Chef de Partie — Ocean-to-Plate Kitchen Lead

Richmond Oysters; Melbourne; Sur place; AUD 72 000 - 88 000; Plein temps

Résumé du poste

Richmond Oysters in Melbourne’s vibrant dining scene is seeking an experienced Chef de Partie to lead a kitchen section, ensuring top-quality seafood dishes from filleting to oyster shucking. The role focuses on menu planning, cost control and maintaining high standards during busy service periods.

You will work a full-time, on-site roster Tuesday to Sunday, with opportunities to mentor junior staff and contribute to a dairy-free, allergen-aware kitchen. Salary is competitive with superannuation.

Qualifications

• Diploma-level or higher qualification in commercial cookery, hospitality or related field; or 3+ years experience as a Chef in lieu.
• At least 1 year of relevant Chef experience in a commercial restaurant or hospitality environment.
• Experience planning menus, estimating food costs and ordering ingredients.
• Strong food preparation and cooking skills.
• Experience monitoring food quality, portion sizes and presentation standards.
• Knowledge of food safety, hygiene, allergen management and stock control.
• Ability to supervise and guide kitchen staff.
• Strong communication, organisation and time-management skills.
• Ability to stay organized and maintain quality during busy service periods.
• Experience preparing fresh fish, oysters, shellfish and other seafood (highly regarded).
• Availability to work a flexible roster Tue–Sun, including evenings, weekends and holidays.

Responsabilités

• Plan and develop menus with management, considering seasonal seafood, demand, availability and costs.
• Estimate food and labour needs and cost of ingredients.
• Order seafood, produce and kitchen supplies; monitor stock levels.
• Prepare and cook fish, oysters, shellfish and other menu items; fillet fish and shuck oysters.
• Manage an allocated kitchen section during prep and service.
• Monitor dish quality throughout preparation and presentation.
• Ensure meals meet taste, freshness, portion size, presentation and service time standards.
• Collaborate with management and staff to resolve prep and service issues.
• Demonstrate techniques and guide staff on prep, cooking and presentation.
• Allocate duties and supervise cooks and kitchen hands during prep and service.
• Assist with staff selection, induction and training as required.
• Monitor storage, rotation, portion control and waste.
• Ensure food safety, hygiene and WHS compliance.
• Maintain a clean, organized and efficient kitchen.

Connaissances

Menu planning

Food cost estimation

Ingredient ordering

Food safety

Allergen management

Stock control

Staff supervision

Communication

Organisation

Time management

Seafood preparation

Formation

Diploma in Commercial Cookery

Description du poste

Richmond Oysters in Melbourne’s vibrant dining scene is seeking an experienced Chef de Partie to lead a kitchen section, ensuring top-quality seafood dishes from filleting to oyster shucking. The role focuses on menu planning, cost control and maintaining high standards during busy service periods.

You will work a full-time, on-site roster Tuesday to Sunday, with opportunities to mentor junior staff and contribute to a dairy-free, allergen-aware kitchen. Salary is competitive with superannuation.