Chef de partie

As a chef de partie you will oversee a section of our busy kitchen, be it pastry, butchery, fish, sauces, vegetables and so on.

Your duties as a Chef de Partie are listed below. This list is not exhaustive. You may be required to perform other duties within the kitchen when necessary.

We are looking for someone with: 

• a positive attitude, and a willingness to work as a team.
• a great attention to detail  
• a positive can-do attitude 
• an ability to work in a fast-paced environment
• be reliable, punctual and well-presented 
• be a team player and willing to contribute to a fun work culture
• have Australian working rights

Duties include: 

• To assist in the development and planning of menus, including future food trends
• Assist with stocktake when required
• To carry out the smooth and efficient running of your section as appropriate
• To demonstrate consistent production capability during busy service periods
• Practice good hygiene and safe work practices in everyday operations

As a Chef de Partie, you will ensure each menu item from your station(s) is/are prepared on time and meets the required presentation style and quality standard.

Education and experience:

Formal training in culinary education or equivalent is required. The minimum qualification is a Certificate IV in commercial cookery or kitchen management.  

Must have at least 2 years experience as a chef de parties. You must be prepared to gain further knowledge of food and wine.