Chef de Partie - Junior Sous Chef Pathway

Job Description

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Ready for your next step? Join our kitchen as a Chef de Partie, with a genuine opportunity to progress into a Junior Sous Chef role.

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We’re currently looking for two Chef de Partie roles to fill, to join our kitchen team at the Cairns Harbourside Hotel. We’re looking for capable chefs who can confidently run their section, work well as part of a team and take pride in producing consistent, quality food.

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For the right person, this could be more than your next Chef de Partie role. There is a genuine opportunity for a strong-performing CDP to progress into a Junior Sous Chef position.

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Already have leadership experience, or you're an experienced CDP ready to take the next step? We'd particularly like to hear from you.

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Working Holiday Visa holders are also welcome to apply. For an eligible candidate who demonstrates the experience, performance and commitment required to progress into the Junior Sous Chef role, employer sponsorship may be considered.

A bit about the role…. \n

Working alongside our Head Chef and kitchen team, you'll independently manage your section while contributing across restaurant service, conferences and events, functions and other hotel food operations.

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Our kitchen operates on a well-structured roster. While flexibility is required around business levels, events, staff leave and peak periods, we aim to provide consistent hours and a supportive working environment.

Your day to day… \n

As Chef de Partie, your key responsibilities will include:

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Run your section – independently manage preparation, mise en place and service while maintaining consistency and presentation.

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Food preparation & service – prepare and cook menu items across restaurant, conference & events and function service.

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Quality – maintain high standards of food quality, portion control and presentation.

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Teamwork & leadership – work closely with the Head Chef and kitchen team while supporting and mentoring junior team members.

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Events – support conference, event and special function service, including higher-volume periods.

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Cost control – manage ingredients, portioning, stock rotation and wastage responsibly.

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Safety & cleanliness – maintain excellent food safety, hygiene, WHS and kitchen cleanliness standards.

Looking for the next step? \n

For the right Chef de Partie, there is a genuine opportunity to progress into a Junior Sous Chef position based on demonstrated capability, leadership, reliability and commitment.

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The Junior Sous Chef role would predominantly cover conference & events, lunch and dinner shifts, with holiday coverage as required, and greater responsibility for service execution, supervising and developing team members, and supporting kitchen operations.

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Progression is based on demonstrated performance, capability and commitment rather than length of service.

A bit about you… \n

Previous experience as a Chef de Partie or equivalent in a commercial kitchen.

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Certificate III in Commercial Cookery or equivalent qualification.

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Confident independently managing a kitchen section.

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Strong knowledge of food preparation, cooking techniques and commercial kitchen operations.

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Good understanding of food safety, hygiene and WHS requirements.

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Reliable, organised and able to perform effectively during busy service.

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A team player who communicates well and supports those around them.

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Available to work a range of shifts including evenings, weekends and public holidays, with breakfast coverage as required.

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Leadership experience is highly regarded but not essential for the CDP positions.

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Working Holiday Visa holders with appropriate Australian working rights are encouraged to apply. For the right person who progresses into our Junior Sous Chef position, employer sponsorship may be considered, subject to individual eligibility, applicable migration requirements and business approval.

A bit about us… \n

Located on the Cairns Esplanade overlooking beautiful Trinity Bay, Cairns Harbourside Hotel offers 173 spacious rooms and suites, Harbourside Bar & Kitchen and versatile conference and event facilities.

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Our kitchen covers restaurant dining, conferences and events, functions and staff meals, giving our chefs the opportunity to work across a varied hotel operation.

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Our team benefits include staff meals, team member discounts and reward & recognition, along with opportunities to learn and develop within the hotel.

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