Operator Diner is nestled in the agile Wesley Place development. The team behind Operator25 takes patrons on a journey to the US of A and back in time to the good ol' days of jukebox-playing, pie-slinging, neon-lit diners. We are seeking a skilled and passionate chef to join the team.

As a chef de partie you will oversee a section of our busy kitchen, be it pastry, butchery, fish, sauces, vegetables and so on.

Your duties as a Chef de Partie are listed below. This list is not exhaustive. You may be required to perform other duties within the kitchen when necessary.

We are looking for someone with:

- a positive attitude, and a willingness to work as a team.

- a great attention to detail

- a positive can-do attitude

- an ability to work in a fast-paced environment

- be reliable, punctual and well-presented

- be a team player and willing to contribute to a fun work culture

- have Australian working rights

Duties include:

- Ensure the smooth and efficient operation of the assigned kitchen section, including preparing ingredients and organising tasks for daily service.

- Prepare and cook menu items in accordance with the restaurant's recipes, cooking procedures and presentation standards.

- Maintain consistent food quality, portion control and timely production during busy lunch and dinner services.





- Coordinate the preparation and cooking activities within the assigned section to ensure orders are completed efficiently.

- Work closely with the Head Chef and Sous Chef to coordinate daily kitchen operations and resolve food preparation issues.

- Monitor the quality, freshness and presentation of ingredients and finished dishes throughout the preparation and cooking process.

- Maintain food safety, hygiene and workplace health and safety standards, including the proper cleaning and maintenance of kitchen equipment and work areas.

- Monitor ingredient levels within the assigned section and communicate stock requirements to the senior chefs.

- Assist with implementing menu changes, recipes and cooking procedures as directed by the Head Chef.

As a Chef de Partie, you will ensure each menu item from your station(s) is/are prepared on time and meets the required presentation style and quality standard.

Education and experience:

Formal training in culinary education or equivalent is required. The minimum qualification is a Certificate IV in commercial cookery or kitchen management.

Must have at least 1 year of experience as a chef de partie. You must be prepared to gain further knowledge of food and wine.

📌 Chef de partie (Melbourne)
🏢 Operator Diner
📍 Melbourne