Company description

Bird in Hand is a premium Australian winery pursuing the goal of being the pinnacle of wine, food, artistic experiences and design. Much more than a winery, we produce quality wines as well as host a range of bespoke events locally, interstate and across the globe.

We aim to inspire excellence in every aspect of our organisation, for the wellbeing of shareholders, staff and the general community. To achieve our goal of delivering the experience of excellence, we expect the highest degree of ethics, integrity, honesty, and professionalism from all our employees.

Reports to

Executive Chef & GM of Hospitality

About the Role

The Chef de Partie is responsible for managing a designated section within the fine-dining set menu restaurant, ensuring the preparation and presentation of dishes to the highest culinary standards. The role supports the delivery of exceptional dining experiences across the restaurant, Cellardoor Kitchen, and a range of prestigious events including special dinners, weddings, and large-scale public functions.





Working as part of the hospitality team, the Chef de Partie contributes to productive kitchen operations, maintains outstanding food safety and hygiene standards, and upholds a culture of professionalism, teamwork, and excellence.

Specific Responsibilities
Managing section and preparing food the highest standard
Conducting oneself with highest levels of professionalism, calmness and proactively support the team.
Maintain excellent standards of organising, cleanliness, and food safety.
Ensuring personal presentation is always clean and skilled.
Ordering in line with budget requirements.
Ability to work well within a tram setting.
Sound knowledge in all areas of cooking

Hours of Work

45 hours over 4 – 5-day roster to be negotiated with Executive Chef and GM of Hospitality, including weekends and evenings as required. Level of flexibility required.

📌 Chef De Partie Mount Barker
🏢 Bird in Hand Winery
📍 Mount Barker