The Dry Dock Public House & Dining Room is seeking an experienced and motivated Chef de Partie to join our professional kitchen team on a full-time basis.

Key Responsibilities

• Manage a designated kitchen section and ensure efficient service during busy trading periods.
• Assist with menu development and seasonal menu changes.
• Monitor food quality, portion control and presentation standards.

• Assist with preparation, cooking and present high-quality dishes in accordance with venue standards and recipes.

• Ensure compliance with food safety, hygiene and WHS requirements.
• Assist with stock control, ordering, receiving and inventory management.
• Train and supervise junior kitchen staff as required.
• Maintain a clean, organised and efficient workstation.
• Contribute to a positive and professional kitchen culture.

Skills and Experience

• Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent qualification or at least three years of relevant experience in similar role in lieu of qualification.  
• 1-2 years of relevant work experience required.
• Strong knowledge of food safety and kitchen operations.
• Ability to work efficiently in a fast-paced environment and under pressure.
• Excellent organisational and communication skills.
• A strong commitment to quality, consistency and teamwork.

Benefits

• Full-time permanent position.
• Competitive salary package.
• Opportunity to work in a well-established and highly regarded hospitality venue.
• Professional development and career progression opportunities.