Lead Chef de Partie: High-Volume Hotel Kitchen

Voco; Gosford; On-site; AUD 65,000 - 75,000; Full time

Benefits offered by this job

IHG discounts

Training opportunities

Career path

Job summary

voco Gosford is seeking a Chef de Partie to own a section, run service and guide junior chefs in a busy, high‑volume kitchen at The Archibald precinct.

You’ll lead with HACCP and food safety, deliver consistent, beautifully plated dishes and contribute ideas for menus and events, while pursuing real growth within voco Gosford and the IHG network. This role requires energy, flexibility and a genuine passion for hospitality.

Qualifications

• Certificate III or IV in Commercial Cookery (or equivalent)
• 2+ years' experience as a chef in a professional kitchen, ideally including time as a Demi Chef or Chef de Partie
• High-volume experience in hotel, banqueting or busy restaurant
• Solid HACCP knowledge; a Food Safety Supervisor certificate is a bonus
• Confidence leading and teaching junior chefs, with a calm head under pressure
• Genuine passion for food and hospitality

Responsibilities

• Run your section during service: prep, cook and plate with consistency
• Plan and organise mise en place before every shift
• Lead, train and support junior chefs
• Manage stock levels and place orders to minimise waste
• Check deliveries, label and rotate stock
• Follow recipes and plating specs, spot quality issues
• Contribute ideas for specials, menus and events
• Run HACCP and food safety in your section
• Step up to run the kitchen as required
• Support fellow chefs during busy services
• Create a fun, respectful and safe kitchen environment

Skills

Leadership

Mentoring

Food safety awareness

Calm under pressure

Passion for food

Education

Certificate III or IV in Commercial Cookery

Job description

voco Gosford is seeking a Chef de Partie to own a section, run service and guide junior chefs in a busy, high‑volume kitchen at The Archibald precinct.

You’ll lead with HACCP and food safety, deliver consistent, beautifully plated dishes and contribute ideas for menus and events, while pursuing real growth within voco Gosford and the IHG network. This role requires energy, flexibility and a genuine passion for hospitality.