CHEF DE PARTIE
Full-time role 38hr week
Description
In the role of Chef De Partie, you will be working in various sections of our commercial kitchen and will be responsible for the performance of a section under the guidance and instruction of the Sous Chef and Head Chef.
To qualify for this role, you must have completed formal trade industry training and hold a minimum culinary qualification of a Certificate IV in Commercial Cookery. You will also have proven industry experience with proven substantiated practical experience. These combined credentials will ensure you have the skill set to independently operate and oversee junior staff in a section of the Catering department as instructed by our senior Chefs.
The successful applicant will have the proven ability to work independently and effectively in a fast-paced environment and contribute positively to continually improving the workplace.
Outline of duties
v Assist the Head Chef and Sous Chef to ensure efficient preparation, cooking and presentation of food in our Commercial Kitchen.
v Work independently or as a section leader with junior staff under your supervision
v Oversee junior staff members within your section to ensure continual workflow and allocate work as required.
v Monitor production time of meals within your section to ensure timely service to customers.
v Monitor junior staff within your section to ensure their compliance with food safety standards and workplace health & safety guidelines.
v Assist the Sous Chef and the Head Chef with by collaborating and contributing ideas to menu planning.
v Display exemplary work ethic
v Manage stock and ensure safe handling and stock control procedures are maintained.
v Maintain a clean, organised, and safe kitchen environment in your allocated section.
v Report equipment problems to the Sous Chef and Head Chef
v Display a professional work ethic and contribute to positive team culture.
Job Requirements
v Minimum Culinary qualification of a Certificate IV in Commercial Cookery
v Proven experience in a high-volume commercial cooking environment
v Knowledge of best cooking practices, cooking methods, ingredients, and equipment
v Ability to clearly follow instruction and strictly follow recipe guidelines
v Developing leadership skills with the ability and willingness to train juniors and lead a section.
v Excellent communication and interpersonal skills, with the ability to build relationships with colleagues.
v Strong organisational skills, with the ability to manage multiple tasks simultaneously.
v Demonstrated ability to work effectively in a fast-paced environment.
v Ability to work flexible hours, including evenings and weekends.
Work Hours
This is a full-time role, 38hours per week.
Pay: $80,000.00 per year
Work Location: In person
