Chef de Partie - Eastern Creek Tavern

Inrecruit; Sydney; On-site; AUD 79,000 - 83,000; Full time

Benefits offered by this job

Staff perks and discounts

High standards and accredited training

Fantastic work culture and supportive

Community atmosphere

Job summary

Eastern Creek Tavern in Western Sydney is seeking an experienced Chef de Partie to join our kitchen team, working with the Head Chef and Sous Chef to manage your section and maintain high food quality. You will prepare, cook and present dishes to established recipes, plan mise en place and support menu development.

The role is full-time with a starting salary of AUD 79K - AUD 83K plus Superannuation. You will supervise junior staff, manage stock and ensure safety and hygiene standards are met.

Qualifications

• A relevant commercial cookery qualification.
• Previous experience as Chef de Partie, Demi Chef or qualified chef with responsibility for a kitchen section.
• Strong cooking skills and attention to food quality and presentation.
• Experience working efficiently during busy restaurant, hotel or bistro service.
• Sound knowledge of food safety, stock rotation and portion control.
• Good communication, organisation and teamwork skills.
• The ability to work independently and support less experienced kitchen employees.
• Availability to work evenings, weekends and public holidays as required

Responsibilities

• Organise and manage your designated kitchen section, ensuring it is fully prepared for service.
• Prepare, cook and present dishes according to established recipes, portion requirements and presentation standards.
• Plan daily mise en place and maintain preparation levels appropriate to expected demand.
• Check food quality, cooking temperatures, seasoning and presentation before dishes are served.
• Coordinate with other kitchen sections to ensure orders are completed accurately and promptly.
• Assist the Head Chef and Sous Chef with menu development, daily specials and recipe improvements.
• Supervise and guide junior chefs, apprentices and kitchen employees working within your section.
• Monitor ingredient supplies and communicate stock and ordering requirements.
• Check deliveries and maintain correct food storage, labelling and stock rotation.
• Control portion sizes, minimise waste and support food-cost targets.
• Prepare meals for dietary requirements and follow established allergen management procedures.
• Assist with food preparation and service for functions and group bookings.
• Maintain food safety records, cleaning schedules and workplace hygiene standards.
• Keep equipment and work areas clean, organised and safe, reporting maintenance issues promptly.

Skills

Strong cooking skills

Food quality awareness

Communication

Teamwork

Education

Commercial cookery qualification

Job description

Eastern Creek Tavern is a welcoming neighbourhood pub in Western Sydney, offering hearty meals, family dining and an outdoor beer garden. Our venue brings together local workers, families and friends for relaxed dining and friendly hospitality.

We are seeking an experienced and enthusiastic Chef de Partie to join our kitchen team. Working alongside the Head Chef and Sous Chef, you will manage your allocated section and contribute to consistent food quality and efficient service.

Key Duties and Responsibilities

• Organise and manage your designated kitchen section, ensuring it is fully prepared for service.
• Prepare, cook and present dishes according to established recipes, portion requirements and presentation standards.
• Plan daily mise en place and maintain preparation levels appropriate to expected demand.
• Check food quality, cooking temperatures, seasoning and presentation before dishes are served.
• Coordinate with other kitchen sections to ensure orders are completed accurately and promptly.
• Assist the Head Chef and Sous Chef with menu development, daily specials and recipe improvements.
• Supervise and guide junior chefs, apprentices and kitchen employees working within your section.
• Monitor ingredient supplies and communicate stock and ordering requirements.
• Check deliveries and maintain correct food storage, labelling and stock rotation.
• Control portion sizes, minimise waste and support food-cost targets.
• Prepare meals for dietary requirements and follow established allergen management procedures.
• Assist with food preparation and service for functions and group bookings.
• Maintain food safety records, cleaning schedules and workplace hygiene standards.
• Keep equipment and work areas clean, organised and safe, reporting maintenance issues promptly.

About You

• A relevant commercial cookery qualification.
• Previous experience as a Chef de Partie, Demi Chef or qualified chef with responsibility for a kitchen section.
• Strong cooking skills and attention to food quality and presentation.
• Experience working efficiently during busy restaurant, hotel or bistro service.
• Sound knowledge of food safety, stock rotation and portion control.
• Good communication, organisation and teamwork skills.
• The ability to work independently and support less experienced kitchen employees.
• Availability to work evenings, weekends and public holidays as required

If you are an enthusiastic and experienced hospitality professional ready to take the next step in your career, we would love to hear from you!

We offer a full-time salaried opportunity with a starting salary $79K - $83K plus Superannuation。

Additional Information

• Staff perks and discounts
• High standards and accredited training provided
• Fantastic work culture and supportive community