Chef de Partie: Creative Lead in Busy Hotel Kitchen

Welcome Hospitality Pty; Grafton; On-site; AUD 55,000 - 75,000; Full time

Job summary

Clocktower Hotel in Grafton, NSW is seeking a talented Chef de Partie to join our dynamic kitchen team. This permanent, full-time position is ideal for a mid-senior level chef who is passionate about delivering exceptional culinary experiences and maintaining high standards of food preparation and presentation.

You will supervise junior staff, assist in menu development, manage stock and waste, and collaborate with the Head Chef to ensure timely service and guest satisfaction.

Qualifications

• Culinary qualification from a recognised institution.
• Proven experience as a Chef de Partie or similar role in a high-volume kitchen.
• Strong knowledge of food safety and hygiene regulations.
• Excellent culinary skills with a passion for creating innovative dishes.
• Ability to work under pressure and manage multiple tasks effectively.
• Strong communication and leadership skills to motivate and guide the kitchen team.
• Flexibility to work evenings, weekends, and holidays as required.

Responsibilities

• Prepare and cook high-quality dishes according to the menu and Head Chef's standards.
• Supervise and train junior kitchen staff, ensuring food safety and hygiene.
• Assist in menu planning using seasonal ingredients and local produce.
• Monitor stock levels and assist with inventory to minimise waste.
• Ensure the kitchen is clean, organised, and compliant with health and safety regulations.
• Collaborate with the kitchen team to ensure timely service and guest satisfaction.
• Participate in regular kitchen meetings to discuss menu changes and improvements.

Skills

Leadership

Staff supervision

Education

Culinary qualification

Job description

Clocktower Hotel in Grafton, NSW is seeking a talented Chef de Partie to join our dynamic kitchen team. This permanent, full-time position is ideal for a mid-senior level chef who is passionate about delivering exceptional culinary experiences and maintaining high standards of food preparation and presentation.

You will supervise junior staff, assist in menu development, manage stock and waste, and collaborate with the Head Chef to ensure timely service and guest satisfaction.