Chef de Partie – Hot Section

LS LOONG KEE PTY LTD; Brisbane; On-site; AUD 80,000 - 90,000; Full time

Job summary

Little Singapore in Westfield Chermside, QLD, seeks a Chef de Partie – Hot Section to lead the hot station under the Executive and Sous Chefs. You will cook Asian dishes, supervise juniors, and uphold quality and safety standards.

This permanent, full-time role offers 38 hours per week with ongoing training and opportunities for career progression in a busy, well-established restaurant.

Qualifications

• Certificate III or IV in Commercial Cookery or equivalent.
• Minimum 2 years of experience as Chef de Partie or similar in a busy kitchen.
• Experience in Chinese, Singaporean, Malaysian, Thai or Asian cuisine.

Responsibilities

• Prepare and cook hot dishes with traditional Asian techniques.
• Coordinate hot section and maintain efficient kitchen workflow.
• Manage mise en place and ensure correct portion sizes.
• Operate wok burners, fryers, steamers and ranges safely.
• Maintain hygiene and food safety standards.

Skills

High-volume service

Team supervision

Time management

Communication

Education

Certificate III/IV in Commercial Cookery

Tools

Wok burners

Industrial fryers

Ranges

Job description

Job Type: Permanent position | Full time position

Job Description

About Little Singapore

Little Singapore is a well-established Asian restaurant located in Westfield Chermside, Queensland, specialising in authentic Singaporean, Chinese, Malaysian and Thai cuisine. The restaurant operates a high-volume commercial kitchen delivering freshly prepared meals using traditional cooking techniques and quality ingredients. Due to continued business demand, we are seeking an experienced Chef de Partie – Hot Section to join our kitchen brigade.

About the Role

Working under the direction of the Executive Chef and Sous Chef, the Chef de Partie – Hot Section will take responsibility for the daily operation of the restaurants & hot section, ensuring dishes are prepared efficiently, consistently and to the restaurants & quality standards. The successful applicant will coordinate service within their designated section while supporting the broader kitchen team during busy trading periods.

Key Responsibilities

• Prepare and cook a wide variety of hot dishes using traditional Asian cooking techniques, ensuring consistency in flavour, presentation and portion control.
• Coordinate the day-to-day operation of the hot section during food preparation and service to maintain efficient kitchen workflow.
• Organise daily mise en place, ensuring ingredients, sauces and garnishes are prepared before service commences.
• Operate commercial kitchen equipment, including wok burners, fryers, steamers and ranges, in accordance with safe operating procedures.
• Monitor cooking times, temperatures and presentation standards to ensure meals meet the restaurant's quality expectations.
• Work closely with the Executive Chef, Sous Chef and other Chef de Parties to ensure customer orders are prepared and served within required service times.
• Inspect ingredients before use and maintain appropriate food storage, stock rotation and inventory practices to minimise waste.
• Assist in monitoring stock usage within the hot section and advise senior kitchen staff of replenishment requirements.
• Provide day-to-day guidance and practical support to kitchen assistants and junior kitchen employees allocated to the hot section.
• Maintain a clean, organised and hygienic work area while ensuring compliance with food safety legislation and workplace health and safety requirements.
• Assist with the cleaning and maintenance of kitchen equipment and report any maintenance issues affecting operations.
• Contribute to continuous improvement of kitchen operations by maintaining efficient work practices and supporting a collaborative team environment.

Skills and Experience

• Certificate III or Certificate IV in Commercial Cookery, Kitchen Management, or an equivalent qualification.
• At least two (2) years of relevant work experience as a Chef de Partie, Cook or similar role within a commercial kitchen.
• Demonstrated experience preparing Chinese, Singaporean, Malaysian, Thai or other Asian cuisine.
• Experience working in a fast-paced restaurant environment with high-volume service.
• Sound understanding of commercial kitchen operations, food preparation techniques and portion control.
• Good knowledge of food safety, hygiene and workplace health and safety requirements.
• Strong organisational and communication skills.
• Ability to work efficiently under pressure while maintaining high food quality standards.
• Ability to supervise and coordinate junior kitchen staff within the assigned section.

What We Offer

• Competitive salary of $80,000 – $90,000 plus 12% Superannuation.
• Permanent full-time employment (38 hours per week).
• Ongoing training and professional development.
• Opportunity to work in a busy, well-established Asian restaurant.
• Supportive team environment with opportunities for career progression.