Permanent full-time role 38hr week – Permanent staff pool
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 a minimum of 3 years 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 production 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 Accept stock deliveries as instructed,
ensure safe handling and stock control procedures are maintained.
v Maintain a clean, organised, and safe kitchen environment in your allocated section.
v Monitor refrigeration equipment and complete checklists as instructed by the Sous Chef and Head Chef as required for compliance with the food safety guidelines.
v Report equipment problems to the Sous Chef and Head Chef
v Undertake cleaning procedures as allocated by 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 quick-paced environment.
v Ability to work flexible hours, including evenings and weekends.