Chef de Partie/Chef

ANDRAMOS PTY LTD; Forster; On-site; AUD 80,000 - 82,000; Full time

Benefits offered by this job

Australian citizenship or Permanent PR

Experience in seafood & modern AussieD

Job summary

ANDRAMOS PTY LTD is hiring a full-time Chef de Partie/Chef for Forster Seafood 2428. You’ll contribute to daily kitchen performance, menu innovation, and high-quality dishes in a fast-paced coastal setting.

The role requires 1–3 years post-qualification experience, a Certificate IV in Kitchen Management or Diploma in Hospitality (preferred), strong cooking skills, excellent teamwork, and reliability across a range of shifts.

Qualifications

• Strong technical cooking skills and recipe knowledge.
• Ability to work under pressure in a fast-paced environment.
• Solid understanding of kitchen operations and equipment.
• Strong communication and teamwork skills.
• High attention to detail and consistency.
• Leadership capability and professional work ethic.

Responsibilities

• Prepare, cook, and present dishes in accordance with menu specifications and quality standards.
• Ensure consistency in taste, portioning, and presentation.
• Maintain compliance with food safety, hygiene, and workplace health and safety standards.
• Implement and monitor HACCP procedures.
• Manage stock control, ordering, storage, and stock rotation.
• Minimise waste and monitor food costs.
• Maintain cleanliness and organisation of kitchen and equipment.
• Train, supervise, and support junior kitchen staff when required.
• Work collaboratively with management to maintain operational standards.
• Estimate food consumption and manage supplies efficiently.

Skills

Strong cooking skills

Recipe knowledge

Work under pressure

Communication & teamwork

Attention to detail

Leadership capability

Education

Certificate IV in Kitchen Management

Diploma in Hospitality

Job description

As a full-time Chef de Partie/Chef, you’ll be an integral part of our kitchen operations. This role is ideal for someone with creative flair, strong culinary knowledge, and the ability to thrive in a fast-paced environment. You’ll contribute to daily kitchen performance, innovation in our menu, and excellence in every dish served.

• Minimum 1-3 years full-time, post-qualification work experience as a Chef de Partie/Chef
• Certificate IV in Kitchen Management or Diploma in Hospitality (preferred or willingness to obtain).
• Strong culinary knowledge and experience with kitchen equipment.
• Excellent time management and teamwork.
• Passion for food and a proactive, positive attitude.
• Flexibility to work across a range of shifts.

Key Duties and Responsibilities:

• Prepare, cook, and present dishes in accordance with menu specifications and quality standards
• Ensure consistency in taste, portioning, and presentation
• Maintain compliance with food safety, hygiene, and workplace health and safety standards
• Implement and monitor HACCP procedures
• Manage stock control, ordering, storage, and stock rotation
• Minimise waste and monitor food costs
• Maintain cleanliness and organisation of kitchen and equipment
• Train, supervise, and support junior kitchen staff when required
• Work collaboratively with management to maintain operational standards
• Estimate food consumption and manage supplies efficiently.

Required Skills and Attributes:

• Strong technical cooking skills and recipe knowledge
• Ability to work under pressure in a fast-paced environment
• Solid understanding of kitchen operations and equipment
• Strong communication and teamwork skills
• High attention to detail and consistency
• Leadership capability and professional work ethic

Preferred (Not Mandatory):

Australian citizenship or Permanent Residency

Experience in seafood & modern Australian Dishes preparation.

ANDRAMOS PTY LTD

About the Role:

As a full-time Chef de Partie/Chef, you’ll be an integral part of our kitchen operations. This role is ideal for someone with creative flair, strong culinary knowledge, and the ability to thrive in a fast-paced environment. You’ll contribute to daily kitchen performance, innovation in our menu, and excellence in every dish served.

• Minimum 1-3 years full-time, post-qualification work experience as a Chef de Partie/Chef
• Certificate IV in Kitchen Management or Diploma in Hospitality (preferred or willingness to obtain).
• Strong culinary knowledge and experience with kitchen equipment.
• Excellent time management and teamwork.
• Passion for food and a proactive, positive attitude.
• Flexibility to work across a range of shifts.

Key Duties and Responsibilities:

• Prepare, cook, and present dishes in accordance with menu specifications and quality standards
• Ensure consistency in taste, portioning, and presentation
• Maintain compliance with food safety, hygiene, and workplace health and safety standards
• Implement and monitor HACCP procedures
• Manage stock control, ordering, storage, and stock rotation
• Minimise waste and monitor food costs
• Maintain cleanliness and organisation of kitchen and equipment
• Train, supervise, and support junior kitchen staff when required
• Work collaboratively with management to maintain operational standards
• Estimate food consumption and manage supplies efficiently.

Required Skills and Attributes:

• Strong technical cooking skills and recipe knowledge
• Ability to work under pressure in a fast-paced environment
• Solid understanding of kitchen operations and equipment
• Strong communication and teamwork skills
• High attention to detail and consistency
• Leadership capability and professional work ethic

Preferred (Not Mandatory):

Australian citizenship or Permanent Residency

Experience in seafood & modern Australian Dishes preparation.

About Company

Forster Seafood 2428 is a seafood restaurant operating in Forster, New South Wales, under ANDRAMOS PTY LTD, a hospitality operator managing multiple venues across the Forster region. The restaurant offers a diverse seafood-focused menu featuring fresh catch of the day, seafood pastas, grilled seafood selections, and contemporary Australian coastal cuisine, reflecting the region’s coastal dining culture.

Work Type: Full time

Salary: $79600-82000

Job Publish: 19-10-2026

Job Expire: 18-11-2026