Chef de Partie — Lead a Fine-Dining Kitchen

Peppers Retreats, Resorts and Hotels; Bowral; On-site; AUD 60,000 - 80,000; Full time

Benefits offered by this job

ALL Heartist Membership

Family & Friends Discounts

Accor Live Limitless (ALL) Loyalty

Learn Your Way – Accor Academy

Worldwide Opportunities

Job summary

Peppers Craigieburn in Bowral NSW is seeking a Chef de Partie to join the kitchen team. You will work closely with all kitchen members to maintain high standards and contribute to innovative dishes, while managing your section efficiently and mentoring junior chefs.

The role requires a commercial cookery certification and a focus on food safety and cost control. Flexible to work across weekends and public holidays in a culture-driven Accor-backed setting.

Qualifications

• Demi Chef or Chef de Partie with professional kitchen experience.
• Strong knowledge of HACCP, health, safety and compliance.
• Able to lead and mentor junior kitchen staff.
• Certification in commercial cookery is required; safe food handling certificate preferred.
• Excellent organisational skills for prep, planning and cost control.
• Willing to work across weekends and public holidays.

Responsibilities

• Manage your kitchen section efficiently, ensuring a smooth service flow while providing assistance to other sections as needed
• Take charge at the pass when required and keep a close eye on food and labour costs, staying within budget constraints
• Maintain a consistent standard of high-quality, well-presented dishes that align with our property's guidelines and service timelines
• Provide guidance and training to junior kitchen staff, helping them grow in their roles
• Keep the kitchen clean, safe, and organised, with a strong emphasis on food safety standards

Skills

Chef de Partie

Leadership

HACCP knowledge

Cost control

Flexibility

Education

Commercial cookery certification

Job description

Peppers Craigieburn in Bowral NSW is seeking a Chef de Partie to join the kitchen team. You will work closely with all kitchen members to maintain high standards and contribute to innovative dishes, while managing your section efficiently and mentoring junior chefs.

The role requires a commercial cookery certification and a focus on food safety and cost control. Flexible to work across weekends and public holidays in a culture-driven Accor-backed setting.