Chef de Partie – Nikkei/Robata, Launch Kitchen Sydney

Chotto Matte; Sydney; On-site; AUD 70,000 - 85,000; Full time

Job summary

Chotto Matte is opening a new Sydney venue and is assembling a launch kitchen team. We are seeking skilled Chef de Partie to oversee Robata, Tempura, hot kitchen and pastry sections, delivering high-quality Nikkei cuisine in a fast-paced, high-energy environment.

As a Chef de Partie you will own your section, work with Head Chef and Sous Chefs to execute the menu, and guide junior chefs while maintaining food safety and cost targets.

Qualifications

• Proven experience as a Chef de Partie or equivalent professional kitchen role.
• Strong technical skills in Robata, grilling, tempura, hot kitchen or pastry.
• Excellent cooking techniques, preparation and presentation.
• Calm, organised and able to perform under pressure in a high-volume environment.
• Team player with clear communication and positive attitude.
• Pre-opening experience is a bonus.
• Applicants must have full working rights in Australia.

Responsibilities

• Take ownership of your section from mise en place through to service, maintaining high standards of preparation, cooking and presentation.
• Work closely with Head Chef and Sous Chefs to execute the menu and help shape the kitchen during launch.
• Maintain standards across your section including preparation, cooking, plating and service.
• Guide and support junior chefs to foster a collaborative kitchen culture.
• Manage stock, minimise waste and contribute to cost and quality targets.
• Maintain food safety, hygiene and WHS standards at all times.
• Work across the kitchen when required and support the wider team during busy services.

Skills

Chef de Partie experience

Robata grilling

Tempura

Hot kitchen

Pastry

Calm under pressure

Team player

Clear communication

Job description

Chotto Matte is opening a new Sydney venue and is assembling a launch kitchen team. We are seeking skilled Chef de Partie to oversee Robata, Tempura, hot kitchen and pastry sections, delivering high-quality Nikkei cuisine in a fast-paced, high-energy environment.

As a Chef de Partie you will own your section, work with Head Chef and Sous Chefs to execute the menu, and guide junior chefs while maintaining food safety and cost targets.