Chef de Partie

Manage your kitchen section efficiently to ensure smooth service flow, taking charge at the pass when required. Maintain high-quality, well-presented dishes while keeping a close eye on food and labour costs to stay within budget constraints. Provide guidance and training to junior kitchen staff, helping them grow in their roles, while keeping the kitchen clean, safe, and organised with a strong emphasis on food safety standards. This role requires previous experience as a Demi Chef or Chef de Partie, proficiency in HACCP management, and a certification in commercial cookery. Flexible scheduling across shifts including weekends and public holidays is required. Join a culture-driven workplace focused on nurturing junior chefs and enhancing productivity within the Whitsundays region.