Chef de Partie — Fast-Paced Airport Kitchen, Growth & Perks

Delaware North; Adelaide; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Discounts on food and beverage across,

Discounted Airport ASIC pass valid for

Reward and Recognition program

Ongoing training and development

Career pathways across our global网络

Job summary

Delaware North Australia at Adelaide Airport is seeking a passionate Chef de Partie to lead a section of the kitchen and uphold the highest standards of food preparation and presentation under the Head Chef.

You will plan menus, monitor quality, minimise waste, and ensure HACCP compliance in a fast-paced, high-volume environment, while mentoring junior team members and collaborating with colleagues to deliver exceptional service.

Qualifications

• Certificate III in Commercial Cookery or higher.
• Experience as Chef de Partie in a fast-paced, high-volume kitchen.
• Strong understanding of Food Safety and HACCP.
• Excellent time management and organisational skills.
• Clear communication and teamwork.
• Ability to mentor culinary team members.

Responsibilities

• Plan menus, estimate food and labour costs, and order supplies.
• Monitor quality at all stages of preparation and presentation.
• Minimise waste effectively.
• Apply HACCP and Food Safety standards.
• Collaborate with Head Chef to establish and evaluate service standards.
• Monitor dish quality during preparation and presentation stages.
• Address issues with managers, kitchen and waiting staff.
• Demonstrate techniques and advise on cooking procedures.

Skills

Food Safety HACCP understanding

Time management

Organisational skills

Team player

Communication skills

Creativity in cooking

Mentoring teammates

Education

Certificate III in Commercial Cookery or higher

Job description

Delaware North Australia at Adelaide Airport is seeking a passionate Chef de Partie to lead a section of the kitchen and uphold the highest standards of food preparation and presentation under the Head Chef.

You will plan menus, monitor quality, minimise waste, and ensure HACCP compliance in a fast-paced, high-volume environment, while mentoring junior team members and collaborating with colleagues to deliver exceptional service.