Chef de Partie

The Oxford Scholar; Melbourne; On-site; AUD 60,000 - 80,000; Full time

Job summary

The Oxford Scholar in Melbourne is seeking an experienced Chef de Partie to join our kitchen team on a full-time basis. We require strong culinary skills, a passion for quality food, and the ability to work effectively in a busy kitchen environment.

The successful candidate will be responsible for food preparation and cooking, maintaining high standards, and supporting smooth day-to-day kitchen operations including fast-paced service and strict hygiene practices.

Qualifications

• Relevant commercial cookery qualifications and/or appropriate industry experience.
• Previous experience working as a Chef de Partie or Chef in a busy commercial kitchen.
• Excellent food preparation and cooking skills.
• Strong knowledge of food safety and kitchen hygiene requirements.
• High standards of food quality, consistency and presentation.
• Strong organisational and time-management skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong communication and teamwork skills.
• Ability to take direction and work independently when required.
• Flexibility to work a rotating roster, including evenings, weekends and public holidays as required.

Responsibilities

• Plan menus in consultation with management and senior kitchen staff.
• Estimate food and labour costs and order food and kitchen supplies.
• Monitor the quality of dishes at all stages of preparation and presentation.
• Discuss food preparation requirements and issues with management, kitchen and front-of-house staff.
• Demonstrate cooking techniques and advise kitchen staff on food preparation and cooking procedures.
• Prepare and cook food to a consistently high standard in accordance with menu requirements and established recipes.
• Ensure consistency in portion sizes, taste, quality and presentation of all dishes.
• Manage and organise the designated kitchen section to ensure efficient preparation and service.
• Ensure food is prepared and presented efficiently during busy service periods.
• Explain, implement and enforce food safety, hygiene and sanitation requirements within the kitchen.

Skills

Cooking

Food safety

Teamwork

Time management

Independence

Flexibility

Communication

Pressure handling

Education

Commercial cookery qualification

Industry experience

Job description

Oxford Scholar is seeking an experienced and motivated Chef de Partie to join our kitchen team on a full-time basis. We are looking for someone with strong culinary skills, a passion for quality food and the ability to work effectively in a busy kitchen environment. The successful candidate will be responsible for food preparation and cooking, maintaining consistently high standards and contributing to the smooth day-to-day operation of the kitchen.

Key responsibilities

Plan menus in consultation with management and senior kitchen staff.

Estimate food and labour costs and order food and kitchen supplies.

Monitor the quality of dishes at all stages of preparation and presentation.

Discuss food preparation requirements and issues with management, kitchen and front-of-house staff.

Demonstrate cooking techniques and advise kitchen staff on food preparation and cooking procedures.

Prepare and cook food to a consistently high standard in accordance with menu requirements and established recipes.

Ensure consistency in portion sizes, taste, quality and presentation of all dishes.

Manage and organise the designated kitchen section to ensure efficient preparation and service.

Ensure food is prepared and presented efficiently during busy service periods.

Explain, implement and enforce food safety, hygiene and sanitation requirements within the kitchen.

About you

Relevant commercial cookery qualifications and/or appropriate industry experience.

Previous experience working as a Chef de Partie or Chef in a busy commercial kitchen.

Excellent food preparation and cooking skills.

Strong knowledge of food safety and kitchen hygiene requirements.

High standards of food quality, consistency and presentation.

Strong organisational and time-management skills.

Ability to work efficiently under pressure in a fast-paced environment.

Strong communication and teamwork skills.

Ability to take direction and work independently when required.

Flexibility to work a rotating roster, including evenings, weekends and public holidays as required.