Chef de Partie

Belong in a place where you can be yourself and love what you do. 

​​​​​​​Elevate your culinary skills to new levels of excellence. Here you can share and grow your knowledge, learning from passionate and experienced people every day. We will encourage you to explore your creativity and extend your repertoire, bringing joy to our guests with every mouthful.​​​​​​​

• Level 4 Culinary qualification;
• Three years commercial cookery experience in high quality establishments preferred;
• Ability to run the section without supervision and guide other chefs;
• Clear understanding on the Food Control Plan and hygiene legislation;
• A passion for delivering outstanding culinary offerings that delight guests;
• Clear communication skills and willingness to continue learning;
• Flexibility to meet hotel rostering needs including weekend and public holidays.

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know.

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Detailed Duties:

• Work with the Executive Chef and Sous Chef to supervise all operational aspects of the Kitchen and related outlets.
• Ensure all team are following procedures according to stipulated departmental SOP and Hotel policies.
• Maintain the Food Hygiene Law as per FCP and follow Hotel safety procedures.
• Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organization within the kitchen and related outlets.
• Work without supervision and run the section efficiently and accordingly to the specified SOP, Menus and special requests
• Be familiar with the other kitchen sections, promoting flexibility and productivity.
• Prepare and cook all food orders with urgency
• Check all food is stored and handled as per current food health and hygiene regulations described in FCP and used equipment is cleaned properly after use
• Follow Food Safety Plan (FCP) and fill in on the tablets the requested information’s on a daily base – temperature, cooking and cleaning
• Check the required Food products you need for the operation and write the orders sheets / prep lists as requested
• Ensure products been ordered from the suppliers before leaving work or pass onto the next shift / Executive Chef
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Ensure strict stock rotation and minimum wastage (FIFO)
• Train new staff members, work and guide Junior Staff on a daily basis to ensure all guidelines and procedures are followed at all times - co-ordinate the work of apprentices in the preparation and production of food as required.
• Keep all working areas clean and tidy.  Ensure all equipment is maintained, serviced and cleaned.  Report any problems, broken equipment or any hazard to the Sous Chef or Executive Chef.
• Be aware of product pricing during purchases, ensuring best purchase pricing for the kitchen is archived at all times
• Have involvement in Menu engineering and costing, have an understanding of Food Cost Calculations and knowledge in the financial control of Kitchen Budgets

Full Time, changing roster including mornings, days and evenings. $31-33 p/hr