Commons Coffee is a natural extension of our mission, offering ethically sourced Coffee Supreme beans, fresh pastries, and daily-made meals in vibrant café spaces across Sydney and Melbourne. We prioritise sustainability, quality, and exceptional service, creating a welcoming hub for connection and community. The wine bar menu is approachable and concise, offering something for everyone while keeping it innovative. Classic cocktails featuring Australian producers and an All Australian wine list, it's a vibrant, modern take on timeless favourites.
About the Role
We are seeking a capable and reliable Chef de Partie to join our kitchen team at Martin Place. This role is ideal for a chef who enjoys running their own section, working with confidence and autonomy, and delivering consistently high-quality à la carte food in a calm, well-structured environment.
You'll be responsible for your section during service and, after comprehensive training, will often operate independently from Wednesday to Friday, with support available when needed. This is a hands‑on role that values strong fundamentals, organisation, and pride in execution over unnecessary complexity.
Roster pattern:
* Monday & Tuesday: 6:00am – 2:00pm
* Wednesday to Friday: 11:30am – 7:30pm
About You
You're a confident Chef de Partie with solid à la carte experience who can manage your section calmly and independently. You're comfortable working solo once trained, take ownership of standards, and understand the rhythm of bar or hospitality service. You're organised, dependable, and committed to producing well‑executed food every service.
You value consistency, teamwork, and a professional kitchen culture, and you take pride in maintaining a clean, safe, and efficient workspace.
Required Skills & Experience
* Minimum 2 years' experience as a Chef de Partie in a professional kitchen
* Proven ability to work unsupervised and manage a section independently
* Strong understanding of cooking techniques and kitchen operations
* Excellent time management and organisational skills
* High attention to detail and consistency
* Ability to work efficiently under pressure
* Formal culinary training or equivalent experience
* Cert III in Commercial Cookery (essential)
* Food Safety Supervisor certification
Key Responsibilities
Section Management
* Take full ownership of your section, ensuring it is organised, stocked, and service‑ready
* Prepare, cook, and present dishes to menu specifications and quality standards
* Maintain kitchen standards when senior leadership is not on shift
* Work collaboratively with the wider kitchen team to ensure smooth service
Quality & Consistency
* Ensure all dishes meet presentation and taste standards
* Follow recipes and portion controls to maintain consistency
* Minimise waste through thoughtful preparation and stock use
Team & Communication
* Support the Head Chef and Sous Chef as required
* Communicate clearly with the team to ensure efficient service flow
* Provide guidance to junior team members when needed
Health, Safety & Hygiene
* Maintain a clean, safe, and organised workstation
* Ensure food safety and hygiene standards are met at all times
* Report equipment issues or hazards promptly
* Assist with stock rotation and inventory checks
* Flag low stock levels or ordering requirements
Values
All actions, conversations, and behaviours must align with the philosophy and values of The Commons:
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