Chef de Partie

Prospect Country House and Restaurant; Richmond; On-site; AUD 55,000 - 76,000; Full time

Job summary

Prospect Country House and Restaurant in Richmond, TAS is seeking an experienced Chef de Partie ready to progress toward Sous Chef. You will work with the Head Chef on daily kitchen operations, seasonal menus, and ordering while developing leadership skills for senior kitchen management.

You will independently run a section, mentor junior staff, and help uphold refined, produce-driven cuisine using local Tasmanian ingredients. Full-time role with award-rate remuneration based on experience.

Qualifications

• Previous experience as a Chef de Partie or in a similar senior kitchen role.
• Strong cooking techniques and refined, produce-driven cuisine.
• Ability to run a section independently and manage service confidently.
• Interest in seasonal menu development and local ingredients.

Responsibilities

• Independently managing kitchen & hotel service while maintaining high standards of food quality and presentation.
• Taking ownership of preparation, section management and service execution.
• Assisting with seasonal menu development and refinement of existing menus.
• Mentoring junior chefs and apprentices and supporting leadership development.

Skills

Chef de Partie

Leadership

Menu development

Stock control

Food safety

Job description

Prospect Country House and Restaurant – Richmond TAS

Bring Your Culinary Creativity to Life | Full-Time Chef

About the role

This is an opportunity for an experienced Chef de Partie who is ready to take the next step towards a Sous Chef position. You will work closely with the Head Chef, contributing to daily kitchen operations, menu development and ordering while building the leadership skills needed to progress into a senior kitchen management role.

Key responsibilities

• Independently managing kitchen & hotel service while assisting and maintaining consistently high standards of food quality and presentation
• Taking ownership of preparation, section management and service execution
• Assisting with seasonal menu development, dish creation & refinement of existing menus
• Contributing ideas that showcase local Tasmanian producers and seasonal ingredients
• Assisting with stock ordering, supplier communication and inventory management
• Monitoring food costs, portion control, stock rotation and waste reduction
• Planning preparation requirements to ensure smooth and efficient service
• Maintaining high standards of food safety, cleanliness and kitchen organisation
• Supporting and mentoring junior chefs and apprentices
• Taking responsibility for the kitchen when required, working confidently and independently with minimal supervision

About you

• Previous experience as a Chef de Partie or in a similar senior kitchen role
• Strong cooking techniques and an appreciation for refined, produce-driven cuisine
• The ability to run a section independently and confidently manage service
• An interest in seasonal menu development and creative use of local ingredients
• Experience or a willingness to develop skills in ordering, stock control and supplier management
• An understanding of food costing, portion control and kitchen efficiency
• Strong organisational skills and the ability to work proactively without constant supervision
• The confidence to support and guide junior kitchen staff
• A professional attitude, strong work ethic and pride in producing quality food
• A genuine ambition to progress into a Sous Chef role

Full-time employment with competitive remuneration, award rates based on experience level.

The opportunity to work with quality Tasmanian produce in a refined farm-to-table environment

Involvement in seasonal menu development and creative decision-making

Greater responsibility across kitchen operations, ordering and stock management

A supportive working relationship with the Head Chef

Opportunities to develop leadership and kitchen management skills

A genuine pathway towards a Sous Chef position for the right candidate