Location:
Cabramatta, New South Wales
Contract Type:
Full Time
Experience Required:
2 years
Education Level:
Vocational Qualification
Salary:
76.600,00 AUD /
Annual
Job Description
Location: Cabramatta, NSW
Full-Time: Immediate start
Reports to: Sous & Head Chef
Salary range: $76,600 - $80,000
Job Closure date: 31/8/2025
Position Overview: Mygration is engaged to source the following position for our client
Inspired by Sydney’s iconic fire-driven kitchens, our client seeks a meticulous, technically brilliant Chef de Partie (Butchery) to lead their Commis Butcher and oversee all fabrication of premium proteins. You will master dry-aging, primal breakdown, and artisanal charcuterie while ensuring zero-waste practices in a Michelin-standard kitchen. Success demands surgical precision, cost discipline, and the ability to thrive in a refrigerated, high-stakes environment.
Core Role
You will lead the butchery section, supervise one Commis Butcher, and deliver flawless, zero-waste protein fabrication.
Tasks & Duties
• Break down beef, lamb, pork, game carcasses; dry age beef up to 45+ days
• Scale, gut, fillet and portion whole fish
• Produce terrines, pâtés, cured meats and stocks from trim
• Train Commis in knife skills, yield optimisation, safety; target ≥85 % yield
• Inspect every cut for consistency, marbling, freshness; reject sub-standard items
• Manage butchery inventory, forecast needs, liaise with premium suppliers
• Maintain bandsaws, mincers, vacuum-sealers; sharpen knives daily
• Uphold HACCP, temperature logs, allergen controls in refrigerated spaces
• Advise Grill/Mains chefs on cut availability, ageing profiles, special requests
• Convert all trim to stocks, sausages, staff meals
Required
• 2–3+ years fine-dining butchery: whole-animal, dry-ageing, seafood fabrication
• Surgical knife skills and portioning accuracy
• Proven ageing/curing knowledge (pH, humidity, mould control)
• Food Safety Supervisor Certificate + Cert III/IV Meat Processing (or equivalent)
• Physical resilience; calm under pressure; obsessive attention to detail and cost discipline
Desired
• Experience with heritage breeds (e.g., Wagyu, poultry etc.)
• Knowledge of sustainable sourcing
• Excellent Charcuterie skills
To Apply
• Send CV with references and cover letter detailing premium-protein experience and achievements
• Sponsorship available for right candidat
Full-Time: Immediate start
Reports to: Sous & Head Chef
Salary range: $76,600 - $80,000
Job Closure date: 31/8/2025
Position Overview: Mygration is engaged to source the following position for our client
Inspired by Sydney’s iconic fire-driven kitchens, our client seeks a meticulous, technically brilliant Chef de Partie (Butchery) to lead their Commis Butcher and oversee all fabrication of premium proteins. You will master dry-aging, primal breakdown, and artisanal charcuterie while ensuring zero-waste practices in a Michelin-standard kitchen. Success demands surgical precision, cost discipline, and the ability to thrive in a refrigerated, high-stakes environment.
Core Role
You will lead the butchery section, supervise one Commis Butcher, and deliver flawless, zero-waste protein fabrication.
Tasks & Duties
• Break down beef, lamb, pork, game carcasses; dry age beef up to 45+ days
• Scale, gut, fillet and portion whole fish
• Produce terrines, pâtés, cured meats and stocks from trim
• Train Commis in knife skills, yield optimisation, safety; target ≥85 % yield
• Inspect every cut for consistency, marbling, freshness; reject sub-standard items
• Manage butchery inventory, forecast needs, liaise with premium suppliers
• Maintain bandsaws, mincers, vacuum-sealers; sharpen knives daily
• Uphold HACCP, temperature logs, allergen controls in refrigerated spaces
• Advise Grill/Mains chefs on cut availability, ageing profiles, special requests
• Convert all trim to stocks, sausages, staff meals
Required
• 2–3+ years fine-dining butchery: whole-animal, dry-ageing, seafood fabrication
• Surgical knife skills and portioning accuracy
• Proven ageing/curing knowledge (pH, humidity, mould control)
• Food Safety Supervisor Certificate + Cert III/IV Meat Processing (or equivalent)
• Physical resilience; calm under pressure; obsessive attention to detail and cost discipline
Desired
• Experience with heritage breeds (e.g., Wagyu, poultry etc.)
• Knowledge of sustainable sourcing
• Excellent Charcuterie skills
To Apply
• Send CV with references and cover letter detailing premium-protein experience and achievements
• Sponsorship available for right candidat
Number of vacancies:
1
Company Description
Mygration is a registered migration agency that provide services to Australian Employers who are seeking to recruit overseas skilled workers for various roles in Australia
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