Chef de Partie

Smith St Bistrot; City of Melbourne; On-site; AUD 60,000 - 76,000; Full time

Benefits offered by this job

Competitive salary

Full-time permanent position

Staff meals

Employee discounts at Smith St Bistrot

Professional development and training

Job summary

Smith St Bistrot in Collingwood, Victoria is seeking an experienced Chef de Partie to join our dynamic kitchen team in a fast-paced, professional culinary environment where your expertise and passion for food will be valued and developed.

As Chef de Partie, you will lead your station, execute classic French techniques and modern cooking methods, mentor junior staff, and help maintain high hygiene and quality standards while supporting other sections as needed.

Qualifications

• 3–5 years in a professional kitchen; 2+ years as Chef de Partie or equivalent.
• Strong skills in classical French techniques and modern cooking methods.
• Knowledge of food safety regulations and high hygiene standards.
• Experience under pressure during service with consistent quality output.
• Excellent knife skills; capable with meat, fish, vegetables and sauces.
• Leadership and ability to mentor junior staff.
• Flexible shifts including evenings, weekends and public holidays.
• Passion for quality ingredients, consistency and presentation.
• Food Safety Level 2 certificate (desirable).

Responsibilities

• Manage and oversee your assigned station; ensure mise en place is properly prepared.
• Prepare and cook dishes to high standards per recipes and plating specifications.
• Maintain strict food safety, hygiene and quality control standards.
• Train, mentor and supervise junior kitchen staff at your station.
• Monitor stock levels and communicate ordering requirements to maintain efficient kitchen operations.
• Adapt quickly to service demands and support other stations.
• Ensure all food is prepared within required timeframes and presented consistently.
• Contribute to menu development and offer creative ideas.
• Maintain excellent working relationships with team members and foster a positive kitchen culture.

Skills

Knife skills

Leadership

Team communication

Classical French techniques

Modern cooking methods

Food safety regulations

Shift flexibility

Quality ingredients

Education

Food Safety Level 2 certificate (desirable)

Job description

Smith St Bistrot is seeking an experienced Chef de Partie to join our dynamic kitchen team in Collingwood, Victoria. This is a full-time position offering an exciting opportunity to work in a fast-paced, professional culinary environment where your expertise and passion for food will be valued and developed. As Chef de Partie, you will take responsibility for a specific section of our kitchen, ensuring consistency, quality and efficiency whilst maintaining our high culinary standards although it is a small brigade and the need to be dynamic is strong and the ability to be able to work across and support multiple sections is key. This role is essential to the success of our Bistrot and offers the chance to work alongside talented chefs in a collaborative kitchen setting.

Key responsibilities

Managing and overseeing your assigned station, ensuring all mise en place is properly prepared and organised

Preparing and cooking dishes to the highest standard in accordance with our established recipes and plating specifications

Maintaining strict food safety, hygiene and quality control standards at all times

Training, mentoring and supervising junior kitchen staff working at your station

Monitoring stock levels and communicating ordering requirements to maintain efficient kitchen operations

Adapting quickly to service demands and supporting other stations when required

Ensuring all food is prepared within required timeframes and presented consistently

Contributing to menu development and offering creative ideas to enhance our culinary offerings

Maintaining excellent working relationships with team members and supporting a positive kitchen culture

What we're looking for

Minimum 3–5 years' professional kitchen experience, with at least 2 years' experience working as a Chef de Partie or equivalent

Strong technical culinary skills with proficiency in classical French techniques and modern cooking methods

Thorough knowledge of food safety regulations and commitment to maintaining high hygiene standards

Proven ability to work efficiently under pressure during service and maintain quality output

Excellent knife skills and demonstrated expertise in preparing and cooking meat, fish, vegetables or sauces depending on your station

Strong leadership and team communication skills with the ability to mentor junior staff

Flexibility to work varying shifts, including evenings, weekends and public holidays as required

Passion for quality ingredients and commitment to consistency and presentation

Current or willingness to obtain a Food Safety Level 2 certificate (desirable)

What we offer

Competitive salary reflecting your experience and expertise

Full-time permanent position offering schedule certainty and career stability

Opportunity to work with fresh, quality ingredients and creative menus in a respected bistrot

Supportive, collaborative kitchen environment with experienced head chef mentorship

Professional development and training opportunities to enhance your culinary skills

Staff meals and employee discounts at Smith St Bistrot and across the group

Positive workplace culture that values creativity, teamwork and culinary excellence

About us

Smith St Bistrot is a beloved independent restaurant located in Collingwood, specialising in classic European cuisine with a focus on quality ingredients and time-honoured cooking techniques. We are passionate about delivering exceptional dining experiences to our guests through carefully crafted menus, attentive service and a welcoming atmosphere. Our team is dedicated to maintaining the highest standards of food quality and hospitality, and we pride ourselves on being a destination restaurant within the local community. We believe in investing in our staff, fostering a culture of continuous learning and culinary excellence.