About the role

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