Chef De Partie

Black Fire Restaurant; Canberra; On-site; AUD 55,000 - 75,000; Full time

Job summary

Blackfire Restaurant in Canberra is seeking a passionate and experienced Chef de Partie to join our professional kitchen team. You will manage your designated section, uphold high food quality, and support the Executive Head Chef in delivering modern Mediterranean cuisine.

Focusing on efficient mise en place, accurate portion control, and HACCP compliance, you will train junior staff, maintain a clean, safe workstation, and collaborate with front-of-house to ensure exceptional dining experiences.

Qualifications

• Certificate III in Commercial Cookery or equivalent recognised qualification.
• Minimum 2 years' experience as a Chef de Partie or similar role.
• Strong knowledge of modern cooking techniques and Mediterranean cuisine.
• Excellent knife skills and food preparation techniques.
• Understanding of Australian Food Safety Standards and HACCP.
• Availability to work nights, weekends and public holidays.

Responsibilities

• Manage and oversee a designated kitchen section during service.
• Prepare, cook and present menu items to quality standards.
• Ensure consistency in food quality, presentation and portion control.
• Assist with daily mise en place and service preparation.
• Monitor food stock levels and communicate ordering requirements.
• Minimise food waste through stock rotation and portion control.
• Maintain a clean, hygienic work area at all times.
• Comply with Food Safety Standards, HACCP and WHS.
• Assist with receiving, checking and storing deliveries.
• Train and support Commis Chefs, apprentices and kitchen assistants.
• Collaborate with front-of-house to ensure excellent service.
• Contribute ideas for menu development and seasonal specials.

Skills

Teamwork

Communication

Knife skills

Time management

Fast-paced kitchen

Education

Certificate III in Commercial Cookery

Job description

Blackfire Restaurant is seeking a passionate and experienced Chef de Partie to join our professional kitchen team. The successful candidate will be responsible for managing their designated section, maintaining exceptional food quality, ensuring food safety compliance, and supporting the Executive Head Chef in delivering a consistently high standard of modern Mediterranean cuisine.

Position Summary

Blackfire Restaurant is seeking a passionate and experienced Chef de Partie to join our professional kitchen team. The successful candidate will be responsible for managing their designated section, maintaining exceptional food quality, ensuring food safety compliance, and supporting the Executive Head Chef in delivering a consistently high standard of modern Mediterranean cuisine.

Key Responsibilities

• Manage and oversee a designated kitchen section during service.




• Prepare, cook and present menu items to Blackfire Restaurant's quality standards.




• Ensure consistency in food quality, presentation and portion control.




• Assist with daily mise en place and service preparation.




• Monitor food stock levels and communicate ordering requirements.




• Minimise food waste through effective stock rotation and portion control.




• Maintain a clean, organised and hygienic work area at all times.




• Comply with all Food Safety Standards, HACCP procedures and WHS requirements.




• Assist with receiving, checking and storing deliveries correctly.




• Train, mentor and support Commis Chefs, apprentices and kitchen assistants.




• Work collaboratively with the front-of-house team to ensure excellent customer service.




• Contribute ideas for menu development and seasonal specials.




• Ensure kitchen equipment is operated safely and report maintenance issues promptly.




• Maintain a positive, professional and team-oriented attitude during busy service periods.

Essential Requirements

• Certificate III in Commercial Cookery (or equivalent recognised qualification).




• Minimum 2 years' experience as a Chef de Partie or similar role.




• Strong knowledge of modern cooking techniques and Mediterranean cuisine.




• Excellent knife skills and food preparation techniques.




• Understanding of Australian Food Safety Standards and HACCP.




• Ability to work efficiently in a fast-paced kitchen.




• Strong organisational and time management skills.




• Excellent communication and teamwork abilities.




• Availability to work nights, weekends and public holidays.




• Full Australian working rights.