About The Role 

UQ Union are currently seeking a motivated and passionate Chef de Partie to join their hospitality team at St Lucia. This is an exciting opportunity for someone looking to continue developing their culinary career within a fast-paced and collaborative kitchen environment.

Reporting to the Head Chef, the Chef de Partie plays an important role in the daily operation of a high-performing commercial kitchen. This positioncontributes to delivering quality, consistent food and efficient kitchen operations, while maintaining high standards of food safety, hygiene, and operational excellence.

The role contributes to smooth daily service operations and supports a positive, team-focused kitchen culture.

This is a permanent part-time position (20 hours per week), with the opportunity to increase to 38 hours during semester peaks, working Monday to Friday.

 

Key Responsibilities 

Service Delivery & Food Production

• Prepare and present food items to a high standard in line with recipes, menu requirements and portion specifications

• Assist with daily kitchen service, ensuring consistency, quality and efficient food preparation

• Complete mise en place tasks accurately and within required timeframes

• Maintain a clean, organised and efficient workstation throughout service

• Correctly label, date and store food items in accordance with food safety requirements

• Follow portion control guidelines to minimise waste and maintain consistency

• Supports section operations during service”

• Assists with mentoring junior kitchen employees”

• Works with a degree of autonomy during service periods”

 

Food Safety, Compliance & Standards 

• Maintain high standards of food safety, hygiene, cleanliness and WHS compliance

• Follow all SOPs, UQU policies and legislative requirements

• Complete food safety records accurately and ensure documentation remains current

• Report food safety concerns, equipment faults or incidents promptly

• Use internal systems and resources to remain informed of operational and compliance requirements

 

Stock Control & Cost Management 

• Assist with monitoring stock quality, stock rotation and use-by dates

• Support monthly stocktakes and kitchen inventory processes

• Report stock shortages or quality concerns in a timely manner

• Support cost control practices through careful use of ingredients and resources

 

Team Support & Operations 

• Support the Chef and wider kitchen team with day-to-day operational requirements

• Contribute to a positive, collaborative and team-oriented environment

• Participate in training, team meetings and continuous improvement initiatives

• Assist with ad hoc operational duties as required across the business

 

About You 

UQ Union are after someone who has:

• A Certificate III in Commercial Cookery or equivalent experience

• Current Food Safety certification, or willingness to obtain

• 1–2 years’ experience in a commercial kitchen environment

• Sound knowledge of food preparation, food safety and safe food handling practices

• Ability to work efficiently in a fast-paced team environment while maintaining quality standards

• Strong communication, teamwork and time management skills

• Flexibility to work rotating rosters, including weekends

• Has knowledge of stock control, food presentation standards and kitchen WHS requirements