Chef de Partie - Lead & Train in a High-Volume Kitchen

C!NC Hotels; The Rocks; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Discounts on food and beverage,住宿,会议&宴

Conference & Events discounts

Liquor store discounts

Job summary

Cruise Bar and Restaurant in Sydney's Circular Quay invites a talented Chef de Partie to join our high-energy kitchen.

You'll supervise operations with Head and Sous Chefs, lead training, manage stock, and ensure cleanliness, quality, and clear communication across teams.

Ideal candidates bring two years in a similar role, a Certificate III in Commercial Cookery or higher, and a passion for hospitality and developing others.

Qualifications

• Two years in a similar role.
• Experience working in a multifaceted high-volume venue.
• Experience supervising procedures and standards within a kitchen environment.
• Passionate about hospitality and food.
• Creative with strong leadership and motivational skills.
• Interested in training and developing employees.
• Career progression mindset.
• Able to work a seven-day rotating roster.
• Discounts on food and beverage, accommodation, Conference & Events, liquor store.
• On the job training and career development.

Responsibilities

• Supervise kitchen operations with Head Chef and Sous Chef.
• Oversee production, preparation and quality of food.
• Lead staff training program.
• Coordinate cleanliness of the kitchen.
• Conduct and review stock control systems.
• Generate and report daily production.
• Deliver effective communication across teams and management.

Skills

Team leadership

High-volume kitchen

Staff training

Kitchen supervision

Education

Certificate III in Commercial Cookery

Higher qualification

Job description

Cruise Bar and Restaurant in Sydney's Circular Quay invites a talented Chef de Partie to join our high-energy kitchen.

You'll supervise operations with Head and Sous Chefs, lead training, manage stock, and ensure cleanliness, quality, and clear communication across teams.

Ideal candidates bring two years in a similar role, a Certificate III in Commercial Cookery or higher, and a passion for hospitality and developing others.