Chef de Partie – Resort Kitchen, Barossa Valley

NOVOTEL BAROSSA VALLEY RESORT; Adelaide; On-site; AUD 55,000 - 75,000; Full time

Job summary

NOVOTEL BAROSSA VALLEY RESORT in Rowland Flat, SA, seeks a full-time Chef De Partie to lead a kitchen section and contribute to breakfast, lunch, and dinner service. You will prep, cook, plate, and maintain food safety while mentoring junior staff and ensuring brand standards.

You will assist with stock, ordering, and menu development in a fast-paced resort environment, embracing health-conscious, regionally inspired cuisine.

Qualifications

• Demonstrated experience as a Chef De Partie in hotel, resort, or high-volume kitchens.
• Strong skills in food prep, cooking methods, plating, and service across multiple meals.
• Sound knowledge of food safety standards (HACCP) and kitchen hygiene.
• Ability to supervise a section, train the kitchen team, and work with diverse staff.
• Good organizational and time management skills for busy services.
• Ability to work rotating roasters, including weekends, evenings, and holidays.
• Relevant culinary qualifications are highly regarded.

Responsibilities

• Manage a designated kitchen section and ensure quality standards.
• Prepare and present menu items to brand standards for breakfast, lunch, and dinner.
• Coordinate mise en place, cooking, and plating for service periods.
• Monitor portions and waste; uphold food safety and hygiene.
• Supervise and mentor cooks and kitchen staff, training as needed.
• Assist with stock management and ordering; support Sous/Executive Chef.
• Collaborate on menu development and specials.
• Contribute to safe, clean, efficient kitchen operations during peak times.

Skills

Food prep

Cooking methods

Plating

HACCP knowledge

Team supervision

Time management

Rotating roster

Menu development

Education

Cert III/IV in Commercial Cookery

Job description

NOVOTEL BAROSSA VALLEY RESORT in Rowland Flat, SA, seeks a full-time Chef De Partie to lead a kitchen section and contribute to breakfast, lunch, and dinner service. You will prep, cook, plate, and maintain food safety while mentoring junior staff and ensuring brand standards.

You will assist with stock, ordering, and menu development in a fast-paced resort environment, embracing health-conscious, regionally inspired cuisine.