Chef de Partie: Lead & Mentor Your Kitchen Section

Federal Group; Launceston; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

1 free staff meal per shift

Free onsite Parking

Uniforms onsite laundering

Discounts across properties

Learning and development opportunities

Job summary

Country Club Tasmania in Launceston, TAS, is seeking an experienced chef to lead a kitchen section with a focus on high-quality dish prep and consistent service. You will mentor junior team members and ensure stock control, portioning and waste reduction align with menu standards.

Key requirements include a Certificate III in Commercial Cookery, supervisory experience, strong planning and multitasking, and a safety-first approach to hygiene.

Qualifications

• Certificate III in Commercial Cookery or equivalent trade qualification.
• Experience coaching or supervising junior team members.
• Strong planning, organisation and multitasking skills.
• Excellent attention to detail and commitment to producing high-quality food.
• A safety-first mindset with knowledge of hygiene standards and safe work practices.

Responsibilities

• Lead the smooth running of your section, preparing high-quality dishes to recipe and menu standards.
• Support service by checking quality and consistency before, during and after each shift.
• Guide, assist and motivate junior kitchen team members, including cooks, commis and demi chefs.
• Manage portion control, stock rotation and waste reduction while keeping your station organised and ready for service.
• Maintain strong food safety, hygiene and workplace health and safety standards across your area.
• Work closely with the Executive Sous Chef and broader kitchen team to deliver a consistent experience.

Skills

Coaching

Planning

Multitasking

Attention to detail

Communication

Education

Certificate III in Commercial Cookery

Job description

Country Club Tasmania in Launceston, TAS, is seeking an experienced chef to lead a kitchen section with a focus on high-quality dish prep and consistent service. You will mentor junior team members and ensure stock control, portioning and waste reduction align with menu standards.

Key requirements include a Certificate III in Commercial Cookery, supervisory experience, strong planning and multitasking, and a safety-first approach to hygiene.