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• Prepare, cook, and present high-quality dishes in accordance with venue standards and service expectations.
• Take ownership of a designated kitchen section, ensuring consistency, quality, and efficiency during service.
• Support the Head Chef and Sous Chef with daily kitchen operations, mise en place, stock control, and food preparation.
• Maintain exceptional food safety, hygiene, and cleanliness standards in line with HACCP requirements.
• Contribute to menu execution and ongoing improvement while working collaboratively within a professional kitchen brigade.
• Ensure dishes are prepared and presented to a consistently high standard, particularly during busy service periods.
• Assist with mentoring and supporting junior kitchen team members, fostering a positive and team-focused culture.

Work Environment:
Fast-paced, premium dining venues within the Brighton Hotel precinct.

Opportunity to work across Benetti's (traditional Italian premium dining), Ammos (traditional Greek premium dining), and a soon-to-open premium steakhouse concept (Le Grand Grill)

Professional kitchen brigades committed to quality, consistency, and culinary excellence.
Exposure to fresh, seasonal ingredients and high-quality produce across multiple dining concepts.
Supportive and collaborative team environment with opportunities for skill development and career progression.
Dynamic service periods requiring strong organisation, attention to detail, and the ability to perform under pressure.

Ideal Candidate:

• Experienced Chef de Partie with a strong background in premium dining environments.
• Passionate about food, quality ingredients, and delivering exceptional culinary experiences.
• Able to work efficiently under pressure while maintaining consistency and attention to detail.
• Strong team player with excellent communication skills and a positive, professional attitude.
• Committed to continuous learning and career development within a professional kitchen environment.
• Must hold valid Australian working rights with a visa validity of at least 8 months from commencement date.

Essential:

• Minimum 2 years' experience as a Chef de Partie or similar role within premium dining venues.
• Strong understanding of food preparation, cooking techniques, and kitchen operations.
• Excellent knowledge of food safety, hygiene, and HACCP principles.
• Ability to manage a designated section independently during busy service periods.
• Strong organisational skills and ability to work effectively in a fast-paced environment.
• Valid Australian working rights with a minimum of 8 months remaining on current visa (if applicable).
• Availability to work evenings, weekends, and public holidays as required.

Please note: Sponsorship is not available for this positionin the immediate. It will be considered in the future for the right candidate.

Desirable / Additional:​​​​​​​

• Previous experience in high-volume premium restaurants.
• Formal culinary qualifications or trade certification.
• Leadership experience supporting apprentices, commis chefs, or junior kitchen staff.
• Passion for seasonal produce, menu development, and culinary innovation