Chef de Partie

NOVOTEL; The Barossa Council; On-site; AUD 34,000 - 44,000; Part time

Benefits offered by this job

Discounted Accor rates

Family & Friends discount

Academy development programs

Career growth opportunities

CSR initiatives

Friendly team environment

Job summary

Novotel Barossa Valley Resort in the Barossa Valley is seeking a part-time Chef de Partie to lead a specific kitchen section and collaborate with a talented culinary team to deliver high-quality dishes. This role offers opportunities to develop culinary skills, work with seasonal produce, and contribute to menus across food and beverage outlets, functions and events.

You’ll join a supportive team that values quality, creativity, teamwork and a passion for food in a picturesque wine region, with

Qualifications

• Strong understanding of food safety and allergen practices.
• Knowledge of contemporary cooking trends.
• Ability to work well under pressure in a fast paced environment.
• Ability to work cohesively and collectively as part of a team.
• Diplomas/certifications may be required by the role.

Responsibilities

• Prepare and present à la carte dishes and/or buffet menus according to the hotel's standards and recipes.
• Manage a specific kitchen section during service.
• Ensure mise en place is completed before service begins.
• Maintain high levels of hygiene, safety, and sanitation in the kitchen.
• Work with Executive Sous Chef and Executive Chef to plan menu items and specials.
• Monitor portion and waste to maintain food cost efficiency.
• Train and supervise juniors as needed.
• Ensure food is prepared on time and meets quality expectations.
• Assist in stock control and inventory checks for your section.
• Maintain consistency in taste, quality, and presentation across all dishes.

Skills

Food safety & allergen practices

Contemporary cooking trends

Work under pressure

Team collaboration

Education

Diplomas/certifications (if required)

Job description

Welcome to Novotel Barossa Valley Resort

Located in the world-renowned Barossa Valley wine region, Novotel Barossa Valley Resort is nestled amongst the vineyards of Jacob’s Creek and the beautiful Barossa ranges. Our resort offers 140 beautifully appointed guest rooms, a variety of food and beverage experiences, and the largest conference and events space in regional South Australia.

Living and working in this picturesque region provides plenty to explore, from world-class vineyards and cellar doors to hot air balloon rides, bush walks, golf and relaxing at Endota Day Spa.

As a pioneer in responsible hospitality, Accor brings together more than 45 brands, 5,600 hotels and 10,000 restaurants and lifestyle destinations across 110 countries. While each brand has its own personality, they share a passion for innovation, challenging the status quo and creating meaningful experiences.

By joining us, you become a Heartist, because hospitality is, first and foremost, a work of heart.

As a Heartist, you’ll be part of a caring and supportive team where you can be yourself, grow your skills, discover new opportunities and build a career across our hotel, Accor and the wider hospitality industry — in Australia or around the world.

You’ll also enjoy exclusive benefits, recognition for your contribution and opportunities to develop both personally and professionally.

Whatever your role, you’ll have the opportunity to make a difference by creating lasting and memorable experiences for our guests, your colleagues and the planet.

Job Description

Ready for a sizzling career move?

At Novotel Barossa Valley Resort, we’re passionate about showcasing the incredible produce and flavours of our region. Our kitchen team takes pride in using fresh, locally sourced ingredients and creating quality dishes from scratch — from house-made sauces and stocks to freshly baked breads and desserts.

As a part‑time Chef de Partie, you’ll play an important role in our kitchen, taking ownership of your section and working closely with our talented culinary team to deliver consistently high‑quality dishes. You’ll have the opportunity to develop your culinary skills, share ideas, work with seasonal produce and contribute to a diverse range of menus across our food and beverage outlets, functions and events.

Whether you’re looking to build on your experience or take the next step in your culinary career, you’ll be part of a supportive team where quality, creativity, teamwork and a passion for food are at the heart of everything we do.

Key Responsibilities:

• Prepare and present à la carte dishes and/or buffet menus according to the hotel's standards and recipes.
• Manage a specific kitchen section (e.g., grill, sauce, fish, meat) during service.
• Ensure all mise en place is completed before service begins.
• Maintain high levels of hygiene, safety, and sanitation in the kitchen.
• Work closely with the Executive Sous Chef and ExecutiveChef to plan menu items and specials.
• Monitor portion and waste control to maintain food cost efficiency.
• Train and supervise commis chefs,demi chef de parties and apprenticesas needed.
• Ensure food is prepared on time and meets quality expectations for each order.
• Assist in stock control and inventory checks for your section.
• Maintain consistency in taste, quality, and presentation across all a la carte dishes.

Qualifications

Your experience and skills include:

• Strong understanding of food safety and allergen practices
• Knowledge of contemporary cooking trends
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Add diplomas/certifications required if needed

Additional Information

• Employee benefits card offering discounted rates with Accor worldwide
• Family & Friends accommodation discount
• Learning programs through our Academies
• Opportunities to develop your talent and growth within your property and globally
• Ability to make a differencethrough our CorporateSocial Activity Responsibilityprograms
• Be apart of a close knit and fun working environment

Our commitment to diversity & inclusion in the workplace