Job Title: Chef de Partie
Restaurant: CU29 Restaurant & Bar
Location: 1275 Hay Steet, West Perth WA 6005
Reports to: Sous Chef / Head Chef
Employment Type: Permanent (Full-time, 38 hours per week)
Pay Rate: A$79,500 – A$81,500 + super
Position Overview
The Chef de Partie is responsible for managing a designated kitchen section, ensuring the preparation and presentation of dishes meet CU29’s high culinary standards. This role requires technical skill, consistency, and the ability to work efficiently under pressure while supporting the overall success of the kitchen team.
Key Responsibilities
Section Management
- Chef’s to be the ones that decide the menus (including seasonal menus) in collaboration with the head chef & management.
- Oversee all aspects of your assigned kitchen section, including mise en place, cooking, and plating.
- Maintain consistent quality, presentation, and portion sizes in all dishes.
- Coordinate with other sections to ensure smooth service and timely delivery of orders.
Food Preparation & Service
- Prepare dishes according to CU29’s recipes, specifications, and standards.
- Monitor cooking times and temperatures to ensure food safety and quality.
- Adapt recipes or methods to accommodate dietary requirements and special requests when approved by the Head Chef or Sous Chef.
Team Collaboration & Training
- Work closely with fellow chefs to maintain a cohesive, efficient kitchen operation.
- Assist in training and mentoring junior kitchen staff and apprentices.
- Provide constructive feedback to improve skills and maintain quality standards.
Stock Control & Waste Management
- Monitor stock levels in your section and communicate needs to the Sous Chef.
- Ensure proper storage, labelling, and rotation of ingredients to minimize waste.
- Assist with monthly stock takes and inventory checks.
Compliance & Hygiene
- Adhere to all food safety, hygiene, and workplace health & safety requirements.
- Maintain the cleanliness and organization of your section at all times.
- Comply with HACCP standards and ensure all required documentation is completed accurately.
Key Skills & Attributes
- Strong culinary skills with expertise in your assigned section.
- High attention to detail and commitment to quality.
- Ability to work efficiently under pressure in a fast-paced environment.
- Strong teamwork and communication skills.
- Professional presentation, reliability, and a proactive attitude.
Qualifications & Experience
- Certificate III in Commercial Cookery or equivalent (required).
- Minimum 2–3 years’ experience in a similar role, preferably in fine dining or premium restaurants.
- Sound knowledge of food safety and kitchen operations.
- Availability to work evenings, weekends, and public holidays.
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