We are seeking an experienced Chef de Partie with a strong background in high-volume service and functions to join our dynamic kitchen team.
Key Responsibilities:
- Oversee and manage a designated kitchen section, with a focus on fryer and high-output service
- Prepare and execute dishes efficiently during busy service periods and large-scale functions (50–100+ guests)
- Ensure consistency in food quality, presentation, and portion control across all services
- Coordinate preparation and service for events, including canapés and function menus
- Accommodate dietary requirements and allergen considerations during service
- Supervise and train junior kitchen staff to maintain operational standards
- Manage stock control, rotation (FIFO), and minimise waste
- Maintain strict adherence to food safety, HACCP, and hygiene standards
Requirements:
- Minimum 2 years of experience as a Chef in a fast-paced commercial kitchen
- Demonstrated experience in high-volume service and function/event catering
- Strong skills across multiple sections including fryer, grill, larder, and/or pizza
- Proven ability to work under pressure and deliver consistent results
- Sound knowledge of food safety, allergen management, and kitchen operations
- Relevant qualifications in Commercial Cookery (Certificate III or higher preferred)
Pay: $75,000.00 – $80,000.00 per year
Work Location: In person
