The Venue
The Royal Oak Double Bay is Sydney’s iconic pub venue, blending historic charm with modern hospitality excellence—overlooking the harbour, serving 250+ covers daily across bistro, sports bar, and events. Join our award-winning kitchen team delivering high-volume, quality Modern Australian fare with pub classics.
The Role
The Chef de Partie is responsible for managing and supervising a section of the kitchen, ensuring that all preparation and cooking is of the highest standard and that the dishes are delivered to the customers quickly and efficiently. The Chef de Partie will also work closely with the Head Chef to create new dishes, design menus and manage the kitchen staff.
Responsibilities:
- Prepare food items according to recipes and menus
- Ensure that all dishes are cooked to the correct temperature and are presented in an attractive manner
- Train and supervise Kitchen Assistants and Commis Chefs
- Ensure the cleanliness and hygiene of the section is maintained
- Assist in creating new menus and dishes
- Be aware of and comply with health and safety regulations
- Manage the section during busy periods, ensuring that dishes are delivered quickly and efficiently
- Oversee the storage of food and ingredients
- Work closely with the Head Chef to develop new recipes and techniques
Qualifications:
- Diploma or degree in Culinary Arts or related field
- At least 2 years’ experience as a Chef de Partie in a busy kitchen
- Excellent cooking and food preparation skills
- Good communication and leadership skills
- Ability to work under pressure and handle multiple tasks simultaneously
- In-depth knowledge of culinary techniques and foods
- Good understanding of hygiene and food safety principles
*Only those onshore and with Australian working rights will be contacted