Chef de Partie

As a Chef de Partie, you will be responsible for managing your designated kitchen section, ensuring the preparation and presentation of high-quality dishes that reflect the standards and reputation of The National Hotel.

Working closely with the Head Chef and Sous Chefs, you will contribute to daily kitchen operations while helping to maintain a positive, professional, and collaborative team culture.

Key Responsibilities

• Prepare and present menu items to a consistently high standard.
• Manage your assigned section efficiently during service.
• Ensure compliance with food safety, hygiene, and workplace health and safety requirements.
• Assist with stock control, ordering, and minimising food waste.
• Support the training and development of junior kitchen staff.
• Maintain a clean, organised, and professional workstation.
• Contribute ideas for menu development, specials, and seasonal offerings.
• Work collaboratively with front-of-house and kitchen teams to deliver exceptional guest experiences.

About You

• Previous experience as a Chef de Partie in a high-volume restaurant, hotel, or premium hospitality venue.
• Minimum one year experience and Certificate IV in Kitchen Management required 
• Strong understanding of modern Australian cuisine and contemporary food trends.
• Excellent organisational and time-management skills.
• Sound knowledge of food safety and HACCP principles.
• Ability to perform under pressure while maintaining quality and consistency.
• Positive attitude, strong work ethic, and a genuine passion for hospitality.
• Availability to work evenings, weekends, and public holidays.

What We Offer

• Competitive salary package based on experience.
• Opportunity to work in one of Fremantle's most recognised hospitality venues.
• Supportive and professional team environment.
• Career growth and development opportunities within a respected hospitality group.
• Staff discounts and employee benefits.
• A workplace that values teamwork, creativity, and excellence.