Chef de Partie — Hotel Kitchen, Craft & Growth

MH Management (NSW) Pty Ltd; Australia; On-site; AUD 55,000 - 75,000; Full time

Benefits offered by this job

Career Growth

Exclusive Hotel Deals

Global Perks

Retail Rewards

Experiences

Banking and Insurance

Generous Leave

Wellness Boost

Job summary

Minor Hotels is seeking a skilled Chef de Partie for AVANI Cypress Lakes Resort and AVANI WELL. The role is full-time, in-house, with responsibilities spanning from food preparation to line service. You will plate dishes to brand standards and assist with rosters and stock control.

Ideal candidates hold a Certificate III in Cookery, have prior hotel/restaurant experience, and demonstrate strong cooking knowledge, teamwork, and flexibility to cover breakfast, lunch, and dinner shifts.

Qualifications

• Certificate III in Cookery is required
• Experience in a hotel or restaurant environment is essential
• Strong knowledge of various cooking procedures and methods
• Excellent communication and teamwork skills
• Flexible to work across breakfast, lunch and dinner shifts

Responsibilities

• Assist in preparing and cooking meals to the highest standard, following recipes and maintaining consistency
• Collaborate with and support fellow kitchen team members to ensure smooth daily operations
• Take pride in plating and presenting dishes to brand standards
• Assist the Chef in Charge with rostering back-of-house staff
• Oversee stock control and proper storage of food and kitchen supplies
• Maintain cleanliness and hygiene across kitchen areas and equipment
• Contribute to menu development with Head Chef

Education

Certificate III in Cookery

Hotel/restaurant experience

Cooking procedures knowledge

Communication

Teamwork

Job description

Minor Hotels is seeking a skilled Chef de Partie for AVANI Cypress Lakes Resort and AVANI WELL. The role is full-time, in-house, with responsibilities spanning from food preparation to line service. You will plate dishes to brand standards and assist with rosters and stock control.

Ideal candidates hold a Certificate III in Cookery, have prior hotel/restaurant experience, and demonstrate strong cooking knowledge, teamwork, and flexibility to cover breakfast, lunch, and dinner shifts.