Total 109 Senior Executive chef job vacancies in Australia

Senior Chef de Partie – South American Cuisine

Job Summary

You will lead an assigned kitchen section to ensure smooth daily operations, prepare dishes to company standards, and support the Head Chef in maintaining food quality and hygiene in a busy restaurant environment.

Responsibilities

• Lead and manage an assigned kitchen section to ensure efficient daily operations
• Prepare and execute South American dishes consistently according to company standards
• Support the Head Chef in maintaining food quality, taste, presentation, and hygiene standards
• Monitor mise en place, prep levels, and section readiness for lunch, takeaway, and dinner services
• Train and guide junior kitchen staff to improve skills and performance within the section
• Manage portion control, stock rotation, and minimize food wastage effectively
• Maintain discipline, cleanliness, and operational efficiency in the kitchen
• Collaborate with management and senior kitchen team to enhance kitchen systems and execution

Preferred competencies and qualifications

• Experience as a Chef de Partie or Senior Chef de Partie
• Good knowledge of hot kitchen operations and service flow
• Ability to lead a kitchen section confidently and perform well under pressure
• Strong discipline, consistency, and teamwork skills
• Experience in South American cuisine is an advantage

Other Information

• Location: 25 Teo Hong Road
• Working Days: Tuesday to Sunday
• Working Hours: 10:00 AM to 10:00 PM

JOB SUMMARY

To be part of the central kitchen and responsible for the end-to-end operations and services within the premises. To ensure smooth-running operations of all banquet and catering event.

RESPONSIBILITIES & EXPECTATIONS

• Responsible for the creation and preparation of various cuisines.
• Oversee the smooth running of the catering kitchen and its daily operation.
• Responsible for the planning and execution of new menus, including research & development.
• Coach and manage a team of chefs to ensure a well-organized and motivated team.
• Ensure that food handling and hygiene regulations are followed in accordance to NEA and/or AVA standards.
• Responsible for the quality, quantity, and accuracy of food items served and displayed per company’s standard recipes.
• Manage food cost controls to contribute to F&B revenue.
• Work closely with Sales and Logistics departments of the company.
  

REQUIREMENTS:

• Diploma in Culinary Art.
• Minimum 5 years of related experience.
• Ability to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Willing to work in the West.
• 6 days work week.

Experience the culinary fusion born in Hong Kong and refined in Japan, now making its momentous debut in the vibrant city of Singapore, marking our trailblazing entry into Southeast Asia. Mashi No Mashi, globally acclaimed for its ground-breaking approach to ramen, welcomes you to be a part of this historic milestone.

Distinguished for introducing the world’s first 100% Wagyu ramen, Mashi No Mashi epitomizes innovation intertwined with tradition. Under the stewardship of Chef Hisato, our menu showcases a harmonious fusion of Singapore street food influences and the timeless art of ramen-making.

As we proudly unveil our first Southeast Asian outpost and continue to captivate diners worldwide, we’re on the lookout for passionate individual to join our team. If you’re driven by innovation, dedication, and a love of this extraordinary journey. Join Mashi No Mashi and be a pioneer in shaping an unparalleled gastronomic adventure.

We are looking for passionate individuals to join us as Senior Chef de Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Mashi No Mashi.

Job Responsibilities

1) Section Leadership & Culinary Excellence

• Take ownership of your designated kitchen section, ensuring all dishes meet Mashi No Mashi’s exacting standards for taste, quality, and presentation.

• Supervise, guide, and mentor junior kitchen staff, including Commis and Chef de Partie, to develop their skills and maintain consistency.

• Maintain mise en place for your section ahead of service and ensure smooth coordination during peak hours.

2) Kitchen Operations & Hygiene

• Enforce strict compliance with food safety, hygiene, and sanitation standards as per SFA regulations and internal SOPs.

• Maintain high standards of cleanliness and organization across your section.

• Alert Head Chef of any quality discrepancies, ingredient issues, or operational challenges.

3) Inventory, Cost Control & Quality Assurance

• Assist in managing inventory, portion control, and ingredient usage to minimize waste and ensure operational efficiency.

• Check deliveries, verify quality and freshness of ingredients, and ensure proper storage and rotation.

• Support the Head Chef in maintaining food cost targets without compromising quality.

4) Team Development & Communication

• Act as a key point of communication between the Head Chef and junior kitchen staff.

• Foster a collaborative, professional, and growth-oriented kitchen culture.

• Train and mentor junior chefs to ensure smooth operations and consistent execution across all services.

5) Continuous Improvement & Additional Responsibilities

• Identify opportunities to improve kitchen processes, efficiency, and quality.

• Take initiative in special culinary projects, new menu development, or events as assigned by management.

