Chef de Partie
The Lagoon Restaurant, North Wollongong
Annual Salary: $73,500 + Superannuation
Location: Wollongong NSW 2500
Start Date: Immediate
About Us
Nestled in Wollongong’s most stunning seaside location, The Lagoon is a vibrant restaurant celebrated for its fresh, often locally-sourced produce and dining experiences that rival the best Sydney seafood establishments.
From freshly-caught seafood cooked to perfection to slow-cooked meats, garden-fresh vegetarian options, and “off-the-charts” desserts, we take pride in every dish we serve.
Job Purpose
As our Chef de Partie, you’ll lead a team of station chefs, ensuring seamless kitchen operations. You’ll prepare and plate dishes to meet exacting standards, maintain health and food safety compliance, and provide mentorship to junior staff—all while keeping the kitchen running efficiently and smoothly.
Job Duties
• Prepare and cook high-quality food according to menu guidelines and recipes.
• Plan menus, estimate food and labour costs together with Executive Chef
• Ensure all dishes are correctly garnished, portioned, and presented on the proper serving dish.
• Maintain fresh and timely mise-en-place.
• Supervise and provide guidance to junior chefs, cooks, and kitchen staff.
• Foster effective communication between kitchen and floor staff, such as discussing food preparation issues or special events, etc.
• Receive, store, and manage food supplies safely.
• Assist with regular stocktakes and inventory management.
• Implement and uphold health and food safety standards.
• Follow and enforce the restaurant’s cleaning and waste disposal practices.
• Optimise the use of kitchen resources, including food, energy, and water.
• Maintain kitchen equipment and ensure it is in good working condition.
• Participate in training courses and team meetings to support continuous improvement.
Qualifications & Experience
• Certificate IV in Commercial Cookery and Diploma of Hospitality Management; or
• 3 years of relevant experience in a professional kitchen
Skills:
• Excellent culinary skills and knowledge of kitchen operations.
• Strong organisational and multitasking abilities.
• Ability to work well under pressure in a fast-paced environment.
• Good communication and leadership skills.
• Attention to detail and commitment to quality.
Working Conditions:
• Fast paced kitchen environment.
• Exposure to heat, steam, and kitchen equipment.
• Team-oriented setting with opportunities for career growth and development.
Performance Goals:
• Consistently deliver high quality dishes with excellent presentation.
• Maintain efficient and organised section operations.
• Support team members and contribute to a positive working environment.
Join Us!
If you’re ready to take your culinary career to the next level and thrive in a vibrant, team-focused environment, we’d love to hear from you.
Apply now and become part of the excellent team!
The Lagoon Restaurant, North Wollongong
Annual Salary: $73,500 + Superannuation
Location: Wollongong NSW 2500
Start Date: Immediate
About Us
Nestled in Wollongong’s most stunning seaside location, The Lagoon is a vibrant restaurant celebrated for its fresh, often locally-sourced produce and dining experiences that rival the best Sydney seafood establishments.
From freshly-caught seafood cooked to perfection to slow-cooked meats, garden-fresh vegetarian options, and “off-the-charts” desserts, we take pride in every dish we serve.
Job Purpose
As our Chef de Partie, you’ll lead a team of station chefs, ensuring seamless kitchen operations. You’ll prepare and plate dishes to meet exacting standards, maintain health and food safety compliance, and provide mentorship to junior staff—all while keeping the kitchen running efficiently and smoothly.
Job Duties
• Prepare and cook high-quality food according to menu guidelines and recipes.
• Plan menus, estimate food and labour costs together with Executive Chef
• Ensure all dishes are correctly garnished, portioned, and presented on the proper serving dish.
• Maintain fresh and timely mise-en-place.
• Supervise and provide guidance to junior chefs, cooks, and kitchen staff.
• Foster effective communication between kitchen and floor staff, such as discussing food preparation issues or special events, etc.
• Receive, store, and manage food supplies safely.
• Assist with regular stocktakes and inventory management.
• Implement and uphold health and food safety standards.
• Follow and enforce the restaurant’s cleaning and waste disposal practices.
• Optimise the use of kitchen resources, including food, energy, and water.
• Maintain kitchen equipment and ensure it is in good working condition.
• Participate in training courses and team meetings to support continuous improvement.
Qualifications & Experience
• Certificate IV in Commercial Cookery and Diploma of Hospitality Management; or
• 3 years of relevant experience in a professional kitchen
Skills:
• Excellent culinary skills and knowledge of kitchen operations.
• Strong organisational and multitasking abilities.
• Ability to work well under pressure in a fast-paced environment.
• Good communication and leadership skills.
• Attention to detail and commitment to quality.
Working Conditions:
• Fast paced kitchen environment.
• Exposure to heat, steam, and kitchen equipment.
• Team-oriented setting with opportunities for career growth and development.
Performance Goals:
• Consistently deliver high quality dishes with excellent presentation.
• Maintain efficient and organised section operations.
• Support team members and contribute to a positive working environment.
Join Us!
If you’re ready to take your culinary career to the next level and thrive in a vibrant, team-focused environment, we’d love to hear from you.
Apply now and become part of the excellent team!
