Full-Time Chef de Partie — Busy Pub Kitchen, Growth

Queensland Venue Co. PTY LTD; Morayfield; On-site; AUD 60,000 - 75,000; Full time

Benefits offered by this job

Staff discounts across 240+ Australian

Career progression across AVC

Supportive team environment

Job summary

Morayfield Tavern in Caboolture South, Morayfield, is seeking a Full-Time Chef de Partie to join the kitchen team. You’ll work closely with the Head Chef and Sous Chefs to deliver high-quality, consistent dishes during service.

You’ll oversee a designated kitchen section (grill, sauté, larder, or fryer), prepare and cook menu items to venue standards, and ensure food quality and presentation. A strong understanding of food safety and teamwork is essential.

Qualifications

• Experience as a Chef de Partie or strong Demi Chef ready for the next step.
• Experience in a busy pub, bistro or commercial kitchen.
• Strong understanding of food safety and kitchen hygiene.
• Ability to work well under pressure during busy services.
• Good communication and teamwork skills.
• Reliable, organised and able to take ownership of your section.

Responsibilities

• Overseeing a designated kitchen section such as grill, sauté, larder or fryer.
• Preparing and cooking menu items to recipe and venue standards.
• Ensuring food quality, consistency and presentation are maintained.
• Supporting and training Commis Chefs and kitchen assistants.
• Maintaining high food safety, hygiene and WHS standards.
• Monitoring stock levels and assisting with ordering and stock rotation.
• Minimising food waste and maintaining portion control.
• Maintaining a clean, organised and efficient kitchen during service.

Skills

Food safety

Kitchen hygiene

Communication

Teamwork

Under pressure

Job description

Morayfield Tavern in Caboolture South, Morayfield, is seeking a Full-Time Chef de Partie to join the kitchen team. You’ll work closely with the Head Chef and Sous Chefs to deliver high-quality, consistent dishes during service.

You’ll oversee a designated kitchen section (grill, sauté, larder, or fryer), prepare and cook menu items to venue standards, and ensure food quality and presentation. A strong understanding of food safety and teamwork is essential.