Remote Chef de Partie — Kings Canyon Outback

G'day Group; Alice Springs; Remote; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Subsidised accommodation

Staff meals

Exclusive staff discounts

Career development

Employee assistance

Job summary

G’day Group is seeking an experienced Chef de Partie to join Discovery Kings Canyon, one of Australia’s iconic remote destinations in the Red Centre. You will take ownership of your section, support menu development, and mentor junior team members while delivering exceptional dining experiences to guests from around the world.

Working alongside the Head Chef and Sous Chef, you’ll manage portion control, stock and HACCP compliance, and contribute to a positive kitchen culture in a high-volume,

Qualifications

• Previous experience as Chef de Partie in a kitchen environment.
• Relevant trade qualifications in Commercial Cookery.
• Experience in fast-paced, high-volume kitchens; remote/resort experience valued.
• Strong knowledge of food safety, hygiene and kitchen operations.
• Excellent organisational and time management skills; detail-oriented.
• Proactive team player who mentors others and takes pride in food quality.

Responsibilities

• Prepare and present high-quality dishes across restaurant service and staff dining.
• Work with Head Chef on menu development, recipe preparation, ordering and stock control.
• Monitor portion control, food quality, stock rotation and wastage for cost efficiency.
• Supervise and support junior chefs, fostering a positive team culture.
• Maintain HACCP and food safety standards and kitchen cleanliness.
• Assist with kitchen administration, stocktakes and day-to-day operations.

Skills

Chef de Partie experience

Food safety

Team mentoring

Menu development

Time management

Education

Commercial Cookery diploma/qualification

Trade qualifications

Job description

G’day Group is seeking an experienced Chef de Partie to join Discovery Kings Canyon, one of Australia’s iconic remote destinations in the Red Centre. You will take ownership of your section, support menu development, and mentor junior team members while delivering exceptional dining experiences to guests from around the world.

Working alongside the Head Chef and Sous Chef, you’ll manage portion control, stock and HACCP compliance, and contribute to a positive kitchen culture in a high-volume,