Chef De Partie

The Glen Hotel Pty; Gosford; On-site; AUD 55,000 - 70,000; Full time

Benefits offered by this job

IHG discounts

Training & career path

Job summary

voco Gosford is seeking a Chef de Partie to own and run their section, ensuring every service delivers high-quality, well-plated dishes. You will lead, train, and support junior chefs while managing mise en place and stock control.

Experience in high-volume hotel kitchens and solid HACCP knowledge are essential; the role offers growth opportunities within the kitchen leadership team.

Qualifications

• Certificate III or IV in Commercial Cookery.
• At least 2 years' experience as a chef in a professional kitchen.
• High-volume experience in hotel, banqueting or busy restaurant.
• Solid knowledge of HACCP and food safety standards; Food Safety Supervisor certificate is a bonus.
• Confidence leading and teaching junior chefs, with a calm head under pressure.

Responsibilities

• Run your section during service: prep, cook and plate dishes with consistency, colour, texture and flavour front of mind.
• Plan and organise your section's mise en place so it's set up and ready to go before every shift.
• Lead, train and support junior chefs, showing them techniques and holding them to our standards.
• Keep an eye on stock levels for your section, place orders with the Executive Sous Chef, and minimise waste.
• Check deliveries, label and rotate stock to keep everything fresh.
• Follow recipes, portion sizes and plating specs, and spot any quality issues before a dish leaves the pass.
• Chip in with ideas for specials, menu changes and banqueting and event menus.
• Run HACCP and food safety in your section: temperature logs, cleaning schedules and correct storage.
• Step up and run the kitchen as required.
• Back your fellow chefs during busy services and lend a hand wherever it's needed.
• Help create a fun, respectful and safe kitchen for the whole team.

Skills

Section leadership

HACCP knowledge

Food safety

Mentoring juniors

High-volume kitchen

Education

Certificate III/IV in Commercial Cookery

Job description

108 Donnison Street, Gosford, NSW, 2250, AUSTRALIA

Run your own section and help shape the food at voco Gosford, the Central Coast's newest hotel in The Archibald precinct!

At voco Gosford, modern elegance meets warm hospitality in the heart of Gosford. We've got six hospitality venues — including a modern Australian pub, a rooftop bar and a signature restaurant — plus two levels of conference and event space overlooking Brisbane Waters. Business travellers, holidaymakers and locals all come through our doors, so our kitchen is busy, varied and never boring.

As Chef de Partie, you'll own your section from prep to pass. You'll keep it running smoothly through every service, guide and teach the Commis Chefs working alongside you, and ensure you deliver fresh, quality dishes that tell a story. It's a great step up for a chef ready to lead, with real room to grow.

What you'll actually be doing

• Run your section during service: prep, cook and plate dishes with consistency, colour, texture and flavour front of mind.
• Plan and organise your section's mise en place so it's set up and ready to go before every shift.
• Lead, train and support junior chefs, showing them techniques and holding them to our standards.
• Keep an eye on stock levels for your section, place orders with the Executive Sous Chef, and minimise waste.
• Check deliveries, label and rotate stock to keep everything fresh.
• Follow recipes, portion sizes and plating specs, and spot any quality issues before a dish leaves the pass.
• Chip in with ideas for specials, menu changes and banqueting and event menus.
• Run HACCP and food safety in your section: temperature logs, cleaning schedules and correct storage.
• Step up and run the kitchen as required.
• Back your fellow chefs during busy services and lend a hand wherever it's needed.
• Help create a fun, respectful and safe kitchen for the whole team.

What you'll bring

• Certificate III or IV in Commercial Cookery (or equivalent trade qualification).
• At least 2 years' experience as a chef in a professional kitchen, ideally including time as a Demi Chef or Chef de Partie.
• High-volume experience, whether in a hotel, banqueting or busy restaurant.
• Solid knowledge of HACCP and food safety standards; a Food Safety Supervisor certificate is a bonus.
• Confidence leading and teaching junior chefs, with a calm head under pressure.
• A genuine passion for food, hospitality and learning.
• Ability to work varied hours and days, including nights, weekends and public holidays.

What's in it for you

You’ll get IHG Employee Discounts on room rates at IHG hotels around the world, ongoing training to sharpen your skills, and a real career path within voco Gosford and the wider IHG network. We build inclusive teams and celebrate difference. Everyone's welcome here, whatever your background, and we want you to bring your whole self to work.

Screening Questions

• Do you have experience in a similar role?
• Describe your experience in a similar role