Creative Chef de Partie — Seafood & Modern Australian Flair

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

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.