Our client is a highly regarded regional restaurant on the Mornington Peninsula, known for its produce-driven approach and commitment to seasonal, garden-to-plate cuisine. A Chef de Partie is sought to join a disciplined, high-performing kitchen team. THE ROLE The successful candidate will take ownership of a designated section, leading Commis and Apprentice Chefs with clear direction and consistent standards. Key responsibilities include: - Managing section output to the restaurant's exacting specifications - Supervising and developing junior kitchen staff - Maintaining full working knowledge of the menu and rotating specials - Controlling stock rotation and section cleanliness - Ensuring compliance with food hygiene regulations and kitchen procedures - Operating rotating rosters including weekends and public holidays THE CANDIDATE - Previous experience as a Demi Chef de Partie or Chef de Partie in a hatted restaurant or 5-star hotel - Demonstrated ability to lead a section and develop junior staff - Strong understanding of seasonal, produce-driven cuisine - Clear communicator who leads by example - Committed to food safety compliance and high operational standards THE REQUIREMENTS - Relevant apprenticeship and / or qualifications in commercial cookery - At least 3 years' experience in a high-end commercial kitchen - Full time availability including weekend shifts Applications without a CV or resume will not be accepted.
