Banquets & Bistro Chef de Partie: Elevate Event Dining

Discovery Parks; Lenswood; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Discounted accommodation for you, your

G’day Rewards discounts including gym,

Job summary

G’day Group’s Adelaide Hills Convention Centre seeks an experienced Chef to manage a busy commercial kitchen, delivering A La Carte and breakfast buffet services for park guests and small conferences. You will lead kitchen staff, train team members, and ensure high food quality with timely delivery.

You’ll apply formal culinary qualifications, HACCP standards, and cost-conscious menu planning while coordinating with front-of-house operations and maintaining safety practices across shifts.

Qualifications

• Previous Chef experience and cooking in a similar environment.
• Formal trade qualifications in commercial cooking or equivalent experience.
• Experience in electronic purchase ordering and cost management.
• Experience in planning and developing menus.
• Ability to work within a team and autonomously.
• Current First Aid Certificate is highly desirable.
• HACCP experience essential, with a high emphasis on food hygiene.
• Current drivers license.

Responsibilities

• Oversee kitchen employees, including training and performance development.
• Provide alacarte dining and breakfast buffet for guests residing at the Park, and buffet for small function & conference groups.
• Liaise with front of house staff to ensure smooth and efficient delivery of daily services.

Skills

Chef experience

Menu planning

Cost management

Teamwork

Food hygiene (HACCP)

First Aid

Ability to prep ahead

Education

Formal trade qualifications in commercial cooking

Equivalent experience

Tools

Electronic purchase ordering system

Job description

G’day Group’s Adelaide Hills Convention Centre seeks an experienced Chef to manage a busy commercial kitchen, delivering A La Carte and breakfast buffet services for park guests and small conferences. You will lead kitchen staff, train team members, and ensure high food quality with timely delivery.

You’ll apply formal culinary qualifications, HACCP standards, and cost-conscious menu planning while coordinating with front-of-house operations and maintaining safety practices across shifts.