The Lodge Jamberoo Management Pty Ltd ATF The Trustee for the Lodge Jamberoo Management Trust
Position:
Chef de Partie
Location:
Jamberoo, NSW Australia
Job Type:
Full Time | 38 hours/week
Salary Range:
77K to 82K AUD
The Lodge Jamberoo is a boutique country resort nestled in the scenic hills of Jamberoo, New South Wales, offering a unique blend of relaxed accommodation and premium event experiences.
Set on expansive riverfront grounds surrounded by pine forests and rainforest, the property features stylish hotel rooms, an on-site restaurant, and a range of leisure facilities.
Renowned for its all-inclusive weddings and events, The Lodge provides a picturesque destination for memorable getaways, celebrations, and retreats.
Job Description
Work with Senior Chef de Partie, Chef De Partie Chefs, Demi Chefs and commis chefs to organise all operational aspects of the Kitchen and related outlets.
Ensure to be following procedures according to stipulated departmental and organisational policies.
Maintain strict hygiene and safety procedures.
Be responsible for the section in Senior Chef de partie, Chef de Partie, Demi Chef or commis chef.
Deliver an exceptional guest experience through the delivery of outstanding dishes.
Key responsibilities & duties include but are not limited to:
Design and update menus based on seasonal availability, customer preferences and business goals
Standardise recipes to ensure consistency in taste, portion size and presentation
Taste food product daily, prior to service, to judge the quality and overall consistency and inform for any shortage
Properly follow and maintain The Lodge guidelines and standards in the menu range
Demonstrate a variety of culinary technique and use these in the development
Seek suitable alternative to high cost items to ensure price, value, perception and profitability
Continually work with ambassadors and co‐ordinate operation and achieve consistency in quality of food, production, presentation in all outlets (labelling)
Liaise with food runner to ensure correct food knowledge on display
Liaise with management, dietitians, kitchen personnel and service staff regarding food preparation processes and service standards




Provide instruction and guidance on cooking techniques and standard operating procedures
Prepare and cook food in accordance with established recipes and organisational standards
Ensure compliance with food safety legislation and enforce hygiene and sanitation regulations
Participate in the recruitment, training and supervision of kitchen staff, as required
Creative Skills
Consistently strives to be innovative on presentation and utilise a variety of materials, China, silver, glass, wood, creative display buffet, breaks, themes, various F&B; products
Staff development
Contribute and maintain a positive working environment
Operation management
Maintain quality goals by following up, eye for details, follow reports and guest comments, mystery shoppers
Respond effectively to internal audit reports, investigation following guest comments
Report any problems to Executive Chef or Head Chef
Liaise with stewarding daily to ensure desired equipment requirement for pate up, buffet, cocktails
Complete all duties and ensure hand over for day off
Liaise with supervisor 2 hours before events commence to assure correct flow of service demand
Work Safety and Environment
Knowledgeable of proper use of all kitchen equipment
Report immediately any faulty, damages or broken equipment and place this equipment out of use if it is safe to do so, maintenance report need to be log with triton system (dial 9)
Use and monitor secure work practice Following Accor OH&S; policies and trainings
Responsible to maintain of equipment
Wear and monitor appropriate PPE
Ensure high standard of hygiene, grooming and sanitation in all sections
Consistently comply with state regulation
Consistently comply with public health department standard
Ensure proper food storage, labelling, rotation, handling technique to minimise food cross contaminations




Ensure to follow the Lodge food safety program
Ensure to comply than HACCP system are implemented within all section in the kitchen
Maintain high standard on personal hygiene, grooming
Proactive in safety and accident prevention and diligent in risks and hazards assessment for all sections
Report immediately any incidents, hazards, faults with appropriate electronic system and ensure that supervisor is aware
Ensure high standards of hygiene and sanitation throughout the F&B; area including canteens, locker rooms
Encourage to participate to WS&E; committee meeting
Participate actively in recycling and energy saving (cost control energy)
Participate actively with department fire and evacuation procedures
Skills Required
Analyzer and problem solver
Set and explain priorities
Listen and take into account all pertinent information
Maintains balance and objectivity in face of conflicting priorities and demands
Implementation and Action Taker
Set priorities and organise own work
Take personal responsibility, get things fixed without delay
Assist organization of special event which affect your the section
Product service commitment
Attentiveness to details
Consistently monitors and adheres to operating standards and service culture
Flexibility and stress management
Quickly adapt management style and interpersonal skill to suit his/her audience and the situation
Stay focused on key priorities and manage time well, respond to emergencies and changes
Team player
Work cooperatively with team
Jump in to help as needed in roster issues, breaks or sick team members
Actively ask and listen to others opinions
Solves minor problems and related issues between department without any tension
Interpersonal sensibility and skills
Deals effectively with ambassadors from diverse backgrounds
Achieves the confidence and trust of superiors and peers
Treat others with respect, tact and listen well
Avoids overusing status or position power
Earns a reputation for fairness and approachability
Ensure customers and staff information and transaction are kept confidential during and after employment with the company
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📌 Chef De Partie - (Af289 - Homq-2593-482-1) (New South Wales)
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