Chef
Chef de Partie
Pepes Italian and Liqour
Melbourne VICChefs/Cooks (Hospitality & Tourism)
Full time
$75,000 – $80,000 per year
About the Business
Pepe’s Italian and Liquor is a well-established, reputable hospitality business with a strong focus on quality food, professional standards, and sustainable work practices. We value consistency, respect, and long-term staff development, and we actively support work–life balance within a high-performing kitchen environment.
The Role
We are seeking an experienced Senior Chef de Partie to take ownership of pan sections and play a leadership role within the kitchen team. This position suits a capable CDP ready to step up in responsibility while maintaining strong technical standards and people leadership.
Key ResponsibilitiesSection & Pan Work
Execute high-level pan work across pasta, risotto, and protein sections
Maintain speed, consistency, and precision during service
Ensure mise en place, service execution, and pack-down meet Pepe's standards
Quality Control
Taste and check all dishes before service
Maintain consistency in flavour, presentation, and portioning
Uphold food safety, cleanliness, and organisational standards
Staff Supervision & Leadership
Supervise junior chefs and apprentices on shift
Support training, coaching, and skill development
Set clear expectations and lead by example during service
Service & Coordination
Work closely with the expeditor and other sections to ensure smooth service flow
Communicate clearly under pressure and support overall kitchen timing
What We’re Looking ForProven experience as a Senior CDP or strong CDP in a quality-driven kitchen
A Cert IV and Diploma in Commercial Cookery and three years of full time work experience.
Confident pan work and service leadership skills
Strong attention to detail and accountability
Calm, professional approach to service and team management
Commitment to personal growth and continuous improvement
What We OfferStable role in a reputable, established business
Work–life balance supported by structured rosters and realistic expectations
Clear standards and systems that enable success on shift
Ongoing personal and professional development
A respectful kitchen culture focused on performance, not burnout