Our client, Blue Ram Hotels Pty Ltd, trading as Kinross Woolshed, is an iconic and historic hospitality venue located at 5 Kinross Court, Thurgoona NSW 2640, offering a distinctive Australian dining and event experience. Combining character-filled rustic architecture and modern facilities with a deep connection to the regional spirit of the Albury-Wodonga region, Kinross Woolshed is widely celebrated for its quality food, warm country hospitality, and memorable guest experiences. Serving a diverse, high-volume menu that highlights fresh, locally sourced regional ingredients, the venue operates a full-service bistro, dynamic bar, and comprehensive function and wedding facilities delivering structured lunch, dinner, weekend services, and large-scale private events.

As the venue continues to expand its culinary operations and event capacity, Kinross Woolshed is seeking a qualified, passionate, and detail-oriented full-time Chef de Partie to join its professional kitchen brigade. Reporting to the Head Chef and Sous Chef, the Chef de Partie will take operational ownership of a designated section, oversee prep workflows, lead line cooking during high-volume services, and support both à la carte and function/banquet operations. This role requires solid culinary craftsmanship, strong leadership capability, meticulous attention to hygiene, and the ability to maintain speed and presentation standards under pressure.

This is a permanent, full-time position offering a competitive salary within the range of $75,000 to $85,000 AUD per annum, plus superannuation, benchmarked against market salary rates and commensurate with the technical skill, qualifications, and operational accountability required for the role.

SCOPE OF THE ROLE:





- Leading a designated kitchen section to facilitate the smooth, productive operation of daily kitchen workflows in accordance with venue standards and Kinross Woolshed's service expectations.
- Overseeing the preparation, cooking, and presentation of all culinary offerings, ensuring every dish across daily bistro menus, seasonal blackboard specials, and high-volume event banquets is executed to consistently exceptional standards.
- Executing menu items consistently to standard, ensuring precise cooking temperatures, strict portion control, attractive visual plating, and timely service in line with kitchen benchmarks.
- Collaborating closely with the Head Chef and Sous Chef on menu planning, recipe testing, daily specials development, and the consistent delivery of service standards across all trading periods.
- Accurately forecasting section requirements, conducting regular inventory audits, and managing the ordering and rotation of food supplies to ensure uninterrupted kitchen operations and cost-effective resource utilization.
- Monitoring and controlling food costs, portion sizes, and waste management through disciplined stock control, high-yield ingredient butchery/prep, and efficient resource allocation.
- Analysing recipes to assist with menu costing and labour estimations, ensuring dishes align with commercial targets and operational budget parameters.
- Determining daily production schedules,



mise en place requirements, and station prep lists necessary to ensure the timely delivery of fast-paced à la carte dining and banquet services.
- Supervising Commis Chefs, apprentices, and kitchen hands, delegating prep duties effectively, and assisting senior chefs across other kitchen stations during peak rushes.
- Inspecting incoming raw ingredients, kitchen equipment, and station readiness to guarantee strict adherence to product specifications, freshness, and venue quality standards.
- Training and mentoring junior culinary staff and apprentices in foundational cooking techniques, equipment handling, knife skills, and station cleanliness to maintain operational efficiency.
- Demonstrating innovative cooking techniques and modern commercial kitchen equipment usage, advising junior staff on advanced culinary procedures, and keeping the team informed of current food trends.
- Liaising continuously with front-of-house and function management staff to discuss service timings, resolve guest dietary requirements, and maintain seamless coordination between the kitchen and dining floor.
- Enforcing strict compliance with food safety, HACCP, sanitation, and WHS regulations, including safe freezing, defrosting, and preservation of foods, maintaining temperature logbooks, and ensuring proper chemical/sanitation procedures across the brigade.

TO BE CONSIDERED FOR THIS ROLE, YOU SHOULD:

- Hold a Certificate IV in Commercial Cookery, Diploma of Hospitality Management, Advanced Diploma of Hospitality Management, or equivalent AQF culinary qualification.
- Have at least 3+ years of relevant professional work experience as a Chef de Partie, Demi Chef,

📌 Chef De Partie (Albury)
🏢 Blue Ram Hotels, trading as Kinross Woolshed
📍 Albury