Chef de Partie
Based in Australia
Core
Prepare, cook, and serve food for a la carte and buffet menus while ensuring consistency, hygiene, and food safety.
Role type
Chef de Partie (kitchen station lead)
Builds
Food items for hotel restaurant and cafe
Domain
Hospitality / Culinary
Required skills
Culinary trade qualifications, food safety knowledge, menu preparation, team supervision, supplier liaison
Preferred skills
Ability to work under pressure, mentoring experience, idea generation for menu improvement
Responsibilities
Ensure consistency, hygiene, and food safety in food preparation; supervise and mentor apprentices and junior staff; collaborate with internal departments and liaise with suppliers; share ideas to improve environment and menus.
Seniority
Mid-level, hands-on IC
