Chef de Partie - The Charles (Hatted Venue)

Etymon Projects; Sydney; On-site; AUD 65,000 - 75,000; Full time

Job summary

The Charles in Sydney, operated by Etymon Projects, is seeking an experienced Chef de Partie to join the kitchen team. You will work under the Sous Chef and Head Chef to run your section during service, ensuring every dish is prepared to the highest standards expected of a one-hatted venue.

Maintain mise en place, uphold food safety and presentation quality, and contribute to a positive, professional kitchen culture.

Qualifications

• Previous experience as a Chef de Partie or in a similar kitchen role.
• Experience within a quality restaurant environment.
• Experience in Hatted or Michelin environments is preferable.
• Strong knowledge of food preparation, cooking techniques and kitchen operations.
• Ability to work calmly and efficiently in a fast paced service environment.
• Strong communication and teamwork skills.
• A genuine interest in food, hospitality and continued professional development.
• Relevant culinary qualifications are preferred.

Responsibilities

• Running your allocated section during service and ensuring dishes are prepared consistently and to specification.
• Preparing mise en place and ensuring your section is fully organised for service.
• Maintaining high standards of food quality, presentation and consistency.
• Working closely with the Sous Chef and wider kitchen team to ensure smooth service.
• Following all food safety, hygiene and workplace health and safety requirements.
• Maintaining a clean, organised and efficient section throughout service.
• Assisting with stock rotation, storage and minimising food waste.
• Supporting and mentoring Commis Chefs and junior members of the team.
• Contributing to a positive, respectful and high performing kitchen culture.

Skills

Chef de Partie

Teamwork

Communication

Food safety

Education

Culinary qualifications

Job description

Chef de Partie - The Charles (Hatted Venue)

Old world hospitality meets new world sensibility in an opulent dining room. The Charles Brasserie delivers service with style. From the house speciality, whole dry aged roasted and pressed duck, to an exclusive wine selection and our dessert trolley layered with house baked cakes, desserts and petit fours, The Charles is a classic experience with an exuberant attitude.

Next door, The Charles Bar brings a neighbourhood feeling to the centre of the CBD. A chic all day dining café and bar à vin sitting next to our Grand Brasserie, guests can join us for a relaxed lunch, an after work aperitif or dinner.

The Role

We are looking for an experienced Chef de Partie to join the kitchen team at The Charles.

Working closely with the Sous Chef and Head Chef, you will be responsible for running your section during service and ensuring all dishes are prepared and presented to the high standards expected of a One Hatted venue.

You will play an important role in maintaining a smooth and organised kitchen, supporting the wider team during service and contributing to a positive and professional kitchen culture. This is an excellent opportunity for a Chef de Partie looking to further develop their skills within a high quality restaurant environment and learn from an experienced culinary team.

Responsibilities

• Running your allocated section during service and ensuring dishes are prepared consistently and to specification
• Preparing mise en place and ensuring your section is fully organised for service
• Maintaining high standards of food quality, presentation and consistency
• Working closely with the Sous Chef and wider kitchen team to ensure smooth service
• Following all food safety, hygiene and workplace health and safety requirements
• Maintaining a clean, organised and efficient section throughout service
• Assisting with stock rotation, storage and minimising food waste
• Supporting and mentoring Commis Chefs and junior members of the team
• Contributing to a positive, respectful and high performing kitchen culture

Experience and Qualifications

• Previous experience as a Chef de Partie or in a similar kitchen role
• Experience within a quality restaurant environment
• Experience in Hatted or Michelin environments is preferable
• Strong knowledge of food preparation, cooking techniques and kitchen operations
• Ability to work calmly and efficiently in a fast paced service environment
• Strong communication and teamwork skills
• A genuine interest in food, hospitality and continued professional development
• Relevant culinary qualifications are preferred

The Company

The Etymon Projects vision is to create, curate and manage world class hospitality, lifestyle and leisure businesses within Australia.

We want to work with people who align with the Etymon values of Excellence, Innovation, Integrity and Passion and who want to be a part of a growing hospitality services business with people at its centre.