Chef de Partie

Key Responsibilities

• Take responsibility for the day-to-day operation of an assigned section of the kitchen.

• Prepare, cook and present dishes according to established recipes, portion requirements and presentation standards.

• Organise and complete mise en place before each service and ensure the assigned section is fully prepared for busy service periods.

• Prepare ingredients, including cutting, portioning, marinating and other preparation required for cooking.

• Apply appropriate cooking techniques such as stir-frying, steaming, braising, roasting, deep-frying and other methods required for menu dishes.

• Monitor the quality, freshness and condition of ingredients used within the assigned section.

• Check dishes before service to ensure consistency in taste, appearance, portion size and overall quality.

• Coordinate food preparation and cooking with other kitchen sections to ensure customer orders are completed accurately and on time.

• Assist the Head Chef with menu planning and development, including suggesting new dishes, seasonal menu items and improvements to existing dishes.

• Assist with recipe development, food preparation methods, portion control and presentation standards for new and existing menu items.

• Consider ingredient availability, food costs and efficient use of ingredients when contributing to menu planning.

• Assist with trialling and evaluating new dishes before they are introduced to the menu.

• Monitor stock levels for the assigned kitchen section and advise the Head Chef of ingredients and supplies that need to be ordered.

• Receive and check food supplies where required and ensure ingredients are stored correctly.

• Follow appropriate stock rotation, labelling and storage procedures to maintain freshness and minimise food wastage.

• Control food wastage and ensure ingredients are used efficiently and economically.

• Guide and provide day-to-day instructions to junior chefs, cooks and kitchen assistants working within the assigned section.

• Assist with training junior kitchen staff in food preparation, cooking techniques, portion control, presentation and kitchen procedures.

• Ensure junior kitchen staff complete assigned preparation and cooking duties to the required standard.

• Maintain a clean, organised and hygienic workstation throughout preparation and service.

• Ensure food is handled, prepared, cooked and stored in accordance with food safety and hygiene requirements.

• Ensure kitchen equipment and utensils are used safely and correctly and report any maintenance or equipment issues.

• Follow workplace health and safety procedures and assist in maintaining a safe working environment.

• Communicate effectively with the Head Chef and other kitchen team members regarding service requirements, stock levels and operational issues.

• Assist senior chefs with stocktaking and other kitchen operational duties when required.

• Carry out other reasonable duties associated with the Chef de Partie position as directed by the Head Chef.

Requirements

To be considered for this position, applicants should:

• Have at least 2 years of relevant experience in a commercial kitchen or relevant cookery qualification.

• Have sound knowledge of professional Chinese food preparation and cooking techniques.

• Be capable of independently managing an assigned kitchen section during service.

• Have good organisational and time-management skills.

• Be able to maintain consistent food quality and presentation during busy service periods.

• Be able to provide guidance and support to junior kitchen staff.

• Have a good understanding of food safety, hygiene and kitchen health and safety requirements.

• Be reliable, responsible and able to work effectively as part of a kitchen team.

• Be available to work rostered shifts, including evenings, weekends and public holidays as required.

What We Offer

• Full-time permanent employment.

• 40 hours of work per week.

How to Apply:

Please submit your CV together with a brief cover letter outlining your relevant kitchen experience and suitability for the Chef de Partie position.