Job Description
Permanent full-time role 38hr week – Permanent staff pool
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Description
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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.
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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.
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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.
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Outline of duties
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v Assist the Head Chef and Sous Chef to ensure efficient production of food in our Commercial Kitchen
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v Work independently or as a section leader with junior staff under your supervision
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v Oversee junior staff members within your section to ensure continual workflow and allocate work as required.
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v Monitor production time of meals within your section to ensure timely service to customers.
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v Monitor junior staff within your section to ensure their compliance with food safety standards and workplace health & safety guidelines.
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v Assist the Sous Chef and the Head Chef with by collaborating and contributing ideas to menu planning.
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v Display exemplary work ethic
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v Accept stock deliveries as instructed,



ensure safe handling and stock control procedures are maintained.
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v Maintain a clean, organised, and safe kitchen environment in your allocated section.
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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.
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v Report equipment problems to the Sous Chef and Head Chef
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v Undertake cleaning procedures as allocated by the Sous chef and Head Chef
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v Display a qualified work ethic and contribute to positive team culture.
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Job Requirements
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v Minimum Culinary qualification of a Certificate IV in Commercial Cookery
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v Proven experience in a high-volume commercial cooking environment
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v Knowledge of best cooking practices, cooking methods, ingredients, and equipment
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v Ability to clearly follow instruction and strictly follow recipe guidelines
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v Developing leadership skills with the ability and willingness to train juniors and lead a section.
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v Excellent communication and interpersonal skills, with the ability to build relationships with colleagues.
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v Strong organisational skills, with the ability to manage multiple tasks simultaneously.
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v Demonstrated ability to work effectively in a fast-paced environment.
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v Ability to work flexible hours, including evenings and weekends.
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Work Hours
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This is a permanent role, 38hours per week.
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Job Type: Fulltime - $80,****** per year
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📌 Chef De Partie Opportunity (Toowoomba)
🏢 Toowoomba Sports Club
📍 Toowoomba