Job Description

The Chef de Partie will be responsible for managing a specific section of the kitchen (e.g. grill, sauce, pastry, or cold larder), ensuring dishes are prepared, cooked, and presented to quality standards, on time and within budget. This role plays a key part in delivering an exceptional dining experience that reflects our commitment to genuine hospitality and attention to detail, working closely with the Sous Chef and Head Chef to maintain smooth, efficient, and hygienic kitchen operations.

Responsibilities

• Prepare, cook, and present high-quality dishes within your assigned section, in line with recipes, portion sizes, and plating standards.
• Supervise and coordinate the work of Commis Chefs and kitchen assistants within your section.
• Ensure all food is prepared and stored in accordance with food safety, hygiene, and HACCP standards.
• Monitor stock levels for your section and communicate ordering needs to the Sous Chef/Head Chef.
• Assist with menu planning and development, including seasonal and special-event menus.
• Maintain a clean, organized, and safe working environment at all times.
• Ensure consistency in taste, quality, and presentation during busy service periods.
• Liaise effectively with front-of-house staff to ensure smooth service and guest satisfaction.
• Support with stocktaking, wastage control, and cost-effective use of ingredients.
• Train, mentor, and support junior kitchen staff and apprentices.
• Adhere to all workplace health and safety (WHS) policies and procedures.
• Step in to support other sections of the kitchen as required

Required Qualifications

• Certificate III/IV in Commercial Cookery (or equivalent formal culinary qualification).
• Minimum 3-6 years' experience working as a Chef de Partie or in a similar role within a hotel, restaurant, or high-volume kitchen.

Required Skills

• Proven ability to work efficiently and calmly under pressure in a fast-paced kitchen environment.
• Excellent knife skills and sound understanding of various cooking techniques.
• Strong organizational and time-management skills.
• Good communication and teamwork skills, with the ability to lead and support junior staff.
• Flexibility to work shifts, including evenings, weekends, and public holidays.
• Current Food Safety Supervisor Certificate (or willingness to obtain one) is highly regarded.
• A genuine passion for hospitality and delivering an exceptional guest experience.

Experience Requirements

3 Years to 6 Years in hospitality.

Benefits

• Competitive salary of AUD $60,000–$80,000 per annum, commensurate with skills, qualifications and relevant experience. The salary package is negotiable for highly experienced and exceptional candidates.
• Visa sponsorship available for the successful candidate, subject to eligibility and applicable Australian visa requirements.
• Generous annual leave entitlement of 20 - 28 days, supporting a healthy work-life balance and providing employees with valuable time to recharge.
• Healthcare and health insurance benefits, supporting the health and wellbeing of our team members, subject to applicable employment terms and eligibility.
• Accommodation provided for the successful candidate.
• The opportunity to join a growing, guest-focused hospitality brand in the vibrant and beautiful suburb of St Kilda, Melbourne.
• A supportive and collaborative kitchen environment that values quality, genuine hospitality, teamwork and craftsmanship.
• Ongoing training, mentoring and career development opportunities to support your professional growth and progression within the hospitality industry.
• Staff meals and applicable discounts on accommodation, stays and other services.

Application Closing Date

30 Oct 2026