Chef De Partie Cafe Sourdough - #1164553

Love cooking and want to learn the craft of artisanal sourdough?

About the role

Chef de Partie (Junior / Senior) at Marymount Bakehouse, a new flagship bakery and café at Upper Thomson and also Race Course Road. This role offers the opportunity to develop skills on the hot line while learning the art of naturally fermented sourdough bread, handcrafted pies, and fresh sourdough pasta. You'll work in a role that values craftsmanship, attention to detail, and continuous improvement.

Key responsibilities

• Prepare and execute dishes with consistency and attention to detail

• Manage your assigned kitchen section during service

• Learn naturally fermented sourdough bread production from mixing to baking

• Produce handcrafted pies and fresh sourdough pasta

• Assist in food preparation and daily production planning

• Maintain high standards of food quality, cleanliness, and food safety

• Work closely with the team to ensure smooth daily operations

• Contribute ideas for seasonal menus, specials, and new product development

About you

• Experience as a Chef de Partie, Demi Chef, or a strong Commis Chef ready to take the next step

• Passion for cooking and a willingness to learn artisan baking

• Positive attitude and strong work ethic

• Takes pride in craftsmanship and attention to detail

• Enjoys working in a collaborative, fast-paced environment, a safe space to excel, not distracted by office politics

• Eager to grow personally and professionally

Benefits

• 5-day work week

• Be part of the opening team for our new flagship bakery and café

• Gain valuable experience on the hot line with real ownership and responsibility

• Learn naturally fermented artisanal sourdough bread from the ground up

• Develop skills in handcrafted pies and fresh sourdough pasta

• Work across multiple disciplines instead of being confined to a single kitchen station

• Receive mentorship from a team passionate about teaching and continuous improvement

• Be involved in menu development, product innovation, and seasonal launches

• Build a specialised skill set rarely found in traditional restaurant kitchens

• Opportunities to progress into senior and leadership positions as we continue to expand

• Chef owner is involve in operations, protect all staff from petty politics