Chef de Partie

Work Initiatives; Inner West; On-site; AUD 65,000 - 75,000; Full time

Job summary

Dry Dock Public House & Dining Room in the Inner West is seeking an experienced Chef de Partie to join the professional kitchen team on a full-time basis. You will manage a designated section, assist with menu development, monitor quality, and support junior staff.

The role offers a competitive salary in a well-established hospitality venue. Ideal candidates have a Certificate IV in Commercial Cookery or related qualification with 3+ years in a similar role, strong food safety knowledge, and the

Qualifications

• Honours relevant to fast-paced kitchen operations.
• Commitment to quality, consistency and teamwork.
• Experience in supervising junior kitchen staff would be advantageous.

Responsibilities

• Manage a designated kitchen section and ensure efficient service during busy trading periods.
• Assist with menu development and seasonal menu changes.
• Monitor food quality, portion control and presentation standards.
• Assist with preparation, cooking and presenting high-quality dishes in accordance with venue standards and recipes.
• Ensure compliance with food safety, hygiene and WHS requirements.
• Assist with stock control, ordering, receiving and inventory management.
• Train and supervise junior kitchen staff as required.
• Maintain a clean, organised and efficient workstation.
• Contribute to a positive and professional kitchen culture.

Skills

Kitchen leadership

Food safety knowledge

Organisational skills

Communication skills

Teamwork

Work under pressure

Education

Certificate IV in Commercial Cookery/Diploma of Hospitality Management

Job description

The Dry Dock Public House & Dining Room is seeking an experienced and motivated Chef de Partie to join our professional kitchen team on a full-time basis.

Key Responsibilities

• Manage a designated kitchen section and ensure efficient service during busy trading periods.
• Assist with menu development and seasonal menu changes.
• Monitor food quality, portion control and presentation standards.
• Assist with preparation, cooking and present high-quality dishes in accordance with venue standards and recipes.
• Ensure compliance with food safety, hygiene and WHS requirements.
• Assist with stock control, ordering, receiving and inventory management.
• Train and supervise junior kitchen staff as required.
• Maintain a clean, organised and efficient workstation.
• Contribute to a positive and professional kitchen culture.

Skills and Experience

• Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent qualification or at least three years of relevant experience in similar role in lieu of qualification.
• 1-2 years of relevant work experience required.
• Strong knowledge of food safety and kitchen operations.
• Ability to work efficiently in a fast-paced environment and under pressure.
• Excellent organisational and communication skills.
• A strong commitment to quality, consistency and teamwork.
• Competitive salary package.
• Opportunity to work in a well-established and highly regarded hospitality venue.
• Professional development and career progression opportunities.