Chef De Partie, Melbourne Airport

Vertali APAC Pty Ltd; Melbourne; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Discounts on food and beverage

Airport ASIC pass

Reward and Recognition program

Ongoing training and development

Career pathways across our global网络

Job summary

Delaware North Australia seeks an experienced Chef de Partie to lead a section in a fast-paced airport kitchen. You’ll plan menus, oversee prep, and ensure top-quality dishes while mentoring junior staff.

We require a Certificate 3 in Commercial Cookery and a proven track record in high-volume kitchens. Strong food safety knowledge and teamwork are essential for delivering exceptional service.

Qualifications

• Experience in a fast-paced, high-volume kitchen.
• Proven ability to mentor culinary team members.
• Strong communication and teamwork skills.
• Excellent time management and organisational abilities.
• Solid understanding of HACCP and Food Safety standards.

Responsibilities

• Plan menus, estimate food and labour costs, and order supplies.
• Monitor quality of dishes from prep to presentation.
• Minimise waste and maintain high standards of food safety.
• Collaborate with Head Chef to set and evaluate service standards.
• Address kitchen issues with management and wait staff.
• Demonstrate cooking techniques and provide guidance.

Skills

Fast-paced kitchen

Team player

Time management

Communication skills

Food safety knowledge

Mentoring juniors

Education

Certificate 3 in Commercial Cookery

Job description

The opportunity

Delaware North Australia is hiring a passionate and experienced Chef de Partie to join our culinary team at Melbourne Airport. This role is ideal for a chef with strong knowledge of pasta and pizza preparation, who thrives in a fast‑paced, high‑volume kitchen environment. Join a globally recognised hospitality company and showcase your culinary expertise in a dynamic airport setting.

As a Chef de Partie, you’ll be responsible for overseeing a section of the kitchen, maintaining high standards of food preparation and presentation, and supporting the Head Chef to ensure smooth day‑to‑day kitchen operations.

Availability to work across a rotating 7‑day roster, covering breakfast, lunch and dinner services.

What we offer

• Discounts on food and beverage across our outlets
• Airport ASIC pass valid for 24 months
• Reward and Recognition program
• Ongoing training and development
• Career pathways across our global network of resorts, airports and stadiums

What will you do?

• Planning menus, estimating food and labour costs and ordering food supplies
• Monitoring quality of dishes at all stages of preparation and presentation
• Highly skilled at minimising waste
• Demonstrate a solid understanding HACCP and Food Safety standards
• Collaborate with the Head Chef to establish, execute and evaluate food service standards
• Monitor dish quality throughout preparation and presentation stages
• Address food preparation issues with managers, kitchen and waiting staff
• Demonstrate techniques and provide advice on cooking procedures

More about you

• Certificate 3 in Commercial Cookery, minimum
• Proven experience as a Chef de Partie in a fast-paced, high-volume kitchen
• Strong understanding of Food Safety and HACCP standards
• Excellent time management and organisational skills
• Strong team player with the capacity to work independently
• Effective and clear communication skills
• Creativity and passion for food with a commitment to exceptional service
• The ability to mentor culinary team members