We’re on the hunt for a passionate and driven Chef de Partie to join our team, delivering innovative culinary experiences that celebrate Melbourne’s produce and culinary heritage.

As a Chef de Partie, you’ll take ownership of a section in our dynamic kitchen, leading by example and supporting the team in delivering consistently high-quality dishes. You’ll work closely with senior chefs to uphold our culinary standards, mentor junior team members, and contribute to a kitchen culture that values creativity, precision, and collaboration.

TFE Hotels, in collaboration with The Mulberry Group, will operate five distinct venues under one roof, each designed to reflect Melbourne’s layered food culture while adding something new to the mix. From morning coffee runs to late-night soundtracks, these venues will be seamlessly woven into the rhythm of the hotel and the city beyond.

As Chef de Partie, responsibilities and duties include but are not limtied to the following :

- Food Production, Presentation and quality never slips below the standard – whether it be maintaining a clean and tidy workspace and equipment, or ensuring food handling and storage is as it needs to be.
- You will ensure preparation of mise en place items for readiness of current and proceeding shift, as well as ensuring par levels of dry goods are maintained
- Ensure all food produced is in line with kitchen recipes and standards, and prepare and cook with a sense of urgency, without compromising safety or quality.
- Organise your assigned section/outlet and ensure it runs efficiently and productively and help out team mates as needed to ensure you all operate smoothly, like a well-oiled machine.
- You will monitor and control food wastage (as well as portion size and food cost) and assist in stocktake if required.




- Monitor and analyse guest feedback and ensure that value for money is maintained, at the same time exceeding guest’s expectations.
- Champion the right behaviour, attitude and outlook to ensure the rest of the team know they can rely on you, and follow your lead.
- Communication is key, so if there are any issues in the kitchen, or within the team (or other teams or stakeholders) you make sure the Head Chef is aware of any matters arising.

Skills/Experience required:

- You hold formal Industry Trade Qualifications or have completed or are completing a Commercial Cookery Qualification.
- You have a current Food Safety Supervisors Certificate.
- You have work experience relevant to the role
- You can physically meet the demands for this role including frequent carrying of plates etc. and use of fine motor skills requiring hand dexterity to grip knives.
- Frequent gripping of cleaning products and cloths used for wiping down and cleaning all kitchen areas.
- Frequent pushing and pulling, walking on uneven surfaces, including tiles, carpet and kitchen flooring.
- Regular lifting and relocating of delivered goods.
- Regular bending, reaching and lifting of all kitchen and floor equipment, utensils and crockery.
- Frequent exposure to areas with higher temperatures.
- Frequently engaging in preparation tasks with utensils and equipment at a waist high bench.

Base salary from $79,499.42 per annum excluding superannuation

Hannah St Hotel is more than a hotel—it’s a bold recent statement in Melbourne’s hospitality landscape. With design by Flack Studio, development by Time and Place, and operations by The Mulberry Group and TFE Hotels, Hannah St Hotel is set to become a destination for both locals and travellers.

Learn more at

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📌 Chef De Partie (Melbourne)
🏢 Hannah St Hotel
📍 Melbourne