Chef De Partie

Will require at least 2 years of relevant experience working in a hospitality environment within a bistro setting or a formal Cookery qualification at Certificate Level 4.

It’s a full time role with minimum 30 hours per week, pay rate between $25 to $30 per hour, based on experience

Chef duties and job responsibilities

• Prepare and cook food items from the menu.
• Cooking, seasoning, garnishing and presentation of dishes.
• Portioning food, adding gravies, sauces and garnishes.
• May demonstrate new cooking techniques and equipment to staff, and train other kitchen staff.
• Check the quality of raw and cooked food products to ensure that relevant health codes, food handling practices and the food control plan requirements met.
• Maintain kitchen and storage areas in a clean, hygienic and organized manner in compliance with relevant Safe food handling practices and the food control plan.
• Preparing food that meets specific dietary requirements when requested.
• Informing employer if equipment requires repair and / or if new equipments are needed
• Storing food in temperature controlled facilities.
• Regulating temperature of ovens and other cooking equipment.
• May help manager / owner with planning menus and estimate food requirements.
• Coordinating with front of house staff to ensure smooth customer service.
• Assist with training and directing Kitchen hands as required
• Work with safe practices following kitchen safety standards.
• Maintaining your part of the Food Control Plan by ensuring the data is recorded as required.
• Other relevant duties as requested from time to time.
• Reporting to the manager / owner.

If you think above requirements suits your profile then we would love to hear from you.

Please email your CV to