Chef de Partie - Brunch & Dinner, Path to Senior CDP

Allouche Investments; Sutherland Shire Council; On-site; AUD 60,000 - 75,000; Full time

Job summary

Next Door Cronulla is a beachfront café, restaurant and bar seeking a Chef de Partie to run a section with confidence across brunch and dinner service. You will work closely with the Head Chef and Sous Chef, taking ownership of prep, execution and standards during service.

You’ll mentor junior team members, maintain pace, follow recipes and presentation standards, and ensure a clean, safe section in line with food safety rules.

Qualifications

• Experience working a section in a busy, high-volume kitchen (café, restaurant, or similar).
• Solid knife skills and a strong grasp of kitchen fundamentals.
• Ability to keep pace and composure during a fast-paced service.
• A genuine appetite to learn, take feedback, and develop your craft.
• Team-first attitude — happy to help out beyond your own section when needed.
• Current Food Safety Supervisor certificate (or willingness to obtain).
• Availability across brunch shifts and dinner services, including weekends.

Responsibilities

• Run an assigned section during brunch and dinner service, maintaining pace, consistency, and plate quality
• Complete mise en place and prep to spec ahead of each service
• Follow recipes, portioning, and presentation standards consistently
• Maintain a clean, organised, and safe section in line with food safety standards
• Communicate clearly with the pass and other sections during busy periods
• Support stock rotation, ordering input, and minimising waste on your section
• Help train and guide junior kitchen staff and apprentices
• Contribute ideas during menu development and specials planning
• Uphold hygiene, WHS, and food safety compliance at all times

Job description

Next Door Cronulla is a beachfront café, restaurant and bar seeking a Chef de Partie to run a section with confidence across brunch and dinner service. You will work closely with the Head Chef and Sous Chef, taking ownership of prep, execution and standards during service.

You’ll mentor junior team members, maintain pace, follow recipes and presentation standards, and ensure a clean, safe section in line with food safety rules.