Canobolas Pub Pty Ltd is seeking a talented and passionate Chef de Partie to join our expanding kitchen team. This is an exciting role for a chef who takes pride in creativity, quality, and consistency, and who enjoys working within a high-performing hospitality environment. Key Responsibilities 1. Menu Development & Production Deliver high-quality cooking within your section in line with venue standards. Maintain menus that are modern, fresh, and of superior quality. Present dishes in a way that is creative, consistent, and distinctive. Support the delivery of daily/weekly specials, complementing the main menu offering. 2. Quality & Service Standards Work with the Sous Chef to set and refine minimum food presentation standards, service procedures and service times. Uphold a culture of bright, helpful, professional service within the kitchen team. Assist in the recruitment of staff capable of delivering consistent food quality and courteous customer interaction. 3. Financial Management & Cost Control Support food-cost control through strict portion control, wastage minimisation, and accurate stocktaking. Reduce unnecessary energy use within kitchen operations. Ensure all kitchen equipment is correctly used, well maintained, and reported if faulty. 4. Staff Supervision & Development Oversee productivity and performance of kitchen staff during service. Assist in the recruitment, induction, and training of new kitchen staff. Conduct regular check-ins with allocated team members. Provide guidance and counselling for staff with performance or attitude concerns. 5. Productivity & Team Morale Foster a high-productivity, positive and collaborative team environment. Seek clarity from the Sous Chef regarding expectations, performance indicators and training needs. Ensure all kitchen staff are aware of their roles, responsibilities, and performance expectations. Review performance monthly, emphasising achievements and setting improvement goals. Maintain open communication so staff feel comfortable sharing concerns or ideas. Minimise staff turnover by supporting a stable, motivated team culture. Work efficiently as part of a team to complete tasks in order of priority. Maintain a respectful, courteous workplace with a clean, pleasant kitchen environment. 6. Occupational Health & Safety Follow all workplace health and safety guidelines as outlined in policies and induction manuals. Use appropriate protective equipment and clothing to ensure personal and team safety. Report any unsafe practices or potential hazards to the shift supervisor immediately. 7. Purchasing & Supply Management Assist in establishing quality and supply standards and communicate them to suppliers. Check all deliveries for quality, weight, quantity and freshness, rejecting items that do not meet standards. Ensure all staff follow goods-receiving procedures. Maintain cleanliness, organisation and security of storage areas. Ensure proper stock rotation and storage according to company procedures. 8. Hygiene, Sanitation & Kitchen Safety Maintain superior food-storage, cleanliness and sanitation standards. Assist in developing stock-control and storage systems that exceed regulatory expectations. Implement strict stock rotation and shelf-life policies to ensure quality and reduce spoilage. Ensure the kitchen is always presentable for public viewing or inspection. Support staff training in fire safety, emergency procedures and food-safety compliance. Ensure all staff adhere to workplace health and hygiene standards at all times. About You Certificate IV in Commercial Cookery or equivalent. Experience in a similar Chef de Partie or strong Demi Chef role. Passion for creativity, quality, and high-level food production. Strong communication and leadership capabilities. Ability to thrive in a fast-paced kitchen environment. Permanent full time role with a starting salary between $76K - $80K (plus super). If you believe you would be a good fit for our team, please send your resume and contact details to the details attached.