Beachside Chef de Partie: Lead a Gourmet Kitchen

Hotel Ravesis; Sydney; On-site; AUD 70,000 - 90,000; Full time

Job summary

Hotel Ravesis Dinning Room, an iconic beachside restaurant on the upper floor of Hotel Ravesis overlooking Bondi Beach, seeks a Chef de Partie to join the kitchen team. You will support the Sous Chef with day-to-day operations, lead a section, and help deliver seasonal, on-trend dishes with confidence and consistency.

With 3+ years in a comparable role and strong menu knowledge, you will work under pressure, contribute to training, uphold hygiene, manage stock, and help meet cost and quality

Qualifications

• 3+ years in a comparable role.
• Knowledge of menu creation.
• Verbal and written communication skills.
• Able to work effectively under pressure.
• Demonstrated organisational ability and initiative.
• Prioritisation of task in line with business requirements.

Responsibilities

• Support the Sous Chef in the day to day operations of the kitchen at all times.
• Monitor the execution of effective stock management including ordering, receipting, storing and stock rotation.
• Support the training and growth of demi chefs and commis chefs of the section.
• Support the effective development of team members (WH&S, technology use, product knowledge, job related task performance) to meet and exceed business objectives.
• Ensure the highest standards for food production, preparation and presentation.
• Ensure meeting and implementing Hotel Ravesis standards in kitchen and staff presentation.
• Deliver on trend, relevant, seasonal food offering from the kitchen.
• Maintain cost and quality standards.
• Ensure proper hygiene and safety practices.

Skills

Menu creation

Verbal communication

Written communication

Work under pressure

Organisational ability

Prioritisation

Job description

Hotel Ravesis Dinning Room, an iconic beachside restaurant on the upper floor of Hotel Ravesis overlooking Bondi Beach, seeks a Chef de Partie to join the kitchen team. You will support the Sous Chef with day-to-day operations, lead a section, and help deliver seasonal, on-trend dishes with confidence and consistency.

With 3+ years in a comparable role and strong menu knowledge, you will work under pressure, contribute to training, uphold hygiene, manage stock, and help meet cost and quality