Chef de Partie - Events Kitchen Lead

Navarra Venues; Sydney; On-site; AUD 65,000 - 90,000; Full time

Job summary

Navarra Venues' kitchen is seeking a Chef de Partie to manage a designated section and uphold Navarra standards for weddings, corporate functions, and events. You will support senior chefs, mentor junior staff, and ensure clean, compliant, and efficient kitchen operations.

With 3–5 years’ experience in a commercial kitchen and a Certificate III in Commercial Cookery, you will drive quality, portion control, and HACCP compliance while contributing to menu development and seasonal updates.

Qualifications

• Minimum 3–5 years' experience in a commercial kitchen.
• Certificate III in Commercial Cookery or equivalent qualification.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Excellent knowledge of food safety and hygiene standards.

Responsibilities

• Manage and oversee a designated section of the kitchen during preparation and service.
• Ensure all dishes are prepared and presented to Navarra's quality and presentation standards.
• Coordinate workflow within the allocated section to maintain efficiency during high-volume service periods.
• Ensure all client dietary requirements are accurately and safely catered for.
• Maintain strong communication with kitchen, front-of-house, and event teams to ensure seamless event execution.
• Assist with event setup, service delivery, and pack-down requirements.
• Supervise, support, and mentor Commis Chefs, Apprentices, and Kitchen Hands.
• Provide ongoing coaching and training on recipes, preparation techniques, food safety, and presentation standards.
• Assist with the onboarding and development of new kitchen team members.
• Foster a positive, collaborative, and high-performing kitchen culture.
• Lead by example through professionalism, teamwork, and adherence to company standards.
• Maintain exceptional standards of food hygiene, cleanliness, and kitchen organisation.
• Ensure compliance with all food safety legislation, HACCP requirements, and company policies.
• Conduct regular checks to ensure safe food handling and storage practices are consistently followed.
• Ensure food is appropriately labelled, stored, rotated, and monitored.
• Report and address food safety risks immediately.
• Comply with all Work Health and Safety (WHS) requirements and safe work practices.
• Execute event menus in accordance with approved recipes, specifications, and client expectations.
• Assist with menu development and seasonal menu updates.
• Train team members on recipes, preparation methods, and presentation standards.
• Provide feedback and recommendations to improve menu quality, efficiency, and guest satisfaction.
• Support innovation and continuous improvement initiatives within the kitchen.
• Monitor food usage and support initiatives to reduce food waste.
• Maintain portion control and recipe compliance to ensure consistency and cost efficiency.
• Assist with stock management, stock rotation, and inventory control.
• Identify opportunities to improve operational efficiencies and reduce unnecessary costs.
• Support the implementation of seasonal sourcing and menu adjustments where appropriate.
• Maintain kitchen equipment and work areas to a high operational standard.
• Conduct routine equipment checks and report maintenance requirements promptly.
• Support preventative maintenance programs to minimise equipment downtime.
• Ensure all kitchen assets are used appropriately and maintained in good condition.

Skills

Kitchen experience

Pressure handling

Organisational skills

Teamwork

Education

Certificate III in Commercial Cookery

Job description

Navarra Venues' kitchen is seeking a Chef de Partie to manage a designated section and uphold Navarra standards for weddings, corporate functions, and events. You will support senior chefs, mentor junior staff, and ensure clean, compliant, and efficient kitchen operations.

With 3–5 years’ experience in a commercial kitchen and a Certificate III in Commercial Cookery, you will drive quality, portion control, and HACCP compliance while contributing to menu development and seasonal updates.