Chef de Partie — Banquets & Bistro Mastery

G'day Group; Adelaide Hills; On-site; AUD 60,000 - 90,000; Full time

Benefits offered by this job

Discounted accommodation across 300+ G

Rewards partners discounts

Service recognition awards

Employee Assistance Program

Internal promotions

Job summary

G'day Group's Adelaide Hills Convention Centre is seeking a Chef to lead a busy commercial kitchen servicing breakfast and dinner for groups and the Bistro. You will manage daily kitchen operations, ensure high food quality, maintain cost controls, and train staff to deliver consistent guest experiences.

The role requires previous chef experience, formal trade qualifications, HACCP and strong teamwork, with a focus on menu planning, ordering, and safe food handling across shifts.

Qualifications

• Previous chef experience in a similar environment.
• Formal trade qualifications in commercial cooking.
• Experience with electronic purchase ordering and cost management.
• Experience in planning and developing menus.
• Ability to work within a team and autonomously.
• Ability to prep and organise ahead.
• First Aid certificate is desirable.
• HACCP experience with emphasis on food hygiene.
• Current driver’s license.

Responsibilities

• Provide efficient, cost-effective food service in a busy Commercial Kitchen with split shifts (breakfast & dinner).
• Oversee all kitchen staff including training and performance development; ensure high food quality.
• Prepare alacarte dining, breakfast buffet, and buffet for small functions and conferences.
• Liaise with front-of-house to ensure smooth, timely daily services.

Skills

Previous chef experience

Formal trade qualifications

Electronic purchase ordering

Menu planning

Teamwork & autonomy

Prep & organise ahead

First Aid certificate desirable

HACCP experience

Drivers license

Job description

G'day Group's Adelaide Hills Convention Centre is seeking a Chef to lead a busy commercial kitchen servicing breakfast and dinner for groups and the Bistro. You will manage daily kitchen operations, ensure high food quality, maintain cost controls, and train staff to deliver consistent guest experiences.

The role requires previous chef experience, formal trade qualifications, HACCP and strong teamwork, with a focus on menu planning, ordering, and safe food handling across shifts.