Chef de Partie

Colonial Group; Sydney; On-site; AUD 65,000 - 85,000; Full time

Job summary

Colonial Group is seeking a Chef de Partie to deliver memorable dining experiences while working closely with the kitchen brigade to uphold high standards and drive culinary innovation.

You will manage your section, lead on the pass when needed, monitor costs, and mentor junior chefs to grow their skills in a dynamic, culture-driven environment. Flexibility for weekend/public holiday shifts is required.

Qualifications

• Minimum experience in a professional kitchen as Demi Chef or Chef de Partie.
• Solid understanding of HACCP and health, safety, and compliance regulations.
• Proven leadership with junior staff training and development.
• Certification in commercial cookery is required; safe food handling certification preferred.
• Strong organisational skills for prep, planning and cost control.

Responsibilities

• Manage your kitchen section efficiently to ensure smooth service flow.
• Take charge at the pass when required and monitor food and labour costs within budget.
• Maintain high-quality, well-presented dishes aligned with property guidelines and timelines.
• Provide guidance and training to junior kitchen staff to help them grow.
• Keep the kitchen clean, safe and organised with emphasis on food safety standards.

Skills

Chef de Partie

HACCP

Food Safety

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