Island Chef de Partie - Flexible, Scenic Resort Kitchen

Quicksilver Group; Brisbane; On-site; AUD 36,000 - 52,000; Part time

Benefits offered by this job

Discounted boat tours and cruises for你

Discounted diving tours in Cairns and/

Industry partner discounts

Great working environment on Green Is.

Job summary

Green Island Resort in Queensland, Australia, is hiring a Chef de Partie for a permanent part-time role. The position offers an hourly rate of 31.90 AUD plus penalties, working across the resort's restaurant, café and buffet to deliver high-quality dishes for resort and day guests.

You will operate under the Sous Chef and Executive Chef, maintaining kitchen standards, ensuring consistency, and contributing to daily operations while adhering to safety regulations.

Qualifications

• Cert IV in Commercial Cookery (minimum).
• Able to commit to working a flexible roster including evenings, weekends and public holidays.
• A team player with a positive attitude and commitment to excellence.

Responsibilities

• Oversee a designated section of the kitchen during service as directed by the Sous or Executive Chef, ensuring a smooth and efficient experience.
• Prepare and cook dishes in accordance with the Island's standards across multiple food outlets, ensuring consistency in quality and presentation.
• Participate in daily kitchen operations, maintaining a clean and organised work area, assist with inventory management, and support kitchen team in various tasks as needed.
• Assisting the Executive Chef and Sous Chef in creating menu items, recipes and developing dishes.
• Ensure compliance with all food and workplace health & safety regulations and strive to always work in a safe manner in line with workplace procedures.

Skills

Team player

Positive attitude

Commitment to excellence

Education

Cert IV in Commercial Cookery

Job description

Green Island Resort in Queensland, Australia, is hiring a Chef de Partie for a permanent part-time role. The position offers an hourly rate of 31.90 AUD plus penalties, working across the resort's restaurant, café and buffet to deliver high-quality dishes for resort and day guests.

You will operate under the Sous Chef and Executive Chef, maintaining kitchen standards, ensuring consistency, and contributing to daily operations while adhering to safety regulations.