Demi Chef de Partie

Role overview

BrookLodge & Macreddin Village is looking for a Demi Chef de Partie to support the smooth daily operation of the kitchen and uphold consistently high food standards. The role calls for someone who takes initiative, spots needs before they arise, and helps deliver memorable dining experiences while fully complying with hygiene and food safety rules.

Key duties

• Support the Sous Chef and Head Chef in keeping food sourcing, storage, preparation, and service at a consistently high level.
• Follow all food hygiene, safety, and HACCP procedures without exception.
• Check that ingredients and other food items purchased match the required quality standard.
• Work with senior chefs to improve menu options and enhance overall food quality.
• Plan ahead for special dietary needs and guest requests so they are handled appropriately.
• Inform the Sous Chef or Head Chef about any problems with kitchen equipment, fixtures, or fittings.
• Use kitchen equipment correctly and help maintain it in good working order.
• Prepare healthy, well-balanced staff meals in line with management direction.
• Follow the hotel’s guest service standards and communicate clearly with guests about hotel services when needed.
• Escalate customer complaints promptly to the Sous Chef, Head Chef, or management.
• Protect the health and safety of yourself and others by following all relevant procedures and rules.
• Encourage strong teamwork within the kitchen and across other departments.
• Wear the required uniform and suitable footwear, and maintain a high standard of grooming and hygiene.
• Complete any additional tasks assigned by the Sous Chef or Head Chef that fall within the scope of the role.
• Attend meetings and training sessions as required to build skills and knowledge.

Experience and qualifications

Applicants should have previous experience in a similar position within a professional kitchen. A culinary qualification or equivalent is preferred. Strong knowledge of food safety practices, good communication, teamwork, and the ability to perform well in a busy, high-pressure environment are important.

Working conditions and benefits

• Full-time role with 39 hours per week.
• 20 days of annual leave each year.
• Staff meals provided.