Chef de Partie - Steakhouse

Position: Chef de Partie (CDP)
Department: Kitchen
Employment Type: Full-Time
Industry: Steakhouse / Western Cuisine
Salary: $3,300 - $3,700 per month, depending on experience

Job Summary

We are looking for an experienced and hands-on Chef de Partie (CDP) with strong knowledge of steak preparation and grilling.

The successful candidate must be able to cook steaks independently during service, understand different cuts of beef, control cooking temperatures and achieve the required doneness consistently.

This is a hands-on position for a chef who is confident running the grill/steak station independently and can maintain quality and consistency even during busy service periods.

Key Responsibilities

• Take full responsibility for the assigned grill/steak station during service.
• Prepare and cook steaks independently according to the restaurant's standards.
• Demonstrate good knowledge of different beef cuts, including preparation, portioning and cooking methods.
• Control grill temperature, heat and cooking time to achieve consistent results.
• Accurately cook steaks to different doneness levels, including rare, medium rare, medium, medium well and well done.
• Understand and apply proper searing and Maillard reaction techniques to achieve good crust and flavour.
• Ensure steaks are properly rested and presented according to the restaurant's standards.
• Prepare and maintain all mise en place required for the grill station before service.
• Maintain consistency in taste, quality, portion size and presentation.
• Manage multiple steak orders and coordinate cooking times efficiently during busy service.
• Monitor the quality and freshness of meat and other ingredients.
• Follow proper food handling, storage, temperature control and hygiene procedures.
• Maintain cleanliness and organisation of the grill and assigned workstation at all times.
• Minimise food wastage and maintain proper portion control.
• Assist with training and guiding Commis Chefs, Demi Chefs and Kitchen Assistants where required.
• Work closely with the Head Chef and Sous Chef to ensure smooth kitchen operations.
• Perform other kitchen duties as assigned by the Head Chef or management.

Requirements

• Minimum 2-3 years of relevant kitchen experience, preferably in a steakhouse, grill restaurant, Western restaurant or similar environment.
• Proven experience cooking steaks independently is essential.
• Strong knowledge of beef cuts and steak cooking techniques.
• Able to consistently achieve different steak doneness levels according to customer orders.
• Comfortable working with high-temperature grills and during busy service periods.
• Able to independently manage a grill/steak station with minimal supervision.
• Good understanding of food hygiene and kitchen safety.
• Good teamwork and communication skills.
• Able to work shifts, weekends and public holidays.
• Positive attitude, disciplined and willing to learn.

Preferred Experience

Candidates with experience in:

• Steakhouse or premium grill restaurant
• USDA, Australian, New Zealand or Argentinian beef
• Different steak cuts and portioning
• High-volume la carte service
• Steak temperature and doneness control