Chef de Partie - Lead a High-Volume Waterfront Kitchen

Good Drinks Australia; Fremantle; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Fixed roster options

Staff discounts on merch, food and饮

Career growth

Close to public transport

Job summary

Gage Roads Fremantle is seeking a Chef de Partie to lead a section in our high-volume kitchen, delivering consistent quality and fast-paced service. You will work closely with the head chef to ensure menu execution and guest satisfaction.

Responsibilities include prep planning, stock control, and maintaining HACCP standards while mentoring junior staff. Remuneration is negotiable based on experience and roster requirements.

Qualifications

• Proven experience as a Chef de Partie in restaurants, hotels, or high-volume venues.
• Strong organisational skills and ability to perform under pressure.
• Confident running a section and contributing to team performance.
• Passion for quality food, presentation, and consistency.
• Solid understanding of food safety, HACCP, and compliance.
• Flexible availability, including evenings, weekends, and public holidays.
• Must have a food handler's certificate (supervisor).

Responsibilities

• Lead a section ensuring consistent quality and execution.
• Assist with prep planning, menu execution, and service coordination.
• Support Sous Chefs and Head Chef during high-volume services.
• Supervise and mentor junior chefs and kitchen hands.
• Maintain food safety, hygiene, and compliance standards.
• Manage stock, prep levels, and minimise wastage.
• Run a section during à la carte service, ensuring quality and consistency.
• Execute dishes to a high standard in a fast-paced service environment.
• Assist with prep, ordering, and stock control.
• Maintain strong service standards and attention to detail.
• Work closely with the kitchen team to deliver a cohesive guest experience.

Skills

Chef de Partie

High-volume kitchen

Food safety

Leadership

Job description

Gage Roads Fremantle is seeking a Chef de Partie to lead a section in our high-volume kitchen, delivering consistent quality and fast-paced service. You will work closely with the head chef to ensure menu execution and guest satisfaction.

Responsibilities include prep planning, stock control, and maintaining HACCP standards while mentoring junior staff. Remuneration is negotiable based on experience and roster requirements.