Job Responsibilities

• Minimum 3–5 years’ experience as Senior Chef de Partie in a high-paced kitchen; experience in Japanese cuisine strongly preferred.

• Proven experience in supervising or mentoring junior kitchen staff.

• Strong technical cooking skills with attention to detail in taste, presentation, and portioning.

• Food Hygiene certification required.

• Ability to handle high-volume service calmly while maintaining quality and consistency.

• Willingness to work flexible hours, including weekends and public holidays.

Must Have Factor

• Hands-on, dependable, and proactive.
• Strong sense of responsibility for kitchen discipline, quality, and consistency.
• Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.

JOB SUMMARY

To be part of the central kitchen and responsible for the end-to-end operations and services within the premises. To ensure smooth-running operations of all banquet and catering event.

RESPONSIBILITIES & EXPECTATIONS

• Responsible for the creation and preparation of various cuisines.
• Oversee the smooth running of the catering kitchen and its daily operation.
• Responsible for the planning and execution of new menus, including research & development.
• Coach and manage a team of chefs to ensure a well-organized and motivated team.
• Ensure that food handling and hygiene regulations are followed in accordance to NEA and/or AVA standards.
• Responsible for the quality, quantity, and accuracy of food items served and displayed per company’s standard recipes.
• Manage food cost controls to contribute to F&B revenue.
• Work closely with Sales and Logistics departments of the company.

REQUIREMENTS:

• Diploma in Culinary Art.
• Minimum 5 years of related experience.
• Ability to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Willing to work in the West.
• 6 days work week.

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

• Preparing and assembling ingredients for menu items.
• Assisting other cooks to ensure that food orders are completed in a timely manner.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that food health and safety regulations are followed.

Roles & Responsibilities

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• To assist the respective Executive Chef/Head Chef and Outlet Sous Chef in the management and supervision of the related food preparation and respective kitchen operations as assigned.
• To be pro-active towards the training and development of staff, focusing on achieving a consistent five star product and ensuring that the kitchen staff are motivated, disciplined and productive.
• To enforce operational health and safety criteria and food hygiene regulations.
• To assist as required in creative food preparation, whilst being aware and goal oriented towards the established financial budgets.
• To be aware of all financial budgets and goals and consistently seek ways to maximize revenue and profit.
• To ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.
• To place emphasis on correct food preparation and handling to ensure that the kitchen operations adhere to all company and hotel policies and procedures / standards.
• To ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• To engage a hands-on approach to all kitchen operational tasks.
• To ensure that a consistent first class product of the highest quality is achieved and maintained in all areas, while adhering to operational deadlines.
• To initiate relevant maintenance reports and work orders supported by respective follow-up actions.
• To ensure that all relevant buffet / display set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
• To work in close conjunction with the Outlet Chef and respective outlet teams, to create a yearly marketing plan.
• To fully understand the market needs and desires for each outlet and ensure that the product lines (menus) are developed to reflect those needs.
• To ensure that appropriate records are prepared correctly, submitted on time to the Chef’s office and respective departments, according to hotel Policies & Procedures.
• To play an active role towards the training, development and recording of effective training program for the respective associates.
• To ensure maximization of productivity and morale and that staff consistently uphold discipline, following hotel guidelines and local legislation.
• To delegate responsibilities to subordinates as required. To manage staff fairly and provide staff feedback on work performance.
• To conduct frequent and thorough inspections of the kitchen operation.
• To be demanding and constructively critical in food preparation, presentation and service standards.
• To taste the food with the respective chefs and be demanding and critical when it comes to food quality and presentation.
• To ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
• To be aware of new items, which are introduced onto the market and keep up with the latest product trends.
• To assist where required to ensure that the individual outlets overall operational budgets are strictly adhered to.
• Any other suitable task as and when assigned by the Executive Chef / Head Chef.

Job Requirements

• At least 3 year of working experience in culinary or hospitality field.
• Meticulous and service-oriented.

Position Title: Head Chef
Salary: $5000 - $5500
Working Days & Hours: Shift work from 11am - 10pm (8 hours per day) / (6 days OFF per month)
Location: Bayfront

Responsibilities:

• Plan and direct food preparation and culinary activities in the kitchen.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements, which include food or labour costs budgeting as set by Management.
• Recruit and supervise kitchen staff, and schedule them according to operational needs.
• Ensure kitchen staff adheres to recipes and serving portions correctly.
• Motivate and coach staff to perform better in their respective roles.
• Arrange for equipment purchases and repairs.
• Perform administrative duties.
• Support any other relevant business duties and responsibilities as and when assigned by the Owner.

Requirements:

• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full-fledged kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.