Chef De Partie

Who We Are

We are an upscale hospitality establishment located in the vibrant Robertson Quay area, known for delivering exceptional dining experiences. We are committed to culinary excellence, creating memorable experiences for our guests and fostering a supportive, dynamic workplace for our team. Our commitment to quality, innovation and customer satisfaction drives everything we do, making us an attractive destination for talented hospitality professionals seeking to advance their careers in a thriving culinary environment.

About the role

We are seeking an experienced Chef De Partie to join the culinary team, located in Robertson Quay in the Central Region. This is a full-time position that offers an exciting opportunity to work in a dynamic hospitality environment, leading a section of the kitchen and contributing to the delivery of exceptional culinary experiences. As Chef De Partie, you will take responsibility for a specific station within our kitchen, ensuring the highest standards of food preparation, presentation and quality whilst maintaining consistency with our culinary vision.

Key responsibilities

• Manage and oversee the daily operations of your assigned kitchen station, ensuring all dishes are prepared to the highest standards of quality and consistency
• Prepare and cook meals according to established recipes, portion sizes and presentation standards whilst maintaining food safety and hygiene protocols
• Train, supervise and mentor junior kitchen staff working under your station, providing guidance and feedback to develop their skills
• Monitor inventory levels for your station, report stock requirements and ensure efficient use of ingredients to minimise wastage
• Maintain cleanliness and organisation of your workstation, equipment and utensils in accordance with health and safety regulations
• Assist in menu development, recipe creation and refinement to introduce new dishes and maintain culinary excellence
• Adhere to food safety standards, allergen protocols and dietary requirements, communicating clearly with front-of-house staff

About you

• Minimum 3-5 years of professional kitchen experience, with proven expertise in a specific cuisine or station
• Strong culinary knowledge and technical skills with the ability to consistently produce high-quality dishes under pressure
• Proficiency in food preparation techniques, knife skills and kitchen equipment operation
• Sound understanding of food safety, hygiene and health regulations applicable to food service
• Excellent leadership and communication skills with the ability to motivate and train junior kitchen staff
• Ability to work efficiently in a fast-paced environment whilst maintaining attention to detail and quality standards
• Flexibility to work shift patterns, including evenings, weekends and public holidays as required
• Certification in food safety and hygiene or willingness to obtain relevant qualifications
• Relevant culinary qualifications or training from a recognised institution are advantageous

Benefits

• Competitive remuneration packages
• Opportunities for ongoing culinary training and development
• Supportive work environment where your expertise is valued
• Collaborative kitchen culture where innovation and excellence are encouraged
• Potential pathways for career progression into senior chef roles
• Staff meal benefits
• Positive workplace atmosphere
• Recognition of outstanding contributions to the organisation