Chef de Partie
Based in Australia
Core
Manage assigned kitchen stations to ensure smooth production, supervise and mentor the team, and prepare, cook, and plate menu items inspired by nature and seasonality.
Role type
Chef de Partie (line cook/station manager)
Builds
Elevated dining experiences with locally inspired dishes
Domain
Hospitality / Culinary Arts
Required skills
Time management, organization, food safety knowledge, stock and inventory management, mentoring, calm composure in fast-paced environments
Preferred skills
Passion for culinary arts, interest in professional growth, ability to foster a culture of support
Technologies
N/A
Responsibilities
Take charge of assigned kitchen stations, monitor stock and inventory, maintain food safety and hygiene standards, collaborate with Sous Chef and Executive Chef, prepare and plate menu items
Seniority
Mid-level, hands-on IC
