Senior Chefs (Sous Chefs and CDPs)
- Support kitchen operations, supervise and coordinate kitchen staff, and maintain service standards.
- Prepare, cook and present dishes while managing designated kitchen sections and ensuring menu consistency.
- Maintain food safety, hygiene and workplace safety standards, and contribute to stock, cost and wastage control.
Our industry partner, MMSLH PTY LTD, operates multiple hospitality venues, including Chiobu Asian Restaurant and Drift Bar, providing diverse food and beverage offerings to customers. Through these establishments, the company delivers a range of dining experiences supported by quality food preparation, consistent service standards and efficient kitchen operations.
Operating multiple hospitality venues with different food offerings and service requirements necessitates a structured and capable kitchen workforce. The kitchen team is responsible for maintaining menu consistency, coordinating food preparation, managing service demands and ensuring that food quality, presentation and safety standards are consistently upheld across daily operations.
As part of its ongoing kitchen staffing requirements, MMSLH PTY LTD is seeking qualified and experienced Junior Sous Chefs and Chef de Parties (CDPs) to join its team on a full-time basis at The Esplanade, Caloundra, Queensland 4551.
These positions perform complementary but distinct functions within the kitchen structure. Junior Sous Chefs assist with overseeing kitchen operations, coordinating personnel and maintaining overall food production standards. Chef de Parties take responsibility for designated kitchen sections, ensuring that preparation, cooking and service activities within their respective sections are properly managed. Cooks undertake the hands-on preparation and cooking of menu items, supporting the timely execution of food orders and daily kitchen requirements.
Together, these positions ensure that the business has the appropriate kitchen workforce to manage food preparation, maintain consistent menu standards, respond to customer demand and sustain efficient kitchen operations across its hospitality establishments.
1. Junior Sous Chef
Key Responsibilities
- Assist the Executive Chef in overseeing daily kitchen operations, ensuring food preparation and service activities are carried out efficiently.
- Coordinate and monitor food preparation across designated kitchen sections to ensure timely and consistent service.
- Supervise, guide and support Chef de Parties, Cooks and other kitchen personnel during preparation and service periods.
- Assist with menu planning, recipe development and the implementation of established menu specifications and culinary standards.
- Monitor food quality, portion control and presentation to ensure consistency across all dishes.
- Assist with monitoring stock levels, ordering ingredients, controlling food costs and minimising wastage.
- Ensure kitchen personnel follow established food safety, hygiene and workplace health and safety procedures.
- Assist in maintaining kitchen procedures, work schedules and preparation requirements to support efficient daily operations.
- Undertake food preparation and cooking duties when required to maintain service continuity and operational efficiency.
- Liaise with management and other kitchen personnel regarding staffing, preparation requirements and service-related matters.
Skills and Experience Required
- Relevant commercial kitchen experience, preferably in a supervisory or senior cooking capacity for at least 3 years
- Relevant trade qualifications in Commercial Cookery or equivalent.
- Sound knowledge of menu execution, cooking techniques, portion control and food presentation.
- Ability to supervise, guide and coordinate kitchen personnel during busy service periods.
- Knowledge of stock management, food costing and wastage control.
- Strong organisational, communication and problem-solving skills.
- Ability to maintain consistent food quality and operational standards in a fast-paced commercial kitchen.
2. Chef de Partie (CDP)
Key Responsibilities
- Organise and complete mise en place requirements to ensure all ingredients and equipment are ready for service.
- Prepare, cook and present dishes in accordance with established recipes, menu specifications and culinary standards.
- Maintain consistency in food quality, portion sizes, cooking methods and presentation within the assigned section.
- Coordinate preparation and cooking activities within the section to ensure timely delivery of orders during service.
- Guide and assist Cooks and junior kitchen personnel assigned to the section, ensuring preparation tasks are completed correctly.
- Monitor ingredient freshness, stock levels and preparation requirements, reporting shortages and assisting with stock rotation.
- Operate and maintain commercial kitchen equipment and ensure work areas remain clean and organised.
- Follow food safety, hygiene and safe food-handling procedures throughout food preparation and service.
- Assist in minimising food wastage and maintaining appropriate portion control.
- .Communicate with the Junior Sous Chef regarding preparation requirements, stock availability and operational issues affecting the assigned section.
- .Work collaboratively with other kitchen sections to ensure smooth coordination and consistent food service.
Skills and Experience Required
- Relevant commercial kitchen experience
- Relevant trade qualifications in Commercial Cookery or equivalent.
- Demonstrated ability to prepare and cook a variety of dishes in a commercial kitchen.
- Sound knowledge of cooking techniques, mise en place, food preparation and menu execution.
- Ability to independently manage an assigned kitchen section and maintain consistent food quality during busy service periods.
- Experience guiding or assisting junior kitchen personnel, where required.
- Knowledge of food safety, hygiene and safe food-handling requirements.
- Good organisational and time-management skills.
- Ability to work collaboratively with other kitchen personnel and follow established kitchen procedures.
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