Chef de Partie

Summary:

The Chef de Partie is responsible for running and supervising a designated section of the kitchen, ensuring all preparation and cooking meets the highest standards of quality, presentation, and efficiency. A key part of the role is maintaining consistency across all menu items leaving the kitchen, ensuring every dish meets the restaurant’s specifications at all times. The Chef de Partie works closely with the Head Chef on menu development, new dishes, and the day-to-day management of kitchen operations.

Responsibilities:

• Prepare and cook food according to established recipes, specifications, and menus
• Ensure all dishes are consistently prepared to the correct standard, temperature, portion size, and presentation
• Maintain consistency and quality across all menu items before they leave the kitchen
• Manage your section during service, particularly during busy periods, ensuring timely and efficient delivery of dishes
• Maintain cleanliness, organisation, and hygiene standards within your section
• Ensure compliance with all food safety, hygiene, and health & safety regulations
• Assist the Head Chef in developing new dishes, menus, and kitchen techniques
• Oversee correct storage, labelling, and stock rotation of food and ingredients

Qualifications:

• Minimum of 2 years’ experience as a Chef de Partie in a busy kitchen environment
• Strong cooking skills with a solid understanding of culinary techniques and ingredients
• Proven ability to maintain consistency and quality under pressure
• Good communication, leadership, and team management skills
• Ability to multitask and perform well in a fast-paced environment
• Strong knowledge of food hygiene, safety, and best kitchen practices
• Applicants must have the legal right to work in Australia.

Part of the team:

Complimentary TotalFusion Platinum (TFP) membership

Ongoing professional development and coaching

Career progression and enhancement