As Chef de Partie, you will manage an allocated section of the kitchen and work closely with the Head Chef and other kitchen team members.
The position requires a Chef who can work confidently and independently during busy à la carte, bistro, function and club-event service while consistently maintaining the Club's recipes, food quality and presentation standards.
Because traditional Polish and European dishes form an important part of the Club's established menu, demonstrated practical experience with this style of cuisine is essential.
Key Responsibilities
- Prepare and cook traditional Polish and European dishes to a consistently high commercial standard.
- Prepare menu items such as pierogi, bigos, kopytka, traditional cabbage rolls, Polish sausages, pork knuckle, schnitzels and other dishes appearing on the Club's established restaurant and bistro menus.
- Take responsibility for an allocated kitchen section and manage that section efficiently during busy service periods.
- Prepare food for à la carte restaurant service, bistro service, functions, special events and club activities.
- Work from and maintain the Club's established menus, recipes, cooking methods, portion standards and presentation requirements.
- Monitor the quality, consistency and presentation of dishes throughout preparation and service.
- Assist with food preparation planning, stock rotation, ordering, inventory control and minimising food wastage.
- Ensure ingredients and food products are stored, handled and rotated correctly.
- Coordinate effectively with the Head Chef and other kitchen staff during service.
- Communicate effectively with front-of-house staff regarding food preparation and service requirements.
- Provide guidance and assistance to less-experienced kitchen staff when required.
- Maintain a clean, organised and safe kitchen environment.
- Comply with food safety, hygiene and workplace health and safety requirements.
Essential Skills and Experience
The successful applicant will have:
- Demonstrated professional experience working as a Chef or Chef de Partie in a commercial kitchen.
- Strong practical knowledge and demonstrated commercial-kitchen experience in traditional Polish and European cuisine – essential.
- Demonstrated experience preparing traditional Polish dishes and working with relevant Polish and European ingredients, recipes, cooking methods and flavour profiles.
- Experience preparing dishes of the type appearing on the Club's menu, including dumplings, slow-braised dishes, cabbage-based dishes, schnitzels, sausages, pork dishes and other traditional Polish and Central European food.
- The ability to independently manage an allocated kitchen section during busy service periods.
- Experience working in a high-volume restaurant, club, hotel or similar commercial hospitality environment.
- Experience maintaining consistent food quality, portion control and presentation standards.
- Relevant commercial cookery qualifications or equivalent relevant professional experience.
- Good knowledge of food safety and hygiene practices.
- Strong organisational skills and the ability to work efficiently under pressure.
- The ability to work cooperatively and professionally as part of a diverse kitchen and front-of-house team.
- Reliability, punctuality and a professional attitude.
- Flexibility to work evenings, weekends, public holidays and club functions as required.
Pay: $79,500.00 – $81,000.00 per year
Benefits:
- Employee discount
- Free food
Work Location: In person
