Senior Chef de Partie — Preopening Leader Path to Sous Chef

Hospoworld Resourcing; Sydney; On-site; AUD 60,000 - 85,000; Full time

Benefits offered by this job

38-hour week schedule

Preopening venue experience

Leadership development & support

Energetic hospitality environment

Ongoing training & benefits

Job summary

Hospoworld Resourcing is seeking a driven Senior Chef de Partie stepping up to Sous Chef to join a new-kitchen, preopening project in Sydney. You’ll work closely with the Head Chef, lead a fresh brigade, and help establish the kitchen culture from day one.

You will manage your section, mentor junior staff, ensure top-quality dishes, and uphold safety and presentation standards in a fast-paced environment. This is a hands-on opportunity to develop leadership and operational skills early in the

Qualifications

• Experience as a Chef de Partie or Sous Chef within a fast paced kitchen.
• The confidence to lead a section and support junior team members.
• Confidence working in an open kitchen, engaging with guests while remaining calm and solutions focused during busy service periods.
• Pride in consistency, presentation and creating great guest experiences.

Responsibilities

• Taking ownership of your section and delivering consistently high quality dishes.
• Supporting the kitchen leadership team with daily operations
• Helping recruit, train and develop a brand new kitchen brigade
• Leading junior chefs and keeping the team motivated during busy services
• Maintaining strong food safety, preparation and presentation standards
• Supporting ordering, stock control, prep planning and waste management
• Helping create an organised, positive and high performing kitchen culture

Skills

Chef leadership

Open kitchen

Guest service

Food safety

Job description

Hospoworld Resourcing is seeking a driven Senior Chef de Partie stepping up to Sous Chef to join a new-kitchen, preopening project in Sydney. You’ll work closely with the Head Chef, lead a fresh brigade, and help establish the kitchen culture from day one.

You will manage your section, mentor junior staff, ensure top-quality dishes, and uphold safety and presentation standards in a fast-paced environment. This is a hands-on opportunity to develop leadership and operational skills early in the