Chef de Partie

Join the Future of Burleigh's Dining Scene

Mondrian Gold Coast is set to redefine coastal dining, with immersive restaurants, chic bars, and a luxury pool club, we're creating a vibrant destination that will energise the local scene. Our venues, Haven and LiTO, recently named "the ultimate in destination dining" by the Australian Financial Review, sets the stage for unforgettable moments.

The Chef de Partie is a vital member of our kitchen team, responsible for managing a specific section of the kitchen and ensuring the preparation and delivery of high-quality dishes. You will support the kitchen leadership team in maintaining standards, training junior staff, and contributing to menu development

ABOUT US

LiTO: LiTO isn't just a restaurant—it's the heartbeat of Italian life on Burleigh's shores. Guests can expect bold coastal Italian flavours, seasonal bites, and an energetic atmosphere, with live entertainment throughout the week.  From a post-surf flat white to a classic aperitivo at sunset, LiTO embodies the spirited warmth of Italy, serving playful, elevated simplicity from morning through evening—built for feasting and celebrating.

Haven: Haven is where fresh, surf-to-plate seafood meets golden cocktail hours and unforgettable poolside moments. With a blend of retro pool club vibes and modern sophistication, Haven creates the ultimate escape—a place to lounge, graze, and recharge, all while soaking up Burleigh's sun-drenched coastline.

We're looking for innovators and forward-thinkers—restaurateurs who aren't afraid to challenge the norm. If you're ready to join one of the most exciting and future-focused dining precincts, come help us make Burleigh the place to be.

YOUR DAY TO DAY

• Prepare and present menu items with variety and flair, within the hotel's specified cost margins.
• Prepare and execute high-quality pastries, desserts, and baked goods in line with Mondrian's culinary vision.
• Assist in menu development, bringing creativity and innovation to our pastry offerings.
• Maintain consistency and excellence in presentation, taste, and texture.
• Prepare and ensure the availability of mise en place as required.
• Check that all cooked and pre-cooked foods are properly stored.
• Advise the Executive Chef or senior chef on duty when stock levels are low, ensuring necessary foods are reordered according to business demands. Consult with the Executive Chef for guidance and order authorisation.
• Liaise with the Food and Beverage team regarding menu item availability, additions, and relevant changes.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced, and cleaned. Report any issues to the Executive Chef.
• Be familiar with other kitchen areas to provide assistance when required.
• Ensure strict stock rotation and minimise wastage.
• Maintain adherence to the Food Safety Program and food safety standards at all times, ensuring high cleanliness standards and accurate daily record-keeping.

The following is required for success in these roles:

• Demonstrated experience in a senior role leading a commercial or restaurant kitchen
• A strong working knowledge of HACCP and food handling requirements
• Previous exposure to high volume restaurants or event spaces
• Ability to work various shifts including evenings, weekends and public holidays
• Full Australian Working Rights