Grill Chef de Partie - Wood-Fired Asado Mastery

Federalhospitalitycareers; Hobart; On-site; AUD 52,000 - 65,000; Full time

Benefits offered by this job

Free staff meal per shift

Discounts across brands

Learning and development opportunities

Job summary

Landscape Restaurant and Grill in Hobart seeks an experienced Chef de Partie to lead the grill section, focusing on steak cuts, grades and wood-fired cooking. You will take ownership of the grill, ensuring precise heat management and high-quality dishes in a premium dining setting.

The role requires at least four years of kitchen experience, strong grill skills, and a passion for contemporary cooking with quality produce. Flexible shifts across a seven-day operation are expected.

Qualifications

• At least four years’ kitchen experience, including grill and busy sections.
• Extensive experience cooking over open flame.
• Strong knowledge of steak cuts, grades and cooking techniques.
• Confident managing heat and coals on a wood-fired grill.
• A genuine passion for contemporary cooking and quality produce.
• A commitment to consistently delivering high-quality food.
• Flexibility to work a range of shifts and days across a seven-day operation.

Responsibilities

• Own the grill section and deliver consistently high-quality dishes.
• Confidently operate our wood-fired Asado grill with precise heat control.
• Apply strong knowledge of steak cuts and cooking techniques to dishes.
• Maintain heat and coal management to ensure peak grill performance.

Skills

Grill cooking

Open flame cooking

Steak cuts & grades

Heat & coal management

Contemporary cooking

Quality produce

Flexibility

Job description

Landscape Restaurant and Grill in Hobart seeks an experienced Chef de Partie to lead the grill section, focusing on steak cuts, grades and wood-fired cooking. You will take ownership of the grill, ensuring precise heat management and high-quality dishes in a premium dining setting.

The role requires at least four years of kitchen experience, strong grill skills, and a passion for contemporary cooking with quality produce. Flexible shifts across a seven-day operation are expected.