Chef De Partie

Navarra Venues

Sydney

On-site

AUD 60,000 - 76,000

Full time

9 days ago

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Benefits offered by this job

Award-winning catering

Career progression

Supportive team culture

Long-term opportunity

Job summary

Navarra Venues is seeking a Chef de Partie to join the Le Montage kitchen team in Lilyfield. This full-time role focuses on delivering high-quality dishes for weddings, corporate functions and events.

You will oversee a kitchen section, work with the Executive and Head Chefs, and contribute to a high-performing team dedicated to culinary excellence and guest satisfaction. Flexible hours include evenings and weekends to match event schedules.

Qualifications

1 year minimum experience in a commercial kitchen, ideally events or high-volume catering.
Certificate III in Commercial Cookery or equivalent.
Strong practical cooking skills and knowledge of food preparation techniques.
Solid understanding of food safety, hygiene and safe handling practices.
Experience managing a kitchen section during busy service periods.
Ability to lead by example and support junior kitchen team members.
Proven teamwork, organisation and time-management skills.

Responsibilities

Manage designated kitchen section and ensure efficient prep and service.
Prepare and present dishes per Navarra’s recipes and standards.
Coordinate workflow for high-volume events with on-time delivery.
Ensure dietary requirements are prepared accurately and safely.
Collaborate with kitchen, front-of-house and events teams for seamless service.
Assist with event setup, service and pack-down as required.
Supervise and mentor Commis Chefs, apprentices and Kitchen Hands.
Provide training on techniques, recipes and food safety.
Support onboarding and development of new kitchen staff.

Skills

Commercial kitchen experience

Team leadership

Food safety

Communication skills

Time management

Education

Certificate III in Commercial Cookery

Job description

Navarra is a privately owned and operated hospitality group with over 50 years of experience in the industry. Based in New South Wales, Navarra proudly operates five premier venues: Le Montage (Lilyfield), Curzon Hall (Ryde), Oatlands House (Oatlands), The Villa Navarra (Southern Highlands), and Conca D’Oro (Riverwood), along with a collection of bars and cafés.

With a legacy built on excellence, innovation, and community, Navarra continues to deliver exceptional experiences across weddings, corporate functions and other events.

About Navarra Venues

With a legacy built on excellence, innovation, and community, Navarra continues to deliver exceptional experiences across weddings, corporate functions and other events.

About the Role

Navarra Venues is seeking an experienced and passionate Chef de Partie to join the kitchen team at Le Montage, full time perm role based at Lilyfield.

This is an exciting opportunity for a skilled chef who thrives in a fast-paced commercial kitchen and takes pride in delivering exceptional food quality, consistency and presentation.

Working closely with the Executive Chef, Head Chef and Sous Chef, you will oversee your designated kitchen section and play an important role in delivering outstanding catering for weddings, corporate functions and special events.

From intimate celebrations to large-scale events, you will contribute to a high-performing kitchen team that takes pride in culinary excellence, teamwork and exceptional guest experiences.

This is a full-time, permanent position with ordinary working hours of 38 hours per week. Your rostered days and start and finish times will vary depending on the venue's event schedule and operational requirements. The usual working days are Wednesday to Sunday, with flexibility required to accommodate weddings, corporate functions and other events, including evening and weekend services.

Key Responsibilities

Kitchen Operations & Event Delivery

Manage your designated kitchen section, ensuring efficient preparation and service.
Prepare and present dishes in accordance with approved recipes, specifications and Navarra's quality standards.
Coordinate workflow to ensure timely and consistent delivery during high-volume events.
Ensure dietary requirements and special meal requests are prepared accurately and safely.
Collaborate with kitchen, front-of-house and event teams to deliver seamless service.
Assist with event preparation, setup, service and pack-down as required.

Team Leadership & Development

Supervise, support and mentor Commis Chefs, apprentices and Kitchen Hands.
Provide practical training on preparation techniques, recipes, presentation and food safety.
Assist with the onboarding and development of new kitchen team members.
Promote a positive, professional and collaborative kitchen environment.

Food Safety, Hygiene & Compliance

Maintain high standards of cleanliness, hygiene and kitchen organisation.
Follow all relevant food safety legislation, HACCP procedures, WHS requirements and company policies.
Ensure food is correctly labelled, stored, monitored and rotated using FIFO principles.
Monitor food handling practices and promptly address potential food safety risks.
Complete daily cleaning schedules and maintain a safe working environment.

Stock Control & Cost Management

Assist with stock control, inventory management and stock rotation.
Maintain consistent portion sizes and recipe compliance.
Monitor food usage and minimise waste.
Support effective ordering, storage and preparation practices.
Identify opportunities to improve kitchen efficiency and cost control.

Menu Quality & Equipment

Execute approved menus to a consistently high standard.
Contribute ideas for menu improvements and seasonal offerings.
Maintain kitchen equipment and report maintenance issues promptly.
Participate in pre-service briefings and communicate operational issues effectively.
Complete all required timesheets and report workplace incidents and hazards in accordance with company procedures.

About You

You are a motivated and organised chef who enjoys working as part of a professional kitchen team. You take ownership of your section, maintain high standards and remain calm under pressure.

To be successful in this role, you will have:

A minimum of 1 years' experience in a commercial kitchen, ideally in events, functions, banquets or high-volume catering.
Certificate III in Commercial Cookery or an equivalent recognised qualification.
Strong practical cooking skills and knowledge of food preparation techniques.
A sound understanding of food safety, hygiene and safe food handling practices.
Experience managing a kitchen section during busy service periods.
Strong organisational, communication and time-management skills.
The ability to lead by example and support junior kitchen team members.
A proactive approach to teamwork, quality control and problem-solving.
Current Australian work rights.

Experience in wedding catering, corporate functions or large-scale event kitchens will be highly regarded.

Why Join Navarra Venues?

Join a business where hospitality is at the heart of everything we do.

Established industry leader: Join a family-owned and operated business with more than 50 years of hospitality experience.
Award-winning catering: Be part of a team recognised at the 2025 Restaurant & Catering Awards for Best Event Catering (200+ guests) in NSW.
A variety of events: Work across weddings, corporate functions and celebrations ranging from intimate gatherings to large-scale banquets.
Career progression: Develop your skills and pursue future opportunities within our growing group of venues.
Supportive team culture: Work alongside experienced hospitality professionals who value teamwork, quality and professionalism.
Long-term opportunity: Build your career with an established business that values employee development and loyalty.