Chef de Partie — Fast-Paced Pub Kitchen, Full-Time

Dry Dock Hotel Operations Pty Ltd; Sydney; On-site; AUD 75,000 - 80,000; Full time

Benefits offered by this job

Full-time permanent position

Competitive salary package

Career progression opportunities

Prestigious hospitality venue

Job summary

Dry Dock Public House & Dining Room in Balmain is seeking an experienced Chef de Partie to join a professional kitchen team on a full-time basis. You will manage a kitchen section, assist with menu development, and ensure top-quality dishes in line with venue standards.

We require a Certificate IV in Commercial Cookery or equivalent, 1–2 years of relevant experience, and a strong commitment to food safety and teamwork.

Qualifications

• Strong knowledge of food safety and kitchen operations.
• Excellent organisational and communication skills.
• Ability to work efficiently in a fast-paced environment and under pressure.

Responsibilities

• Manage a designated kitchen section and ensure efficient service during busy trading periods.
• Assist with menu development and seasonal menu changes.
• Monitor food quality, portion control and presentation standards.
• Assist with preparation, cooking and present high-quality dishes in accordance with venue standards and recipes.
• Ensure compliance with food safety, hygiene and WHS requirements.
• Assist with stock control, ordering, receiving and inventory management.
• Train and supervise junior kitchen staff as required.
• Maintain a clean, organised and efficient workstation.
• Contribute to a positive and professional kitchen culture.

Skills

Food safety

Organisational skills

Communication

Teamwork

Work under pressure

Education

Certificate IV in Commercial Cookery

Diploma of Hospitality Management

Equivalent qualification or 3+ years experience

Job description

Dry Dock Public House & Dining Room in Balmain is seeking an experienced Chef de Partie to join a professional kitchen team on a full-time basis. You will manage a kitchen section, assist with menu development, and ensure top-quality dishes in line with venue standards.

We require a Certificate IV in Commercial Cookery or equivalent, 1–2 years of relevant experience, and a strong commitment to food safety and teamwork.