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.

About the role:

As a Chef de Partie, you’ll take ownership of a section in our kitchen, delivering consistency and quality across every plate. Working closely with our Head and Sous Chefs, you’ll help maintain high culinary standards, mentor junior staff, and ensure smooth service during every shift.

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 under pressure and 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
• experienced with cooking Japanese cuisine in a commercial kitchen
• Strong knowledge of kitchen operations and food safety
• Flexibility with availability, including weekends and public holidays

Duties include: 

• Assist the Head Chef by managing quality control of all the dishes before they are served to the guests
• Promptly notify the Head Chef of any maintenance problems or unsafe conditions in or around the kitchen
• Manage a specific section of the kitchen (e.g. grill, larder, sauce, etc.)
• Ensure mise en place is completed and maintained daily
• Execute dishes to recipe and presentation standards
• Uphold food safety, hygiene, and workplace health and sanitary food-handling practices
• Assist in stock control, ordering, and wastage reduction
• Support and train Commis Chefs and kitchen hands
• Contribute to menu development and innovation
• Participating in team meetings and surveys

As a Chef de partie, you will ensure that each menu item from your station(s) is 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 1 year of experience as a chef de partie and/or knowledge and experience in Japanese food.