Chef de Partie (Fremantle)

Key Responsibilities
- Lead a section ensuring consistent quality and execution
- Assist with prep planning, menu execution, and service coordination
- Support Sous Chefs and Head Chef during high‑volume services
- Supervise and mentor junior chefs and kitchen hands
- Maintain food safety, hygiene, and compliance standards
- Manage stock, prep levels, and minimise wastage
- Run a section during à la carte service, ensuring quality and consistency
- Execute dishes to a high standard in a quick‑paced service environment
- Assist with prep, ordering, and stock control
- Maintain strong service standards and attention to detail
- Work closely with the kitchen team to deliver a cohesive guest experience Skills and Experiences
- Proven experience as a Chef de Partie in restaurants, hotels, or high‑volume venues
- Strong organisational skills and ability to perform under pressure
- Confident running a section and contributing to team performance
- Passion for quality food, presentation, and consistency
- Solid understanding of food safety, HACCP, and compliance
- Flexible availability, including evenings, weekends, and public holidays
- Must have a food handler's certificate (supervisor) #J-18808-Ljbffr Apply on Kit Job: kitjobau.com/job/3qszqy