Chef de Partie

Dry Dock Hotel Operations Pty Ltd; Sydney; On-site; AUD 75,000 - 80,000; Full time

Benefits offered by this job

Full-time permanent position

Competitive salary package

Career progression opportunities

Prestigious hospitality venue

Job summary

Dry Dock Public House & Dining Room in Balmain is seeking an experienced Chef de Partie to join a professional kitchen team on a full-time basis. You will manage a kitchen section, assist with menu development, and ensure top-quality dishes in line with venue standards.

We require a Certificate IV in Commercial Cookery or equivalent, 1–2 years of relevant experience, and a strong commitment to food safety and teamwork.

Qualifications

• Strong knowledge of food safety and kitchen operations.
• Excellent organisational and communication skills.
• Ability to work efficiently in a fast-paced environment and under pressure.

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

Food safety

Organisational skills

Communication

Teamwork

Work under pressure

Education

Certificate IV in Commercial Cookery

Diploma of Hospitality Management

Equivalent qualification or 3+ years experience

Job description

Dry Dock Hotel Operations Pty Ltd – Balmain NSW

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.

Dry Dock Hotel Operations Pty Ltd

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.

Benefits

• Full-time permanent position.
• Competitive salary package.
• Opportunity to work in a well-established and highly regarded hospitality venue.
• Professional development and career progression opportunities.

About Company

The Dry Dock Public House and Dining Room is a premium, multi-experience hospitality venue which features a stylish Public Bar, Outdoor Dining Courtyard, Lounge Bar, and destination 'One Hat' Dining Room which deliversa quality product and considered customer experience.

Following a stunning venue renovation in 2023, we have quickly established ourselves as a standout Balmain diningand drinkingdestination for both locals and visitors alike.

Join one of Sydney's most celebrated pubs, andwinner of The Good Food Guide, Pub of the Year Award, 2026 and One Hat, TIMEOUT - Best Bar & Pub Award, 2026, AHA NSW - Best Restaurant Award, 2025, ALIA - Best Wine List Award, 2025 and recipient of the prestigious "3 Glass" wine award rating and winner of 'Australia's Choice - Best Wine List' award two years in a row at the Wine List of the Year Awards 2024/25 ceremonies.

The Dry Dock Public House and Dining Room in Balmain delivers a premium hospitality guest experience with care, consideration, and heart.

Work Type: Full time

Salary: $75000-80000

Job Publish: 06-11-2026

Job Expire: 06-12-2026