Chef/Chef De Partie

Location: SOUTH BRISBANE, QLD

Salary: Not Specified

Job Type: Permanent position | Full time position

• Collaborate with the Senior Chef team in the creative process of researching, developing, and costing new menu items that align with the hotel's contemporary and seasonal culinary direction.
• Manage the efficient ordering and organisation of high-quality food supplies for your section, minimising waste while maintaining the highest standards of ingredient quality.
• Assist in calculating detailed food and labour costs for your designated kitchen section to ensure financial targets and budgetary guidelines are consistently met.

Culinary Execution & Quality Control

• Expertly prepare, cook, and present a diverse range of dishes to the exact specification of the Head Chef, demonstrating advanced technical skills and a keen eye for detail.
• Meticulously monitor the quality, flavour, and visual presentation of all dishes at every stage, from initial mise en place to final plating, ensuring consistency and excellence.
• Take ownership of your section during service periods, demonstrating leadership, organisation, and the ability to perform under pressure to deliver a seamless dining experience.

Leadership, Training & Hygiene Standards

• Proactively participate in the training and development of Commis Chefs and apprentices, mentoring them in classic and modern cooking techniques and procedures.
• Uphold and rigorously enforce the company’s comprehensive health, safety, and hygiene regulations, including HACCP protocols, to ensure a pristine and safe working environment at all times.
• Foster clear and effective communication by discussing daily preparation, potential challenges, and special dietary requirements with Managers, Sous Chefs, and service staff.

Candidate Profile & Requirements

• Proven experience as a Chef de Partie or Demi Chef de Partie within a high-volume, à la carte or fine-dining kitchen environment.
• A formal qualification in Commercial Cookery (Certificate III or equivalent) is highly regarded.
• A genuine passion for contemporary, produce-driven cuisine and a commitment to culinary excellence.
• Demonstrated ability to manage a section, lead by example, and support junior team members.
• Comprehensive knowledge of kitchen operations, including but not limited to butchery, seafood preparation, and sauce work.
• An unwavering commitment to maintaining the highest standards of cleanliness and food safety.
• Excellent communication skills, a positive and collaborative team spirit, and the ability to thrive in a demanding, fast-paced environment.
• Flexibility to work across a rotating roster, including evenings, weekends, and public holidays.

To Apply If you are a culinary professional ready to take the next step in your career within a celebrated and dynamic hotel environment, we would like to hear from you. Please submit your resume and a cover letter detailing your relevant experience via the link below. Please note: All applications will be treated with strict confidentiality. We are acting as the exclusive recruitment partner for this role and our client's identity will be disclosed to shortlisted candidates.