Chef de Partie - Elevate in a Hatted Kitchen

Etymon Projects; Sydney; On-site; AUD 65,000 - 75,000; Full time

Job summary

The Charles in Sydney, operated by Etymon Projects, is seeking an experienced Chef de Partie to join the kitchen team. You will work under the Sous Chef and Head Chef to run your section during service, ensuring every dish is prepared to the highest standards expected of a one-hatted venue.

Maintain mise en place, uphold food safety and presentation quality, and contribute to a positive, professional kitchen culture.

Qualifications

• Previous experience as a Chef de Partie or in a similar kitchen role.
• Experience within a quality restaurant environment.
• Experience in Hatted or Michelin environments is preferable.
• Strong knowledge of food preparation, cooking techniques and kitchen operations.
• Ability to work calmly and efficiently in a fast paced service environment.
• Strong communication and teamwork skills.
• A genuine interest in food, hospitality and continued professional development.
• Relevant culinary qualifications are preferred.

Responsibilities

• Running your allocated section during service and ensuring dishes are prepared consistently and to specification.
• Preparing mise en place and ensuring your section is fully organised for service.
• Maintaining high standards of food quality, presentation and consistency.
• Working closely with the Sous Chef and wider kitchen team to ensure smooth service.
• Following all food safety, hygiene and workplace health and safety requirements.
• Maintaining a clean, organised and efficient section throughout service.
• Assisting with stock rotation, storage and minimising food waste.
• Supporting and mentoring Commis Chefs and junior members of the team.
• Contributing to a positive, respectful and high performing kitchen culture.

Skills

Chef de Partie

Teamwork

Communication

Food safety

Education

Culinary qualifications

Job description

The Charles in Sydney, operated by Etymon Projects, is seeking an experienced Chef de Partie to join the kitchen team. You will work under the Sous Chef and Head Chef to run your section during service, ensuring every dish is prepared to the highest standards expected of a one-hatted venue.

Maintain mise en place, uphold food safety and presentation quality, and contribute to a positive, professional kitchen culture.