GARRETT HOTELS 2010 PTY LTD ATF COTTESLOE HOTEL TRUST
ABN 84 076 443 650
Cottesloe Hotel is looking for a skilled Chef de Partie to join their team on a full-time basis.
The Chef de Partie will assist the Sous Chef in the maintenance of cuisine concepts and high standards of service, food quality and presentation. Assist with the effective management of the kitchen team to ensure a work environment which promotes a profitable business. Facilitate and monitor the implementation of the Hotels OSH policies, procedures and guidelines at all times.
Tasks & Duties:
- Prepare and cook meals under the guidance of the Executive Chef or Sous Chef (as appropriate) to hotel standards
- Ensure completion of Food Safety Manual checklists as directed.
- Liaise with food outlet managers to streamline operations, maintain open communication and provide feedback.
- Use standard recipes, including photographic presentation, of all menu items in food outlets.
- Supervise and maintain quality control, including tasting and examining food, for outgoing meals and incoming produce according to specifications.
- Supervise shifts in the absence of the Sous Chef or Executive Chef
- Prepare market and grocery lists to assist in effective and timely production of food and smooth running of the kitchen.
- Actively pursue cost savings measures by minimizing wastage and recycling where possible.
- Induct, train and coach apprentices and new kitchen associates in Local Standard Operating Procedures and policies and procedures to ensure compliance to organizational standards and to optimize individual performance.
- Provide kitchen brigade with general performance feedback and work to resolve any grievances. Communicate significant issues to management.
- Conduct daily shift briefings and communicate any important changes or information. Ensure effective shift handovers.
- Ensure adherence to organizational standards of kitchen cleanliness and hygiene.
- Interact with department and hotel associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
Skills & Experience Required:
- Relevant chef qualification
- At least 3 years of relevant experience
- Experience with leading, managing and motivating junior staff members/apprentices.
- Display a passion for creating high standards of excellence in food preparation and presentation.
- Strong organizing skills with the ability to work under pressure
- Computer literate (Microsoft Office suite)
Salary between $79,499 & $85,000 per annum + superannuation.
Please Note: We would like to take this opportunity to thank all applicants for their interest. Only those considered for an interview will be contacted directly.
Pay: $79,500.00 – $85,000.00 per year
Work Location: In person
