Chef/Chef De Partie

South Brisbane QLD 4101
Chefs/Cooks, Hospitality & Tourism
Intermediate / Mid-Level

South Brisbane QLD 4101
Chefs/Cooks, Hospitality & Tourism
Intermediate / Mid-Level

3 people applied for this job

Full-time
On-site
Posted on: June 24
Deadline: July 23
$79500 – $90000 Yearly

Perks & Benefits

On-site parking

Job Description

Location: South Brisbane, QLD, 4101

Full-Time: Immediate start

Reports to: Manager

Job Title: Chef/Chef De Partie

Salary range: $79,500 – $90,000 + Superannuation – depending on skill level

Job Closure date: 30 days

About Our Client

Our client is an award-winning luxury hotel, renowned as a vibrant landmark where modern sophistication meets unparalleled service. They are celebrated for creating immersive, memorable experiences for their guests, from the elegance of their accommodations to the dynamic energy of their world-class dining and entertainment precinct. The culinary philosophy is centred on contemporary, produce-driven cuisine, showcasing the finest local and seasonal ingredients with artistry and precision. They are seeking a passionate and skilled Chef de Partie to join their exceptional culinary brigade.

About the Role

We are recruiting on behalf of our client for a dedicated Chef/Chef de Partie to become an integral part of their high-energy kitchen team. This is not just a job; it’s an opportunity to contribute to a culinary landscape known for its innovation and excellence. You will be responsible for managing a specific section of the kitchen, ensuring every dish that leaves your station meets the impeccable standards expected by their discerning guests. You will play a key role in bringing their celebrated menus to life, working with premium ingredients in a fast-paced, professional, and collaborative environment.

Key Responsibilities

Menu Development & Kitchen Management

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.

Skill & 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.

Job Location