Chef de Partie – Italian Pasta Specialty

About the role

The Chef de Partie will focus on Italian pasta dishes in a fast‑paced commercial kitchen. You will prepare ingredients, cook to recipe specifications, and ensure food safety while supporting the broader service team.

Key responsibilities

• Prepare and plate pasta and related menu items according to established recipes and plating guides.
• Maintain mise‑en‑place for the assigned station, including portion control of high‑cost ingredients.
• Operate kitchen equipment such as grills, ovens, and fryers safely and efficiently.
• Take inventory, communicate ordering needs, and assist with stock management for the station.
• Follow all food safety, allergen, and WHS regulations, keeping the work area clean and sanitized.
• Contribute ideas for new recipes and continuously improve existing preparations.

Required profile

• 3–4 years of experience in a high‑volume commercial kitchen.
• Ability to work all shifts, including weekends, public holidays, and late nights.
• Strong work ethic with a focus on consistency and quality.
• Demonstrated knowledge of food safety standards and WHS best practices.
• Certificate III in Hospitality (Commercial Cookery) or equivalent qualification.

Required skills

• Grill, oven and fryer operation.
• Food safety compliance.
• Portion control and cost management.
• Inventory management.
• Station management and recipe execution.