Chef

Periwinkle restaurant; Peregian Beach; On-site; AUD 70,000 - 80,000; Full time

Benefits offered by this job

Superannuation

Job summary

Periwinkle restaurant in Peregian Beach is seeking a full-time Chef de Partie to join a passionate, talented kitchen team.

You will cook and plate French and Mediterranean dishes to the highest standards, plan menus with the Head Chef, train apprentices, and ensure safety, quality and consistency during service.

Qualifications

• Minimum 2 years of relevant kitchen experience.
• Australian Certificate IV in Commercial Cookery required.
• Experience in French and Mediterranean dishes.
• Ability to follow standard recipes and procedures.
• Strong attention to detail and quality.
• Reliable, punctual and hardworking.
• Ability to work independently and in a team.
• Capable of managing kitchen operations during service.

Responsibilities

• Cook and service of food according to restaurant standards.
• Prepare and cook high quality food within acceptable timeframes.
• Order, receive and account for supplies and deliveries.
• Assist with training staff, including apprentices and trainees.
• Plan menus in consultation with Head Chef/owner.
• Adhere to food safety principles and OH&S procedures.
• Maintain kitchen equipment and report issues promptly.

Skills

Kitchen experience

Certificate IV in Cookery

French & Mediterranean

Food safety OH&S

Team leadership

Attention to detail

Punctual and reliable

Recipe adherence

Independent worker

Menu planning

Education

Certificate IV in commercial cookery (Australia)

Job description

Periwinkle restaurant in Peregian Beach has a full-time Chef de Partie position available for a passionate, talented, and highly motivated professional. We are a restaurant that offers French and Mediterranean cuisine for lunch and dinner 7 days a week. Featuring local seafood, seasonal produce, and ingredients sourced from the finest producers in Australia, our menus showcase our interpretation of classic French dishes with unmistakable European and Australian touches.

As the right candidate you possess a keen eye for detail, quality, and provide consistency to produce dishes of the highest culinary standards and manage the kitchen and kitchen team and assist in our profitability. The salary is $70,000 to 80,000 p.a. plus superannuation.

In particular your responsibilities will include:

• Cooking and service of food according to the restaurant’s quality, service and timeframe standards
• Prepare and cook high quality food according to standard recipe cards within acceptable timeframes
• Order, receive and account for supplies and deliveries in accordance with the restaurant guidelines
• Assist with the training of staff, including any apprentices and trainees
• Plan menus in consultation with the Head Chef/owner
• Use safe work practices and support others to use them. Adhering to our strict OHS Standard operating procedures
• Maintain kitchen equipment and plant in good condition and immediately report any perceived equipment problems or dangers to supervising chef

Required Skills and Experience

• At least 2 years of relevant experience.
• At least certificate IV in commercial cookery in Australia.
• Experience working in a comparable dining environment.
• Passionate about and experienced in preparing and presenting French and Mediterranean dishes and food.
• Meticulous attention to detail, quality and consistency.
• Be reliable, punctual, and hardworking.
• Able to follow procedures and standard recipes.
• Able to work independently as well as part of a team.
• Be able to manage kitchen operations while on shift and during service.
• Adhere to food safety principles, OH&S and standard operating procedures.