strictly adhering to Food Safety, GMP and Health and safety policies.

Key Responsibilities:

• Prepare and cook high-quality meals at scale, ensuring consistency, presentation and flavour
• Take ownership of your section and keep service running efficiently throughout the shift
• Support the Head Chef and Sous Chef with daily kitchen operations and production requirements
• Lead, support and train Commis Chefs, Cooks and Apprentice Chefs on shift
• Maintain high standards of food safety, hygiene, cleanliness and kitchen organisation
• Monitor portion control, product quality and waste to help deliver efficient production
• Complete required food safety, production and shift documentation accurately
• Identify and communicate any quality, equipment or production issues as they arise
• Provide a clear end-of-shift handover to the Head Chef and wider kitchen team

What You'll Bring:

• 3-5 years' experience as a Chef de Partie or in a similar hands-on commercial kitchen role
• A genuine passion for producing great food consistently and at a high standard
• Strong leadership and coaching skills, with the confidence to train, guide and motivate Cooks, Commis Chefs and Apprentice Chefs to perform at their best.
• Strong organisation and time-management skills with the ability to manage your section
• Confidence working independently and taking ownership of your responsibilities
• A collaborative attitude and ability to work effectively within a fast-paced kitchen team
• Strong problem-solving skills and the ability to adapt when priorities change
• A positive approach to coaching and supporting junior members of the kitchen team

What we offer you:

• Grow your culinary career: Build your skills with genuine development and progression opportunities across the MYMC Kitchen team.
• Eat well for less: Enjoy $1 MYMC meals on-site every day you work.
• Generous product discounts: Receive 30% off MYMC and Chefgood online orders.
• Easy commute: Free parking surrounding our Yennora site, with public transport options nearby.
• Support when you need it: Access our Employee Assistance Program (EAP) and on-site physio services.
• Be part of a great kitchen culture: Join a supportive, fast-paced team where people work together and take pride in what they produce.
• Consistent roster & weekends off: Work Sunday to Thursday afternoons, giving you Friday and Saturday off every week.