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At Navarra, we are more than just an event venues company – we are a family of passionate individuals who thrive on delivering world-class dining experiences. With over 50 years of excellence in hospitality, we combine tradition with innovation, celebrating creativity and exceptional service.

We are seeking a talented and driven Chef de Partie to join our dynamic culinary team. This role is ideal for an experienced chef who excels in a fast-paced kitchen, has strong leadership skills, and is committed to maintaining the highest culinary standards.

This is a full-time on-site role for a Chef De Partie. As Chef De Partie, you will be responsible for day-to-day tasks in the kitchen, including food preparation, cooking, and plating. You will work closely with the Head Chef and Sous Chef to ensure high-quality meals are prepared and served. The role requires attention to detail, culinary creativity, and the ability to work efficiently in a fast-paced environment. You will also oversee areas of the kitchen and team.

Prepare, cook, and present high-quality dishes within your assigned section.

• Assist in the creation of new menus and seasonal dishes in collaboration with the Head Chef.

• Supervise, train, and mentor Commis Chefs and kitchen assistants.

• Ensure all food preparation meets quality, consistency, and presentation standards.

• Monitor food storage, inventory, and stock rotation to minimise wastage.

• Ensure compliance with food hygiene, safety, and kitchen sanitation standards.

• Manage the section efficiently during busy service periods.

• Assist with ordering supplies and liaising with suppliers as needed.

Qualifications:

• Diploma or Certificate IV in Commercial Cookery (or equivalent qualification).

• Minimum 1 years’ experience as a Chef de Partie (or 2+ years in a similar role in a busy commercial kitchen).

• Proven ability to manage a section and lead a small team effectively.

• In-depth knowledge of modern and classical cooking techniques, ingredients, and culinary trends.

• Strong organisational and time management skills with the ability to work under pressure.

• Understanding of HACCP, food safety regulations, and workplace health & safety.

• Excellent communication and team collaboration skills.

• Flexibility to work across a 7-day roster, including weekends and evenings.