Casual Chef de Partie — Elevate Plating & Teamwork

Oaks Hotels & Resorts Limited; New South Wales; On-site; AUD 55,000 - 77,000; Part time

Benefits offered by this job

Career growth

Hotel discounts

Global perks

Retail rewards

Experiences

Health insurance

Parental leave

Wellness support

Job summary

Minor Hotels' Oaks Cypress Lakes Resort and Elysia Wellness Retreat are seeking a skilled Chef de Partie to join our kitchen team on a casual basis. You will help maintain high standards of food quality, presentation, and hygiene, and support the Chef in Charge with roster planning.

The role offers shift flexibility across breakfast, lunch and dinner with a rotating Monday–Sunday roster. Competitive hourly rates apply, rewarding teamwork, communication, and a genuine passion for cooking.

Qualifications

• Certificate III in Cookery qualification.
• Previous experience in a similar role within a hotel or restaurant environment.
• Strong knowledge of various cooking procedures and methods.
• Excellent communication and teamwork skills.
• A positive, proactive attitude and a genuine passion for cooking.
• Flexibility to work across all service periods as per the roster: breakfast, lunch, and dinner.

Responsibilities

• Assist in preparing and cooking meals to the highest standard, following recipes.
• Collaborate with kitchen team to ensure smooth daily operations.
• Plate dishes to brand standards and presentation.
• Assist with rosters and rostering considerations.
• Oversee stock control and proper storage of food and supplies.
• Maintain cleanliness and hygiene across all kitchen areas.
• Contribute to new menu development with the Head Chef.

Skills

Teamwork

Communication

Cooking skills

Flexibility

Positive attitude

Education

Certificate III in Cookery

Job description

Minor Hotels' Oaks Cypress Lakes Resort and Elysia Wellness Retreat are seeking a skilled Chef de Partie to join our kitchen team on a casual basis. You will help maintain high standards of food quality, presentation, and hygiene, and support the Chef in Charge with roster planning.

The role offers shift flexibility across breakfast, lunch and dinner with a rotating Monday–Sunday roster. Competitive hourly rates apply, rewarding teamwork, communication, and a genuine passion for cooking.