Chef de Partie — Fast-Paced Kitchen Leader

Mosey On Inn; Bellingen Shire; On-site; AUD 55,000 - 65,000; Full time

Job summary

Mosey On Inn Pty Ltd is seeking a full-time Chef de Partie to join the kitchen team at The Loyal Bellingen Golf Club, NSW. You will manage an allocated kitchen section, ensuring food is prepared, cooked and presented to a consistently high standard.

Working under the Head Chef and Sous Chef, you will help with menu development, supervise junior staff, and maintain stock levels, portion control and food safety across service.

Qualifications

• Strong practical culinary skills and ability to prepare, cook and present dishes to high standards.
• Good communication and teamwork for a busy kitchen environment.
• Ability to work efficiently under pressure and manage multiple tasks during service.

Responsibilities

• Prepare and cook food for daily service in accordance with established recipes, quality standards and presentation requirements.
• Assist Head/Sous Chef with menu development and seasonal dishes.
• Coordinate daily operation of the allocated kitchen section to meet timeframes.
• Supervise junior kitchen staff and apprentices.
• Maintain stock levels, portion control and food cost controls to minimise waste.
• Monitor deliveries and communicate stock requirements to senior staff.
• Ensure proper storage, labeling and rotation of food per safety requirements.
• Maintain high standards of kitchen cleanliness, hygiene and safety.
• Operate kitchen equipment safely and in line with procedures.
• Collaborate with the wider kitchen and hospitality team for efficient service.

Skills

Culinary skills

Communication

Teamwork

Time management

Food safety

Education

Diploma in Commercial Cookery

Job description

Mosey On Inn Pty Ltd is seeking a full-time Chef de Partie to join the kitchen team at The Loyal Bellingen Golf Club, NSW. You will manage an allocated kitchen section, ensuring food is prepared, cooked and presented to a consistently high standard.

Working under the Head Chef and Sous Chef, you will help with menu development, supervise junior staff, and maintain stock levels, portion control and food safety across service.