Chef de Partie – 4-Day Week, Sat Dinner, Fine Dining

Mark Moran Vaucluse; Sydney; On-site; AUD 80,000 - 85,000; Full time

Benefits offered by this job

4-day work week

One dinner service per week

Excellent work-life balance

Year-end shutdown period

Creative input

Supportive team culture

Beautiful location

Job summary

The Botanica Vaucluse in Sydney's eastern suburbs seeks an experienced Chef de Partie to join a renowned kitchen team. You will help drive menu development, uphold exceptional quality, and guide junior staff while preparing for Friday through Sunday service.

Enjoy a 4-day week, one weekly dinner service, and a strong work-life balance in a lively, gluten-free friendly, seasonal-focused venue with outstanding produce.

Qualifications

• 3+ years in a commercial kitchen (fine dining preferred).
• Culinary arts qualification preferred.
• Strong leadership, communication, and organizational skills.
• Passion for cooking and culinary trends.
• Knowledge of food safety and hygiene regulations.

Responsibilities

• Lead and support day-to-day kitchen operations as Chef de Partie.
• Assist in menu development and seasonal specials.
• Mentor junior chefs and ensure top food quality.
• Prepare and produce during the week; support Friday to Sunday service.

Skills

Leadership

Communication

Organizational skills

Passion for cooking

Culinary trends

Food safety knowledge

Education

Culinary arts qualification

Job description

The Botanica Vaucluse in Sydney's eastern suburbs seeks an experienced Chef de Partie to join a renowned kitchen team. You will help drive menu development, uphold exceptional quality, and guide junior staff while preparing for Friday through Sunday service.

Enjoy a 4-day week, one weekly dinner service, and a strong work-life balance in a lively, gluten-free friendly, seasonal-focused venue with outstanding produce.