Chef De Partie

NOVOTEL BAROSSA VALLEY RESORT; Adelaide; Presencial; AUD 55.000 - 75.000; Jornada completa

Descripción de la vacante

NOVOTEL BAROSSA VALLEY RESORT in Rowland Flat, SA, seeks a full-time Chef De Partie to lead a kitchen section and contribute to breakfast, lunch, and dinner service. You will prep, cook, plate, and maintain food safety while mentoring junior staff and ensuring brand standards.

You will assist with stock, ordering, and menu development in a fast-paced resort environment, embracing health-conscious, regionally inspired cuisine.

Formación

• Demonstrated experience as a Chef De Partie in hotel, resort, or high-volume kitchens.
• Strong skills in food prep, cooking methods, plating, and service across multiple meals.
• Sound knowledge of food safety standards (HACCP) and kitchen hygiene.
• Ability to supervise a section, train the kitchen team, and work with diverse staff.
• Good organizational and time management skills for busy services.
• Ability to work rotating roasters, including weekends, evenings, and holidays.
• Relevant culinary qualifications are highly regarded.

Responsabilidades

• Manage a designated kitchen section and ensure quality standards.
• Prepare and present menu items to brand standards for breakfast, lunch, and dinner.
• Coordinate mise en place, cooking, and plating for service periods.
• Monitor portions and waste; uphold food safety and hygiene.
• Supervise and mentor cooks and kitchen staff, training as needed.
• Assist with stock management and ordering; support Sous/Executive Chef.
• Collaborate on menu development and specials.
• Contribute to safe, clean, efficient kitchen operations during peak times.

Conocimientos

Food prep

Cooking methods

Plating

HACCP knowledge

Team supervision

Time management

Rotating roster

Menu development

Educación

Cert III/IV in Commercial Cookery

Descripción del empleo

Company Description

NOVOTEL BAROSSA VALLEY RESORT ilocated on Golf Links Road in Rowland Flat, South Australia. Set in the Greater Adelaide Area and the Barossa wine region, the resort offers guests a relaxing destination experience combining accommodation, dining, and wellbeing facilities. Team members work in a professional yet welcoming environment that supports high service standards and guest satisfaction. The resort's culinary and hospitality operations emphasize fresh ingredients, quality service, and memorable guest experiences. Joining the team offers opportunities for professional development within a well-known international hotel brand.

Role Description

The Chef De Partie is a full-time, on-site role based at NOVOTEL BAROSSA VALLEY RESORT in the Greater Adelaide Area. This position is responsible for managing a designated kitchen section, preparing and presenting menu items to brand and quality standards, and supporting consistent service across breakfast, lunch, and dinner periods. Daily tasks include coordinating mise en place, cooking and plating dishes, monitoring portion and waste control, and maintaining high food safety and hygiene standards. The role involves supervising and mentoring cooks and kitchen team members, assisting with stock management and ordering, and collaborating with the Sous Chef and Executive Chef on menu development and specials. The Chef De Partie also helps ensure smooth kitchen operations during peak service times and actively contributes to a safe, clean, and efficient work environment.

Qualifications

• Demonstrated experience as a Chef De Partie or equivalent role in hotel, resort, or high-volume restaurant kitchens.
• Strong technical skills in food preparation, cooking methods, and plating across breakfast, à la carte, and buffet service.
• Sound knowledge of food safety standards, HACCP principles, and kitchen hygiene, with relevant certifications preferred.
• Ability to supervise a section, train and support kitchen team members, and work effectively within a diverse team.
• Good organizational and time management skills, with the capacity to work efficiently during busy service periods.
• Flexibility to work a rotating roster, including weekends, evenings, and public holidays as required.
• Relevant culinary qualifications (e.g., Certificate III or IV in Commercial Cookery or equivalent) highly regarded.
• Experience in resort or hotel environments and an interest in health-conscious and regionally inspired cuisine are advantageous.