Chef de Partie / Commis Chef - Kuro

KAHII 364 PTY LTD; Sydney; On-site; AUD 60,000 - 78,000; Full time

Benefits offered by this job

Ongoing training

Regular shifts (Wed–Sat)

Staff discounts at Kahii

Social and educational activities

Job summary

Kuro Bar & Dining in Sydney CBD is seeking a full-time Chef de Partie or Commis Chef to join our award-winning kitchen. You must be hands-on and a team player with an exceptional work ethic.

We are an innovative restaurant featuring a contemporary and creative take on Japanese and Asian ingredients. Located on Kent Street, close to public transport, with ongoing training and regular shifts Wednesday to Saturday.

Qualifications

• Minimum of 1 year experience as a commis chef; CP level requires 3+ years in a well‑established restaurant.
• Self-motivated with a passion for hospitality and cooking.
• Ability to stand for extended periods and work under pressure.
• Excellent organizational skills and a team player.

Responsibilities

• Run the kitchen section to the standards set by the Executive and Head Chefs.
• Ensure all preparation for the designated section is complete for each service.
• Delegate tasks to junior chefs and support their development.
• Keep the designated section clean and organized.
• Strive to ensure guests enjoy the best possible experience.

Skills

Teamwork

Hands-on

Time management

Stamina

Job description

Kuro Bar & Dining is looking for a full-time Chef de Partie or Commis Chef to join our award-winning team!

You must be hands-on and a team player with an exceptional work ethic.

We are an innovative restaurant and bar featuring a contemporary and creative take on classic Japanese and Asian ingredients and flavours. We are located on Kent Street in the Sydney CBD and close to public transport.

Benefits of the role include:

• Ongoing training
• Regular shifts - we are open Wednesday to Saturday
• Staff discounts at our sister venue Kahii
• Regular social and educational activities paid & organised by the company

Chef de Partie Duties and Responsibilities:

• To run the kitchen section to the required standards set by the Executive and Head Chefs
• To ensure all preparation of the designated section is complete and ready for each service
• Execute cooking to the expected high standard quickly and efficiently
• Ensure the cleanliness and organization of the designated section
• Appropriately delegate jobs to junior chefs and apprentices and support them in their development
• Perform other duties as assigned by the senior chefs
• Seek to ensure that all guests enjoy the best experience possible

Commis Chef Duties and Responsibilities:

• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic items and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie's instructions.

Key attributes of the successful candidate:

• Minimum of 1 years of experience as a commis chef in a similar environment. (Chef de Partie at least 3 year's experience cooking in a well-established restaurant)
• Self-motivation and a passion for hospitality and cooking
• Effective time management of busy kitchen section
• High standard of food preparation
• A professional who is a team player
• The ability to stand for extended periods
• The ability to work under pressure
• Excellent organizational skills
• Proactive, motivated and well presented
• Available for immediate start