Chef de Partie & Sous Chef

The Ambry by Symeon & Co is seeking experienced Chef de Partie and Sous Chef applicants to join our team in Waverley NSW. The role involves preparing and presenting high-quality dishes, supporting daily kitchen operations, supervising food preparation and service, maintaining food safety and hygiene standards, and working closely with the Head Chef and management. Applicants should have relevant commercial cookery or kitchen management qualifications, strong cooking skills, and experience in a fast-paced and quality-driven kitchen environment.

Benefits

• Competitive salary
• Opportunities for career advancement
• Supportive work environment
• Training and development opportunities
• Work-life balance

Task & responsibilities

• Plan and assist with menus within budget in consultation with the Head Chef and management, based on customer demand and market requirements.
• Prepare, cook and present high-quality dishes according to restaurant standards.
• Supervise and participate in daily food preparation, production and kitchen service.
• Support the Head Chef in managing kitchen operations and supervising chefs, cooks and kitchen staff.
• Order, receive, store and manage food supplies, including stock rotation, portion control and waste management.
• Assist with menu costing and monitoring production efficiency.
• Monitor product mix, customer demand and special promotions to support menu and stock planning.
• Check food supply levels, kitchen equipment and par stock, and notify management when additional stock is required.
• Ensure all food is cooked correctly, served on time and presented professionally.
• Use kitchen equipment, appliances, utensils, supplies and tools safely and effectively.
• Ensure food preparation and service run smoothly and consistently.
• Complete temperature checks, cleaning charts and food freshness checks as required.
• Follow kitchen guidelines to ensure food preparation, cooking, plating and presentation are maintained to a high standard.
• Maintain high standards of food hygiene, food safety, food quality and kitchen cleanliness.
• Support improvements to kitchen efficiency by following and helping update kitchen policies and procedures.

Qualification & experience

• Certificate IV in Kitchen Management, Commercial Cookery or a related discipline is required.
• Minimum 1 year of proven experience in a fast-paced and quality-driven kitchen environment.
• Previous experience as a Chef de Partie, Sous Chef, Chef or similar role will be highly regarded.
• Applicants must have strong knowledge of food preparation, cooking techniques, food safety and hygiene standards.
• Experience with menu preparation, stock control, food costing, portion control and kitchen operations will be highly regarded.
• The successful applicant must be able to work under pressure, maintain high food quality standards, follow kitchen procedures, and work effectively as part of a team.
• Passionate about cooking and delivering high-quality food.
• Punctual, reliable and hard-working.
• Enthusiastic and willing to learn.
• Ability to multi-task during busy service periods.
• Excellent communication, organisational and time management skills.
• Availability to work rostered shifts, including weekends and public holidays, is required.