Chef de Partie - Pastry

RACV; Cape Schanck; On-site; AUD 60,000 - 80,000; Full time

Benefits offered by this job

Staff discounts

Career development

Staff benefits

State-of-the-art facilities

Job summary

RACV Cape Schanck Resort is seeking a Chef de Partie to lead a kitchen section, mentor junior chefs, and ensure consistently high-quality dishes. You will join a dynamic team at a premier Mornington Peninsula resort, delivering refined dining experiences and contributing to a welcoming guest environment.

Ideal candidates bring fine dining experience, a Certificate III in Commercial Cookery, and strong leadership, communication, and time-management skills.

Qualifications

• Experience leading a kitchen section and mentoring junior staff.
• Ability to deliver high-quality dishes across grill, larder, and pastry.
• Strong hygiene, safety, and presentation standards in line with RACV policies.

Responsibilities

• Lead and train junior kitchen staff, providing on-the-job coaching and feedback.
• Prepare and present high-quality dishes across all sections, including grill, larder, and pastry.
• Manage mise en place, stock rotation, and section operations.
• Maintain hygiene, safety, and presentation standards in line with RACV policies.
• Collaborate with the wider kitchen and resort team to enhance service delivery and guest satisfaction.

Skills

Fine dining experience

Leadership

Time management

Communication skills

Education

Certificate III in Commercial Cookery

Job description

• Competitive Salary + Penalties | Discounts on RACV Products and Endless Career Opportunities

Join the Culinary Team at Cape Schanck Resort – Where the Mornington Peninsula Meets Inspired Dining

We’re now seeking a talented and driven Chef de Partie to join our dynamic kitchen team and help deliver exceptional dining experiences in one of Victoria’s most scenic locations.

About the Role

As Chef de Partie, you’ll be responsible for leading a section of the kitchen, mentoring junior chefs and apprentices, and ensuring the delivery of consistently high-quality dishes.

What You’ll Do

• Lead and train junior kitchen staff, providing on-the-job coaching and feedback.
• Prepare and present high-quality dishes across all sections, including grill, larder, and pastry.
• Manage mise en place, stock rotation, and section operations.
• Maintain hygiene, safety, and presentation standards in line with RACV policies.
• Collaborate with the wider kitchen and resort team to enhance service delivery and guest satisfaction.

What You’ll Bring

• Proven experience in a fine dining environment.
• Certificate III in Commercial Cookery or completed apprenticeship.
• Strong knowledge of sauces, cold larder, butchery, and base cooking techniques.
• Excellent communication, leadership, and time management skills.
• Food Handlers Certificate and OH&S awareness.

Why Join Us?

• Work in a stunning resort location with state-of-the-art facilities.
• Be part of a supportive and professional culinary team.
• Enjoy career development opportunities within RACV’s hospitality network.
• Competitive salary and staff benefits.

Application process

Applicants will be required to provide evidence of their eligibility to work in Australia, and consent to a criminal record check.

Additionally, Applicants must confirm their ability to perform the inherent requirements of the position as outlined in theJob Task Analysis - Chef/Cookand whether any reasonable adjustments may be required.