Chef de Partie at The Commons

Collingwood, New South Wales, Australia -

Full Time

Start Date

Immediate

Expiry Date

18 Aug, 26

Salary

0.0

Posted On

20 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

À La Carte Service, Section Management, Kitchen Operations, Time Management, Inventory Management, Food Safety, Cooking Techniques, Organization, Teamwork, Attention To Detail, Café Production, Waste Minimization

Industry

Hospitality

Description

About the Role We are seeking a capable and reliable Chef de Partie to join our kitchen team at Wellington Street. This role is ideal for a chef who enjoys running their own section, working with confidence and autonomy, and delivering consistently high-quality à la carte food in a calm, well-structured environment. You’ll be responsible for your section during service and, after comprehensive training, will often operate independently with support available when needed. This is a hands-on role that values strong fundamentals, organisation, and pride in execution over unnecessary complexity. Roster Pattern: Mon 6AM-2:30PM, Tuesday-Friday 6AM-2PM About You You’re a confident Chef de Partie with solid à la carte experience who can manage your section calmly and independently. You’re comfortable working solo once trained, take ownership of standards, and understand the rhythm of bar or hospitality service. You’re organised, dependable, and committed to producing well-executed food every service. You value consistency, teamwork, and a professional kitchen culture, and you take pride in maintaining a clean, safe, and efficient workspace. Required Skills & Experience Minimum 3 years’ experience in a professional kitchen Strong à la carte service experience, ideally in a bar, pub, hotel, or restaurant setting Production and/or cafe experience preferred Proven ability to work unsupervised and manage a section independently Strong understanding of cooking techniques and kitchen operations Excellent time management and organisational skills High attention to detail and consistency Ability to work efficiently under pressure Strong ability in keeping inventory Formal culinary training or equivalent experience Cert III in Commercial Cookery (preferred) Food Safety Supervisor certification Key Responsibilities Section Management Take full ownership of your section, ensuring it is organised, stocked, and service-ready Prepare, cook, and present dishes to menu specifications and quality standards Maintain kitchen standards when senior leadership is not on shift Work collaboratively with the wider kitchen team to ensure smooth service Quality & Consistency Ensure all dishes meet presentation and taste standards Follow recipes and portion controls to maintain consistency Minimise waste through thoughtful preparation and stock use Café Production & Preparation Prepare and produce daily café items in line with production schedules and quality standards Ensure all café offerings are consistently executed, well-presented, and service-ready Work efficiently to meet volume demands while maintaining attention to detail Support smooth handover between production and service periods Maintain clear labelling, stock rotation, and food safety standards across all prepared items Team & Communication Support the Head Chef and Sous Chef as required Communicate clearly with the team to ensure efficient service flow Provide guidance to junior team members when needed Health, Safety & Hygiene Maintain a clean, safe, and organised workstation Ensure food safety and hygiene standards are met at all times Report equipment issues or hazards promptly Stock & Inventory Assist with stock rotation and inventory checks Flag low stock levels or ordering requirements Benefits of working at The Commons Complimentary health club access Free counselling sessions Birthday & anniversary gifts State social committees with quarterly events ranging from pub drinks, picnics, bowling, movie screenings and beyond Additional paid maternity leave Exclusive annual Halloween party Further education program to support personal and professional development Values All actions, conversations, and behaviours must align with the philosophy and values of The Commons: Putting our members first Fostering community Working together as a team Constantly learning and growing #LN-DNI

Responsibilities

Manage and operate a specific kitchen section independently to deliver high-quality à la carte food and café production. Ensure strict adherence to food safety, hygiene standards, and consistent presentation across all dishes.