Chef de Partie – Hotel Kitchen, Growth & Perks

Avani; Maitland; On-site; AUD 34,000 - 48,000; Full time

Benefits offered by this job

Career Growth

Exclusive Hotel Deals

Global Perks

Retail Rewards

Wellness Support

Job summary

Minor Hotels, operating Avani Cypress Lakes Resort, is seeking a skilled Chef de Partie to join our kitchen team. This full-time role supports high standards of food quality, presentation, and hygiene across the restaurant and hotel operations.

You will prepare and cook meals, work with team members, and help maintain brand standards while adapting to rosters that may include breakfast, lunch, and dinner shifts. A Certificate III in Cookery is required and flexibility is essential.

Qualifications

• Certificate III in Cookery is required.
• Experience in a hotel or restaurant environment is preferred.
• Strong knowledge of various cooking procedures and methods.
• Excellent communication and teamwork skills.
• Positive, proactive attitude and passion for cooking.
• Flexibility to work across all service periods (breakfast, lunch, dinner) per roster.

Responsibilities

• Assist in preparing and cooking meals to high standards, following recipes.
• Collaborate with kitchen team to ensure smooth daily operations.
• Plate and present dishes to brand standards.
• Assist in preparing back-of-house rosters with the Chef in Charge.
• Oversee stock control and proper storage of food and supplies.
• Maintain cleanliness and hygiene across kitchen areas.
• Contribute to development of new menu items with Head Chef.

Skills

Communication

Teamwork

Cooking knowledge

Cooking methods

Overall flexibility

Education

Certificate III in Cookery

Job description

Minor Hotels, operating Avani Cypress Lakes Resort, is seeking a skilled Chef de Partie to join our kitchen team. This full-time role supports high standards of food quality, presentation, and hygiene across the restaurant and hotel operations.

You will prepare and cook meals, work with team members, and help maintain brand standards while adapting to rosters that may include breakfast, lunch, and dinner shifts. A Certificate III in Cookery is required and flexibility is essential.