Chef de Partie - Five-Star Hotel Kitchen Leader

Crystalbrook Collection; Newcastle; On-site; AUD 55,000 - 75,000; Full time

Benefits offered by this job

50% F&B discount across Crystalbrook

$99 room rates and staff discounts

Enhanced parental leave

Ongoing learning and development

Job summary

Crystalbrook Kingsley in Newcastle invites a skilled Chef de Partie to lead a designated kitchen section under the Head Chef and Executive Chef. You will ensure top-quality dishes, mentor Commis and Demi Chefs, and contribute to menu development in a five-star hospitality setting.

Join a vibrant, sustainability-minded team delivering exceptional dining experiences across a premium hotel. The role requires flexibility across a 7-day roster, with strong focus on grooming, safety and collaboration.

Qualifications

• Demonstrated experience managing or operating a section within a professional kitchen environment.
• Certificate III or IV in Commercial Cookery, or equivalent.
• Strong knowledge of food safety, workplace health and safety and relevant health regulations.
• Sound knowledge of food preparation, cooking techniques and kitchen operations.
• The ability to communicate effectively and build positive relationships with team members and other departments.
• Demonstrated experience providing on-the-job coaching and guidance to junior team members.
• Strong interpersonal and rapport-building skills.
• Excellent attention to detail and a genuine commitment to quality.
• Strong problem-solving skills and the ability to remain calm and organised during busy service periods.
• The ability to work collaboratively and contribute to an effective team environment.
• A positive approach to change and a willingness to embrace new ideas, products and techniques.
• A strong understanding of food waste reduction and sustainable kitchen practices.
• A professional approach to grooming, presentation and workplace conduct.
• Availability to work across a 7-day roster, including weekends and public holidays.

Responsibilities

• Taking ownership of your designated section and ensuring all food is prepared and presented to the highest standard.
• Supervising and participating in the preparation, seasoning, marinating, cooking and presentation of meats, fish, seafood, poultry, sauces and other dishes relevant to your section.
• Maintaining consistency in taste, temperature, presentation and overall food quality.
• Assigning tasks and providing clear direction to Commis Chefs, Demi Chefs and other team members under your supervision.
• Providing hands-on coaching, guidance and support to junior kitchen team members.
• Working closely with the Head Chef to determine the quality and quantity of food required for service.
• Maintaining strong product knowledge and keeping up to date with new products, recipes, techniques and culinary trends.
• Monitoring stock usage and helping minimise food waste, spoilage and unnecessary costs.
• Ensuring spoiled, contaminated or unsuitable products are not used in food preparation.
• Maintaining the highest standards of food hygiene and kitchen cleanliness in line with food safety and health regulations.
• Checking equipment within your section and reporting maintenance requirements or potential issues.
• Identifying opportunities to improve products, preparation methods and guest satisfaction.
• Supporting the Head Chef with new menu items, promotions and culinary initiatives.
• Maintaining a professional standard of grooming, presentation and conduct at all times.
• Ensuring compliance with workplace health and safety, food safety, fire, security and emergency procedures.
• Supporting a positive and collaborative team environment where everyone is encouraged to perform at their best.
• Supporting Crystalbrook's sustainability goals through recycling, minimising food waste and adopting energy-efficient practices.
• Actively contributing to hotel environmental initiatives and identifying opportunities to reuse materials where appropriate.
• Maintaining confidentiality and discretion in all work-related matters.
• Working flexibly in line with business requirements and expected volumes of trade.
• Following all company policies, procedures and the Crystalbrook Code of Conduct.
• Supporting other kitchen and hotel operations as required.
• Performing other duties as directed by the Executive Chef, Head Chef or Senior Management.

Skills

Section management

Food safety knowledge

Cooking techniques

Team leadership

Coaching juniors

Education

Cert III/Cert IV in Commercial Cookery

Job description

Crystalbrook Kingsley in Newcastle invites a skilled Chef de Partie to lead a designated kitchen section under the Head Chef and Executive Chef. You will ensure top-quality dishes, mentor Commis and Demi Chefs, and contribute to menu development in a five-star hospitality setting.

Join a vibrant, sustainability-minded team delivering exceptional dining experiences across a premium hotel. The role requires flexibility across a 7-day roster, with strong focus on grooming, safety and collaboration.