Chef De Partie

About Salty Joe's

Salty Joe's is a popular waterfront café and restaurant located in the heart of Huskisson on the

NSW South Coast. It was established on 2023 and known for its relaxed coastal atmosphere,

quality coffee, fresh food, and exceptional customer service, Salty Joe's offers breakfast, lunch,

and all-day café dining for both locals and visitors. Our kitchen prides itself on delivering

consistently high-quality meals while maintaining a collaborative and fast-paced working

environment.

We are seeking a passionate and experienced Chef de Partie to join our full-time kitchen team

and help deliver exceptional dining experiences.

Key Responsibilities

Prepare, cook, and present meals in accordance with menu specifications, quality

standards, and customer expectations.

Take responsibility for the grill section, including burgers and grill sides, while assisting

in other kitchen sections as required during service.

Complete daily mise en place and ensure ingredients are prepared and available for

efficient service.

Maintain consistent food quality, portion control, and presentation across all dishes.

Assist with breakfast, lunch, and daily café service in a busy commercial kitchen.

Contribute to the preparation of menu specials and assist with menu planning and

recipe development when required.

Monitor food quality, freshness, and stock levels, ensuring FIFO stock rotation and

proper food storage procedures are followed.

Maintain high standards of kitchen cleanliness, hygiene, and food safety in line with

workplace procedures.

Support and mentor junior kitchen staff, apprentices, and new team members by

demonstrating cooking techniques, kitchen procedures, and safe food handling

practices.

Work closely with kitchen and front-of-house teams to ensure efficient and smooth

service.

Prepare meals that accommodate dietary requirements and food allergens while

following procedures to prevent cross-contact.

Assist with stock control, minimise food waste, and contribute to the efficient operation

of the kitchen.

Skills and Experience

Diploma in Hospitality Management or Certificate III/IV in Commercial Cookery (or equivalent qualification).

At least 12 months of experience working in a commercial kitchen.

Ability to work efficiently in a fast-paced hospitality environment.

Strong knowledge of food preparation, cooking methods, and plating techniques.

Experience managing a kitchen section during service.

Understanding of food safety, hygiene, and HACCP principles.

Knowledge of stock control, FIFO, and food storage procedures.

Ability to work collaboratively within a team while supporting junior staff.

Strong communication and time management skills.

Flexible availability, including weekends, public holidays, and busy service periods.