Permanent full-time role 38hr week – Permanent staff poolDescriptionIn 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 dutiesv Assist the Head Chef and Sous Chef to ensure efficient production of food in our Commercial Kitchenv Work independently or as a section leader with junior staff under your supervisionv 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 ethicv Accept stock deliveries as instructed,



ensure safe handling and stock control procedures are maintained.v Maintain a clean, organised, and protected 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 Chefv Undertake cleaning procedures as allocated by the Sous chef and Head Chefv Display a professional work ethic and contribute to positive team culture.Job Requirementsv Minimum Culinary qualification of a Certificate IV in Commercial Cookeryv Proven experience in a high-volume commercial cooking environmentv Knowledge of best cooking practices, cooking methods, ingredients, and equipmentv Ability to clearly follow instruction and strictly follow recipe guidelinesv 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 workplace.v Ability to work flexible hours, including evenings and weekends.Work HoursThis is a permanent role, 38hours per week.Job Type: Fulltime - $80,****** per yearBe careful - Don't provide your bank or credit card details when applying for jobs.
Don't transfer any money or complete suspicious online surveys.
If you see something suspicious, report this job ad .
#J-*****-Ljbffr

📌 Chef De Partie Opportunity (Toowoomba)
🏢 Toowoomba Sports Club
📍 Toowoomba