Chef de Partie – Western (5 Days)

Responsibilities

• Prepare and execute dishes according to approved recipes, presentation and portion standards.
• Take ownership of an assigned kitchen station before, during and after service.
• Support the Head Chef and Sous Chef in food preparation and service coordination.
• Maintain ingredient quality, storage standards and mise en place readiness.
• Keep workstations, utensils and equipment clean, safe and organised.
• Communicate clearly with the team during busy service periods.
• Follow food hygiene, safety and operational procedures.

Requirements

• Minimum 2–4 years of relevant professional restaurant kitchen experience.
• Sound cooking, plating and station-management skills.
• Organised team player with strong attention to detail.
• Comfortable with rostered weekends, public holidays and straight or split shifts.