What is the job?

As Chef de Partie at KOOMO Restaurant, you will play an integral role in delivering an exceptional Japanese-inspired dining experience through high-quality à la carte cuisine, precise execution and outstanding food presentation. ​

Working closely with the Head Chef and Sous Chef, you will take ownership of your designated kitchen section, ensuring every dish meets KOOMO's standards of quality, consistency, creativity and presentation. ​

You will demonstrate strong technical skills in Japanese and contemporary Asian cuisine, a passion for premium ingredients, and the ability to perform confidently in a fast-paced, high-volume restaurant environment. ​

This role requires a hands-on culinary professional who takes pride in their craft, maintains high standards and contributes to an innovative and cooperative kitchen culture. ​

Your day to day

Culinary Operations​

- Take responsibility for the daily preparation and operation of your designated kitchen section.​
- Prepare, cook and present high-quality à la carte dishes in accordance with menu specifications and KOOMO standards.​
- Maintain efficient mise en place and ensure consistency in food quality, portioning and presentation.​
- Apply relevant Japanese and contemporary Asian cooking techniques, including seafood preparation, sushi, sashimi, tempura and grilling, as required.​
- Contribute ideas to menu development and seasonal specials.​

Teamwork & Leadership​
- Support the Head Chef and Sous Chef in daily kitchen operations.​
- Provide guidance and on-the-job training to junior kitchen team members.​
- Maintain effective communication and coordination during service.​
- Lead by example and contribute to a positive and collaborative kitchen environment.​





Food Safety & Hygiene​
- Maintain high standards of food safety, hygiene and kitchen cleanliness.​
- Follow HACCP principles and relevant food safety requirements.​
- Ensure correct food handling, temperature control, storage, labelling and stock rotation.​
- Minimise food waste through effective preparation and portion control.​

Stock & Cost Control​

- Assist with ordering, stocktakes and inventory management.​
- Monitor ingredient usage and portion control to support food cost targets.​
- Handle premium ingredients efficiently and minimise wastage.​
- Identify opportunities to improve kitchen efficiency.​

Operational Standards​

- Ensure kitchen equipment and workstations are maintained in a clean and safe condition.​
- Follow hotel policies, procedures and operational standards.​
- Work collaboratively with the wider kitchen and Food & Beverage teams to ensure smooth restaurant operations.​

What we need from you​

- Certificate III or IV in Commercial Cookery.​
- Minimum 2 years' experience as a Chef in a professional kitchen.
- Experience in Japanese, contemporary Asian or premium à la carte dining environments is highly desirable.​
- Good knowledge of Japanese ingredients, cooking techniques and food preparation.​
- Strong knife skills and experience handling seafood, meat and fresh produce.​
- Demonstrated ability to manage a kitchen section and maintain consistency during busy service periods.​
- Sound knowledge of food safety, HACCP and hygiene requirements.​
- Good communication, organisation and teamwork skills.​
- Ability to guide and support junior kitchen team members.​
- Flexibility to work rotating shifts, including evenings, weekends and public holidays

📌 Chef de Partie | Full Time (Adelaide)
🏢 Crowne Plaza Adelaide
📍 Adelaide