Chef de Partie

Ready for a sizzling career move?

At Novotel Barossa Valley Resort, we’re passionate about showcasing the incredible produce and flavours of our region. Our kitchen team takes pride in using fresh, locally sourced ingredients and creating quality dishes from scratch — from house-made sauces and stocks to freshly baked breads and desserts.

As a part-time Chef de Partie, you’ll play an important role in our kitchen, taking ownership of your section and working closely with our talented culinary team to deliver consistently high-quality dishes. You’ll have the opportunity to develop your culinary skills, share ideas, work with seasonal produce and contribute to a diverse range of menus across our food and beverage outlets, functions and events.

Whether you’re looking to build on your experience or take the next step in your culinary career, you’ll be part of a supportive team where quality, creativity, teamwork and a passion for food are at the heart of everything we do.

Key Responsibilities:

• Prepare and present à la carte dishes and/or buffet menus according to the hotel's standards and recipes.
• Manage a specific kitchen section (e.g., grill, sauce, fish, meat) during service.
• Ensure all mise en place is completed before service begins.
• Maintain high levels of hygiene, safety, and sanitation in the kitchen.
• Work closely with the Executive Sous Chef and Executive Chef to plan menu items and specials.
• Monitor portion and waste control to maintain food cost efficiency.
• Train and supervise commis chefs, demi chef de parties and apprentices as needed.
• Ensure food is prepared on time and meets quality expectations for each order.
• Assist in stock control and inventory checks for your section.
• Maintain consistency in taste, quality, and presentation across all a la carte dishes.