Chef De Partie
Modern Restaurants Pty Ltd Canley Heights NSW 2166
Key points we found
- Prepare and present high-quality seafood and Cajun-inspired dishes.
- Lead and supervise kitchen staff to ensure efficient workflow.
- Maintain kitchen hygiene and food safety standards.
Business Overview
Our industry partner, Modern Restaurants Pty Ltd trading as Kickin’ Inn, is seeking a skilled and qualified Chef de Partie to join their vibrant kitchen team.
Kickin’ Inn is a fast-growing Australian seafood restaurant brand known for its fun, hands-on dining experience inspired by Cajun-style seafood boils. Since opening its first restaurant in Sydney in 2018, the brand has expanded across multiple states and built a strong reputation for bold flavours, a vibrant atmosphere, and interactive dining.
To maintain its reputation for culinary excellence, Kickin’ Inn is seeking experienced and qualified Chefs — Chef de Partie — to support daily kitchen operations and ensure consistent food quality. These full-time roles are integral to the smooth running of the kitchen and the delivery of a memorable dining experience.
Salary: $75,000 - $78,000 AUD
Location: 209 Canley Vale Road, Canley Heights, NSW, 2166
Key Responsibilities:
- Prepare, cook, and present a range of high-quality seafood and Cajun-inspired dishes in line with Kickin’ Inn’s menu and service standards.
- Ensure consistency, flavour accuracy, and presentation quality across all dishes produced.
- Lead, manage, and supervise cooks and kitchen hands to maintain an efficient workflow during daily operations and peak service periods.
- Assist the Senior Chef with menu planning, including function menus, catering requirements, and preparation for high-volume service.
- Contribute to inventory management, including stock rotation, ordering, and monitoring ingredient quality and freshness.
- Oversee daily mise en place, ensuring all stations are fully prepared for service.
- Maintain strict kitchen hygiene, food safety compliance, and occupational health and safety standards in accordance with regulatory requirements.
- Train, mentor, and support junior kitchen staff to uphold high culinary and operational standards.
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