Chef de Partie
Core
Support the Head Chef and Senior Sous Chef in a high-volume kitchen across breakfast, lunch, dinner, and events, ensuring food quality, safety, and profitability.
Role type
Chef de Partie (Section Leader)
Builds
Daily food service for members and guests at a hospitality club
Domain
Hospitality / Commercial Catering
Required skills
High-volume kitchen operations, section management, food safety compliance, staff mentoring, menu development support, inventory control, multi-station cooking proficiency
Preferred skills
Certificate IV in Commercial Cookery, NSW Food Safety Supervisor Accreditation
Technologies
Commercial kitchen equipment (pans, fryers, grill, larder)
Responsibilities
Prepare food daily ensuring quality and profitability, facilitate stock rotation to minimize waste, supervise and mentor apprentices, support new menu items, maintain kitchen hygiene and equipment, ensure consistent service standards
Seniority
Mid-level, hands-on IC