Job description
What’s the job?
As Chef de Partie, you will be responsible for managing your designated kitchen section and preparing high-quality food that creates memorable dining experiences for our guests. Working closely with the Chef de Cuisine and Sous Chef, you will ensure food quality, consistency, kitchen cleanliness, food safety compliance and stock control are maintained to Crowne Plaza Adelaide standards.
You will support the delivery of food across our Restaurant, Bar, In-Room Dining and Banquet operations while contributing to a positive team culture and exceptional guest experience.
Core Responsibilities
- People
- Support the Chef de Cuisine and Sous Chef in supervising daily kitchen operations.
- Assist with training, coaching and mentoring Demi Chefs, Commis Chefs and Kitchen Attendants.
- Promote teamwork and effective communication within the kitchen and across departments.
- Contribute to a positive and inclusive working environment.
- Guest Experience
- Prepare and present food to the highest standards of quality, consistency and presentation.
- Maintain product knowledge and confidently answer questions from guests and colleagues.
- Support menu implementation and provide feedback on new dishes and improvements.
- Demonstrate a willingness to engage with guests in our open kitchen environment.
- Responsible Business
- Ensure compliance with HACCP requirements, food safety standards and company policies.
- Maintain cleanliness and organisation of workstations and kitchen equipment.
- Follow stock rotation procedures and minimise waste through effective food handling.
- Report maintenance issues and ensure equipment is operated safely and correctly.
- Support inventory counts and stock control processes.
- Financial
- Assist with stock ordering and inventory management.
- Monitor portion control and food costs within your section.
- Contribute to waste reduction initiatives and efficient kitchen operations.
What We Need From You
- Certificate III or IV in Commercial Cookery.
- Minimum 2–3 years’ experience as a Chef de Partie or equivalent role.
- Current Food Safety Certification.
- Experience in hotel, restaurant or multi-outlet culinary environments preferred.
- Strong understanding of food preparation, presentation and kitchen operations.
- Ability to work under pressure while maintaining high standards.
- Strong communication and teamwork skills.
- Flexibility to work a rotating roster including evenings, weekends and public holidays.