Reporting to the Head Chef and Sous Chef, you'll run your own section across bistro and function service, keep standards consistent, and help train and lead junior chefs and apprentices. You can expect a mix of day, evening and weekend shifts on a rotating roster.
Key responsibilities
- Running your section during service, with consistent quality and presentation every time
- Preparing and plating for functions and events of up to 260 guests, as well as daily bistro service
- Ordering, receiving and rotating stock to keep waste down
- Following food safety, HACCP and allergen procedures
- Supporting and mentoring apprentices and junior staff
- Contributing ideas to seasonal menus and specials
About you
- Certificate III or IV in Commercial Cookery (or equivalent)
- At least 2 years' experience as a Chef de Partie or a robust Demi Chef ready to step up
- Experience in high-volume or function kitchens
- Solid knowledge of food safety and allergen management
- A calm, organised approach under pressure and a positive team attitude
- Full working rights in Australia
- Availability for weekends, evenings and public holidays
About us
Mawson Lakes Hotel has 130 accommodation rooms, apartments and suites, a busy bistro and bar, and a function centre with 6 spaces seating up to 260 guests. It's about 20 minutes from the Adelaide CBD. Our kitchen runs everything from à la carte service to large weddings, conferences and functions.
📌 Chef De Parte (Mawson Lakes)
🏢 Mawson Lakes Hotel
📍 Mawson Lakes
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