ABOUT THE ROLE

The Chef de Partie is responsible for managing a designated section of the kitchen and ensuring the consistent preparation and presentation of high-quality food in accordance with Navarra standards.

The role supports the Executive Chef, Head Chef, and Sous Chef in the delivery of exceptional catering and food service for weddings, corporate functions, and events held at the venue. The Chef de Partie plays a critical role in maintaining food quality, operational efficiency, and compliance with food safety requirements.

A key responsibility of the position is ensuring the kitchen consistently meets all hygiene, sanitation, and food safety standards. This includes maintaining a clean and organised work workplace, adhering to food handling procedures, and ensuring compliance with all relevant legislation and company policies.

The Chef de Partie is also responsible for ensuring food is stored, labelled, rotated, and handled correctly to maintain product quality, minimise spoilage, and comply with food safety requirements.

Working closely with the Head Chef and Sous Chef, the Chef de Partie supports inventory control initiatives, assists with stock management, and contributes to reducing food wastage through effective planning, portion control, and stock rotation practices.

The Chef de Partie is responsible for supervising and supporting junior kitchen team members, contributing to a positive team culture, and ensuring the successful execution of all food service operations within their designated section.

KEY RESPONCIBILITIES

- Support the Executive Chef, Head Chef, and Sous Chef in the delivery of all food service operations for weddings, events, and functions.




- Manage and oversee a designated section of the kitchen during preparation and service periods.
- Ensure all dishes are prepared and presented to Navarra’s quality and presentation standards.
- Coordinate workflow within the allocated section to maintain efficiency during high-volume service periods.
- Ensure all client dietary requirements are accurately and safely catered for.
- Maintain strong communication with kitchen, front-of-house, and event teams to ensure seamless event execution.
- Assist with event setup, service delivery, and pack-down requirements.
- Supervise, support, and mentor Commis Chefs, Apprentices, and Kitchen Hands.
- Provide ongoing coaching and training on recipes, preparation techniques, food safety, and presentation standards.
- Assist with the onboarding and development of new kitchen team members.
- Foster a positive, collaborative, and high-performing kitchen culture.
- Lead by example through professionalism, teamwork, and adherence to company standards.
- Maintain exceptional standards of food hygiene, cleanliness, and kitchen organisation.
- Ensure compliance with all food safety legislation, HACCP requirements, and company policies.
- Conduct regular checks to ensure safe food handling and storage practices are consistently followed.
- Ensure food is appropriately labelled, stored, rotated, and monitored.
- Report and address food safety risks immediately.
- Comply with all Work Health and Safety (WHS)



requirements and safe work practices.
- Execute event menus in accordance with approved recipes, specifications, and client expectations.
- Assist with menu development and seasonal menu updates.
- Train team members on recipes, preparation methods, and presentation standards.
- Provide feedback and recommendations to improve menu quality, efficiency, and guest satisfaction.
- Support innovation and continuous improvement initiatives within the kitchen.
- Monitor food usage and support initiatives to reduce food waste.
- Maintain portion control and recipe compliance to ensure consistency and cost efficiency.
- Assist with stock management, stock rotation, and inventory control.
- Identify opportunities to improve operational efficiencies and reduce unnecessary costs.
- Support the implementation of seasonal sourcing and menu adjustments where appropriate.
- Maintain kitchen equipment and work areas to a high operational standard.
- Conduct routine equipment checks and report maintenance requirements promptly.
- Support preventative maintenance programs to minimise equipment downtime.
- Ensure all kitchen assets are used appropriately and maintained in good condition.

KEY SKILLS AND EXPEREINCE

- Minimum 3–5 years’ experience in a commercial kitchen environment.
- Certificate III in Commercial Cookery or equivalent qualification.
- Strong knowledge of food preparation, cooking techniques, and kitchen operations.
- Excellent knowledge of food safety and hygiene standards.
- Strong organisational and time management skills.
- Ability to work effectively under pressure in a high-volume environment.
- Strong communication and teamwork skills.

📌 Chef De Parties (Sydney)
🏢 NV Employment Pty
📍 Sydney