Do you have an outgoing, engaging personality with a positive attitude? Are you an excellent leader? Are you passionate about team building and team training? This may be the job for you!

With strong potential for growth and career progression within the business, we pride ourselves on continuously evolving and improving. We maintain a conscious commitment to delivering exceptional sustainability outcomes, customer service, and food quality, while also bringing an exciting new-to-market development that will help shape the future of our business and customer experience.

We provide a diverse wealth of industry experience and accreditation. Our team is comprised of passionate hospitality professionals who are all trained to deliver exceptional service, while creating that buzz and atmosphere across our venue and this is your opportunity to join us!

We are in the business of 'MAKING IT HAPPEN'. This is our company philosophy and we will do what it takes to achieve the desired outcome. You need to carry this mindset to fit into the existing culture.

The CHEF DE PARTIE / SOUS CHEF is responsible for supporting the Head Chef in the day-to-day operation of the kitchen while ensuring the consistent delivery of high-quality meals and exceptional dining experiences. This position involves a range of responsibilities and tasks, including:

KITCHEN OPERATIONS - Assist with the daily management of kitchen operations, ensuring all equipment, workstations, and procedures are maintained to a high standard.

LEADERSHIP - Train, mentor, and supervise junior kitchen staff while fostering teamwork, professionalism,



and continuous improvement.

FOOD PREPARATION - Assist in the preparation, cooking, and presentation of menu items in accordance with venue standards, recipes, and quality expectations.

CONSISTENCY - Ensure all meals are produced consistently while maintaining food quality, portion control, and presentation standards.

FOOD SAFETY - Adhere to food safety, hygiene, and sanitation requirements to maintain a clean, safe, and compliant kitchen environment.

COLLABORATION - Work closely with the Head Chef and kitchen team to support menu development, service delivery, and the successful operation of the kitchen.

WASTE CONTROL - Monitor portion sizes, stock usage, and wastage to maintain profitability and minimise food costs.

ORDERING & INVENTORY - Support stock control processes, including ordering, invoicing, stock rotation, inventory management, and the accurate entry of invoices into the POS system.

ACCOUNTABILITY - Follow venue procedures, workplace instructions, and operational standards, including the secure and correct use of cleaning products and kitchen equipment.

COVERAGE - Oversee and manage kitchen operations in the absence of the Head Chef, ensuring service standards, food quality, and team performance are maintained.

The CHEF DE PARTIE / SOUS CHEF plays a vital role in maintaining the culinary standards. Success in this position requires strong culinary expertise, effective communication, leadership abilities, attention to detail, and the capacity to perform in a quick-paced, high-volume environment while supporting the overall success of the venue.

📌 CHEF DE PARTIE / SOUS CHEF - LEADING MORNINGTON PENINSULA HOTEL (Hastings)
🏢 Recognized
📍 Hastings