To control the day to day production of food and ensure the efficient, cost effective and smooth running of the kitchen and ensuring the dedication of all food service staff to the concept of quality and helpful service by:

- evolving, with the assistance of the Sous Chef, minimum acceptable, food presentation standards, service procedures and service times;
- ensuring the productivity and performance of all kitchen staff to set service procedures and standards while on shift;
- assisting with the correct induction and training of kitchen staff;
- seeking from the Sous Chef, what exactly is expected of them (), how to do it (training), and how they will be judged (performance appraisals);
- working as part of a team to ensure that all tasks are completed in order of priority and within an allotted time frame;
- responding to and treating colleagues with professional respect and courtesy;
- being self-motivated, able to follow directions accurately and to work as an integral part of the kitchen team;
- contributing new ideas which may improve customer service or department operations;
- maintaining a clean and pleasant work workplace;




- assisting the Sous Chef with evolving quality and supply standards and communicating these to suppliers;
- monitoring all deliveries for quality, quantity/weight, and freshness; and politely rejecting any item(s) that are not up to the agreed standard.
- assisting with the development and implementation of systems for stock control, stock rotation and food storage that will be viewed by the local environmental health officer as being of a higher than average standard;
- installing stock rotation and shelf life criteria that will ensure maximum quality and minimum spoilage;
- ensuring the kitchen is in a state for public presentation at all times;
- ensuring that fire and safety training is understood by all kitchen staff;
- ensuring that all kitchen staff adhere to occupational health and safety guidelines (manual handling, safe equipment use, fire safety, first aid) while on shift.
- minimising energy waste within the kitchen;
- ensuring all kitchen equipment is kept in good order.
- ensuring that the menu is presented in a creative and professional manner.

Pay: $60,000.00 – $70,000.00 per year

Work Location: In person

📌 Chef de Partie (Melbourne)
🏢 The Mint Bar and Restaurant
📍 Melbourne