Chef de Partie – High-Volume Seafood Kitchen

Gambaro Hospitality Group; Gold Coast City; On-site; AUD 65,000 - 85,000; Full time

Job summary

Pipi's Seafood Restaurant in Coolangatta, part of Gambaro Hospitality Group, is seeking an experienced Chef de Partie to join a fast-paced culinary team. This full-time role focuses on a specific kitchen station, maintaining high standards of quality, portion control, and presentation.

You will supervise junior staff, ensure food safety and hygiene, and contribute to menu development and plating techniques. Flexible to work evenings and weekends as required.

Qualifications

• 3–5 years of professional kitchen experience in a similar role.
• Specialised station experience (sauce, pastry, larder, grill, fish, or vegetable).
• Strong knowledge of food safety, hygiene, and HACCP principles.
• Formal culinary training in Cookery is highly desirable.
• Willingness to work evenings, weekends and public holidays.

Responsibilities

• Manage assigned station with responsibility for food quality, portion control and presentation.
• Prepare and cook dishes according to recipes, menus and standards.
• Supervise junior kitchen staff and apprentices; provide guidance and feedback.
• Maintain food safety, hygiene and cleanliness according to regulations.
• Monitor stock levels and report shortages to Head Chef.
• Assist in menu development and plating techniques.
• Ensure efficient workflow during service and collaborate with other kitchen sections.
• Uphold Gambaro Hospitality Group standards and a positive team environment.

Skills

Leadership

Communication

Attention to detail

Time management

Food safety knowledge

Education

Certificate III/IV in Commercial Cookery

Job description

Pipi's Seafood Restaurant in Coolangatta, part of Gambaro Hospitality Group, is seeking an experienced Chef de Partie to join a fast-paced culinary team. This full-time role focuses on a specific kitchen station, maintaining high standards of quality, portion control, and presentation.

You will supervise junior staff, ensure food safety and hygiene, and contribute to menu development and plating techniques. Flexible to work evenings and weekends as required.