Chef de Partie - Lead a Busy Regional Kitchen

SkillMatching Australia; Eltham; On-site; AUD 79,000 - 85,000; Full time

Job summary

Mosey On Inn Pty Ltd is seeking a full-time Chef de Partie for The Eltham Hotel, The Loyal Bellingen Golf Club and related venues in NSW. You will manage an allocated kitchen section, ensuring high standards of food preparation, cooking and presentation during busy service times.

Under Head Chef and Sous Chef guidance, you will assist with menu development, maintain stock and food safety, and supervise junior staff to deliver quality dining experiences across regional NSW venues.

Qualifications

• Minimum 1 year of experience as Chef/Chef de Partie.
• Strong practical culinary skills—preparation, cooking, presentation.
• Ability to manage a kitchen section under pressure.
• Good communication and teamwork with colleagues.

Responsibilities

• Prepare and cook daily service items to standard recipes and presentation.
• Assist Head/Sous Chef with menu development and seasonal dishes.
• Coordinate the daily operation of the allocated kitchen section.
• Supervise junior kitchen staff and apprentices within the section.
• Maintain stock levels, portion control and food safety.
• Monitor deliveries for quality and quantity; communicate needs to senior staff.
• Ensure proper storage, labelling and rotation of food products.
• Maintain high standards of cleanliness, hygiene and food safety.
• Operate kitchen equipment safely per training and procedures.
• Collaborate with the wider kitchen and hospitality team for efficient service.

Skills

1 year experience

Culinary skills

Teamwork

Education

Diploma or equivalent in Commercial Cookery

Job description

Mosey On Inn Pty Ltd is seeking a full-time Chef de Partie for The Eltham Hotel, The Loyal Bellingen Golf Club and related venues in NSW. You will manage an allocated kitchen section, ensuring high standards of food preparation, cooking and presentation during busy service times.

Under Head Chef and Sous Chef guidance, you will assist with menu development, maintain stock and food safety, and supervise junior staff to deliver quality dining experiences across regional NSW venues.