Chef & CDP Wanted

Roberts On Oxford; City Of Vincent; On-site; AUD 55,000 - 75,000; Full time

Benefits offered by this job

Employee Assistance Program (EAP)

Career development opportunities

No late-night finishes

Positive working environment

Job summary

Roberts On Oxford in Western Australia is seeking a passionate Commis Chef / Chef de Partie to join our team. You will prepare dishes for daily service, functions, and events while upholding quality, presentation, and guest satisfaction.

You will work closely with front-of-house to ensure a seamless dining experience, contribute to menu development, and support a small kitchen team with a positive work environment and opportunities for growth.

Qualifications

• Solid food prep and cooking capabilities
• Ability to work efficiently during busy services
• Strong knowledge of kitchen procedures and safety
• Good organisation and time management in a small team

Responsibilities

• Prepare and expedite dishes to a high standard during service
• Manage a kitchen section and assist Head Chef
• Contribute to pub classics, tapas, seasonal menus and functions
• Maintain portion control, presentation, and quality
• Assist with stock rotation, ordering and inventory control
• Ensure food storage and handling meet safety standards
• Keep the kitchen clean, organised and efficient
• Collaborate with front-of-house during service
• Support functions and events for larger groups
• Contribute to menu development and kitchen procedures improvements

Skills

Food preparation

Cooking skills

Teamwork

Work under pressure

Food safety & hygiene

Time management

Presentation

Education

Cookery certificate (Cert III/IV)

Job description

We’re seeking a passionate and skilled Commis Chef / Chef de Partie and Cook to join our team. You’ll be preparing dishes for daily service, functions, and special events, while maintaining high standards of quality, presentation, and guest satisfaction. This role involves close collaboration with our front-of-house team to ensure a seamless dining experience for every patron.

Key responsibilities

• Prepare, handle, cook and expedite food to a consistently high standard during busy services
• Manage preparation and service within an allocated kitchen section
• Assist Head Chef with the preparation of pub classics, tapas-style dishes, seasonal menus and function catering
• Maintain strict portion control, consistent presentation, and premium quality
• Assist Head Chef with stock rotation, ordering and inventory control
• Ensure food is stored, prepared and handled in accordance to health standards and food-safety requirements
• Maintain a clean, organised and efficient kitchen environment
• Work collaboratively with other chefs and front-of-house staff during service
• Assist with functions and events, including preparation and service for larger groups
• Contribute to menu development and improvements to kitchen procedures

About you

• Certificate III or Cert IV in Commercial Cookery or equivalent qualification
• Minimum 1 year of relevant experience working as a Chef, Commis Chef or Chef de Partie in a restaurant, hotel, pub or similar commercial kitchen
• Strong food preparation and cooking skills
• Ability to work well under pressure in a fast-paced environment
• Strong knowledge of kitchen procedures, food safety, hygiene, and council regulations / compliance
• Strong organisational and time-management skills
• Ability to work independently and as part of a small kitchen team
• Excellent teamwork and communication skills, especially with front-of-house staff
• Flexibility to work evenings, weekends and public holidays as required
• Creativity, passion, and a strong eye for presentation

• Full-time, ongoing employment
• Creative input into menus, seasonal dishes and daily specials
• Employee Assistance Program (EAP) support
• Opportunities for career development as the business continues to grow
• The opportunity to become an important part of a small, supportive hospitality team
• A positive working environment with no late-night finishes