Chef de Partie — Boutique Hotel Kitchen, Career Growth

Minor International; Singleton Council; On-site; AUD 52,000 - 76,000; Full time

Benefits offered by this job

Career Growth

Hotel deals

Global perks

Retail rewards

Experiences

Healthcare & banking

Parental leave

Wellness support

Job summary

Minor Hotels in Australia is seeking a skilled Chef de Partie to join AVANI Cypress Lakes Resort. You will support high standards of food quality, presentation and hygiene while working across breakfast, lunch and dinner services.

The role offers a casual/part-time or full-time Kitchen position with rotating rosters and opportunities to contribute to menu development, stock control and teamwork within a hotel environment.

Qualifications

• Certificate III in Cookery qualification.
• ,
• Excellent communication and teamwork skills.
• A positive, proactive attitude and a genuine passion for cooking.
• Flexibility to work across all service periods as per the roster: breakfast, lunch, and dinner.

Responsibilities

• Assist in preparing and cooking meals to the highest standard, following recipes and maintaining consistency.
• Collaborate with and support fellow kitchen team members to ensure smooth daily operations.
• Take pride in plating and presenting beautifully crafted dishes, ensuring they are served to brand standards.
• Assist the Chef in Charge with preparing back-of-house rosters.
• Oversee stock control and ensure the safe and proper storage of food and kitchen supplies.
• Maintain cleanliness and hygiene across all kitchen areas, including equipment and storage.
• Contribute to the development of new menu items in partnership with the Head Chef.

Education

Certificate III in Cookery qualification

Job description

Minor Hotels in Australia is seeking a skilled Chef de Partie to join AVANI Cypress Lakes Resort. You will support high standards of food quality, presentation and hygiene while working across breakfast, lunch and dinner services.

The role offers a casual/part-time or full-time Kitchen position with rotating rosters and opportunities to contribute to menu development, stock control and teamwork within a hotel environment.