Riverside Chef de Partie – Seasonal Australian Cuisine

Morrisons Riverview Winery Moama; Moama; On-site; AUD 55,000 - 75,000; Full time

Benefits offered by this job

Staff meals

Riverfront location

Competitive wage

Great working environment

Job summary

Morrisons Riverview Winery Moama in Moama NSW is seeking an experienced Chef de Partie to join our kitchen team. You will run your section during lunch services and events, cook dishes from seasonal local produce, and maintain high standards of mise en place and hygiene.

Work with Head/Sous Chef on stock control and menu execution, collaborate in a small team, and contribute to à la carte, group bookings, and functions. Competitive wage and staff meals in a riverside setting.

Qualifications

• Proven experience as a Chef de Partie in a busy restaurant.
• Strong cooking skills across multiple techniques.
• Passion for quality ingredients and seasonal cooking.
• Good communication and teamwork.
• Current food safety knowledge or willingness to obtain.
• Available for rostered shifts Wednesday–Sunday daytime; events may require flexibility.

Responsibilities

• Running your section (or supporting multiple sections as needed) to a consistently high standard during busy lunch services and events.
• Preparing and cooking dishes using seasonal, local produce in line with our recipes and presentation standards.
• Supporting the Head Chef / Sous Chef with mise en place, stock control, ordering, and menu execution.
• Maintaining excellent food safety, hygiene, and kitchen cleanliness standards at all times.
• Working collaboratively in a small, busy team environment.
• Helping deliver quality food for à la carte dining, group bookings, and functions.

Skills

Chef de Partie

Cooking skills

Food safety knowledge

Teamwork

Reliability

Communication

Job description

Morrisons Riverview Winery Moama in Moama NSW is seeking an experienced Chef de Partie to join our kitchen team. You will run your section during lunch services and events, cook dishes from seasonal local produce, and maintain high standards of mise en place and hygiene.

Work with Head/Sous Chef on stock control and menu execution, collaborate in a small team, and contribute to à la carte, group bookings, and functions. Competitive wage and staff meals in a riverside setting.