Casual Chef De Partie - Marmelo

Melbourne Place Pty; Melbourne; On-site; AUD 60,000 - 75,000; Full time

Job summary

Marmelo in Port Melbourne is seeking a Chef de Partie to join our busy kitchen team, ensuring consistency across sections and delivering dishes to Marmelo’s exacting standards. You will follow instructions from the Head Chef and Sous Chefs and help guide junior staff through prep lists and service calls.

We value calm, professional handling of peak periods, strong communication with colleagues, and a hands-on approach to menu development, hygiene, and food safety.

Qualifications

• Certificate IV in Commercial Cookery or equivalent.
• At least 2 years' experience as a Chef de Partie in a busy kitchen.
• Strong cooking, leadership and communication skills.

Responsibilities

• Check prep lists for each shift and complete prep based on these required levels.
• Supervise Commis/Trainee/Apprentice Chefs while working through prep lists as required.
• Ensure relevant sections are up and ready for each service period, all prep and equipment must be present.
• Listen during service periods to Senior Chefs calling orders.
• Prepare required dishes in time with the required calls.
• Ensure all prepared dishes meet the high standards required by Marmelo.
• Keep required sections clean, tidy, hygienic and efficient at all times.
• Clean required section at the end of each service, to required standards.
• Ensure knowledge and practice of Food Safety techniques, storage and labelling at all times. Oversee WH&S in the kitchen and restaurant areas.
• Rotate stock as required for the next service period and complete new prep lists.
• Liaise with senior Chefs regarding required sections before finishing shift and ensure handover is complete.

Skills

Leadership

Communication

Hygiene & Food Safety

Education

Certificate IV in Commercial Cookery

Job description

Marmelo promises an exquisite dining experience that artfully celebrates the culinary traditions of Portugal and coastal Spain, highlighting their shared cooking techniques and communal eating styles. Drawing inspiration from the charming eateries and vibrant bars of the Iberian Peninsula, Marmelo embraces the rich seafaring and fishing heritage of Port Melbourne, offering guests a distinctive gastronomic journey. The adjacent Bar Marmelo, located upstairs, will accommodate 25 patrons, providing an intimate atmosphere for those desiring a more relaxed dining encounter.

Summary:

The principal responsibility of a Chef de Partie is to collaborate with fellow chefs to ensure consistency in their section and throughout the entire kitchen. They must fully comprehend instructions from the Head Chef or Sous Chefs and assist in preparing the required dishes or conveying messages to other kitchen staff. This position demands the ability to work calmly and professionally in a fast-paced environment while communicating effectively with colleagues. Additionally, Chef de Parties may be required to perform ad hoc duties as directed by management, which can include assisting with special projects, covering for absent team members, participating in kitchen maintenance, and contributing to menu development.

Responsibilities:

• Check prep lists for each shift and complete prep based on these required levels
• Supervise Commis/Trainee/Apprentice Chefs while working through prep lists as required.
• Ensure relevant sections are up and ready for each service period, all prep and equipment must be present.
• Listen during service periods to Senior Chefs calling orders.
• Prepare required dishes in time with the required calls.
• Ensure all prepared dishes meet the high standards required by Marmelo.
• Keep required sections clean, tidy, hygienic and efficient at all times.
• Clean required section at the end of each service, to required standards.
• Ensure knowledge and practice of Food Safety techniques, storage and labelling at all times. Oversee WH&S in the kitchen and restaurant areas.
• Rotate stock as required for the next service period and complete new prep lists.
• Liaise with senior Chefs regarding required sections before finishing shift and ensure handover is complete.

Qualifications:

• Certificate IV in Commercial Cookery or equivalent
• At least 2 years' experience as a Chef de Partie in a busy kitchen
• Excellent cooking and food preparation skills
• Good communication and leadership skills
• Ability to work under pressure and handle multiple tasks simultaneously
• In-depth knowledge of culinary techniques and foods
• Good understanding of hygiene and food safety principles