chef de partie

2 days ago

Redfern NSW, Australia Aplenty Full time $60,000 - $80,000 per year

Aplenty

Ideal for a CDP who values order, precision and presentation. Take ownership of Aplenty's boxes, grazing tables and styled drop-off catering - from prep and stock control to execution and delivery - while supporting event work when needed alongside premium clients and brands. A hands-on role with real opportunity to grow and shape this part

  • Staff lunches and great team
  • Great learning and growth opportunities in a dynamic and fun business
  • Work with beautiful food, styling and amazing brands and clients

POSITION OBJECTIVE

THE CDP IS RESPONSIBLE FOR

  • Preparing, ordering, organising, and executing all aspects of the grazing & boxes section.
  • Managing stock control and ensuring efficiency, consistency, and food safety.
  • Supervising casuals within the section as needed and reporting to the Head Chef.

SUCCESS IN THIS POSITION LOOKS LIKE

  • Delivering grazing tables and boxes that are consistent, efficient, and neatly presented
  • Running the section smoothly with strong organisation, accurate stock control, and minimal waste.
  • Collaborating with the Head Chef and wider team to ensure seamless event execution.

KEY AREAS OF RESPONSIBILITY

SECTION PREPARATION & EXECUTION

  • Prepare and organise all food items, equipment, and styling elements for grazing & drop off catering.
  • Execute set-up and pack-down of the section on-site, ensuring consistency with Aplenty's standards.
  • Supervise casuals within the section when assigned, ensuring tasks are completed accurately and efficiently.
  • Ensure safe transport and delivery of grazing & drop off catering
  • Support off-site event preparation, service, and pack-down when business demands require.

STOCK CONTROL & ORDERING

  • Manage stock levels for the section, ensuring all items are rotated, labelled, and stored correctly.
  • Place orders as required, in consultation with the Head Chef.
  • Track section usage, wastage, and report to the Head Chef weekly.

FOOD SAFETY & CLEANLINESS

  • Maintain a clean and safe workspace in the prep kitchen and at venues.
  • Follow food safety standards at all times, ensuring compliance and best practice.
  • Minimise waste and maintain efficiency across the section

TEAMWORK & REPORTING

  • Report directly to the Head Chef on section progress, stock control, and upcoming requirements.
  • Work collaboratively with the kitchen and production teams to deliver smooth event operations.
  • Provide support in other areas as needed, contributing to overall event success.

THIS ROLE IS CASUAL FOR NOW WITH THE VIEW TO GROW

DRIVERS LICENCE IS ESSENTIAL

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