Chef de Partie

Colonial Group; Sutton Forest; On-site; AUD 65,000 - 90,000; Full time

Job summary

Colonial Group is seeking a Chef de Partie to join the team in our Australian kitchen. You will work closely with the brigade to sustain high standards and contribute to menu development while delivering memorable dining experiences.

You will lead a section, control costs, and ensure consistent, well-presented dishes in line with our guidelines. Training junior staff and maintaining food safety are essential aspects of the role.

Qualifications

• Previous professional kitchen experience as a Demi Chef or Chef de Partie.
• Knowledge of health, safety and compliance, with HACCP experience.
• Ability to lead junior staff and foster growth.
• Certification in commercial cookery and safe food handling preferred.
• Strong organisation, planning and cost-control skills.
• Flexibility to work weekends and public holidays.

Responsibilities

• Manage your kitchen section for smooth service.
• Take charge at the pass and monitor food and labour costs.
• Maintain high-quality, well-presented dishes per guidelines.
• Provide guidance and training to junior kitchen staff.
• Keep kitchen clean, safe and organised with food safety focus.

Skills

Demi Chef

Chef de Partie

HACCP

Leadership

Cost Control

Education

Commercial cookery certification

Job description

Purpose

As Chef de Partie, you will play a pivotal role in delivering memorable dining experience to our guests. Working closely with all members of the kitchen brigade, your role is to maintain the high standards and contribute to the development of innovative and delicious dishes.

Primary Responsibilities

• Manage your kitchen section efficiently, ensuring a smooth service flow while providing assistance to other sections as needed
• Take charge at the pass when required and keep a close eye on food and labour costs, staying within budget constraints
• Maintain a consistent standard of high-quality, well-presented dishes that align with our property's guidelines and service timelines
• Provide guidance and training to junior kitchen staff, helping them grow in their roles
• Keep the kitchen clean, safe, and organised, with a strong emphasis on food safety standards

Skills & Experience

• Previous experience in a professional kitchen setting as a Demi Chef or Chef de Partie
• Proficient knowledge of and adherence to local regulations, particularly in health, safety, and compliance matters, along with a solid grasp of HACCP management
• In this culture-driven workplace, you will be a dedicated leader, focused on nurturing junior chefs, fostering their growth, and enhancing productivity
• A certification in commercial cookery is required, and it is preferred that you also possess a valid certificate in safe food handling or food safety supervision
• Strong organisational abilities for preparation, planning, and cost control
• Flexibly to work across a range of shifts including weekends and public holidays as required