Chef De Partie

Vic Park Holdings; City Of Kalamunda; On-site; AUD 55,000 - 70,000; Full time

Job summary

The High Wycombe Bar & Grill is a family-owned venue with over 40 years of serving the local community. We are seeking a full-time Chef De Partie to join our small, talented team and help deliver consistently high-quality dishes.

Availability for evenings and weekends is essential, and you will oversee kitchen operations, prepare dishes per menu, monitor food quality, and ensure hygiene and safety standards are met.

Qualifications

• Minimum Certificate IV in Commercial Cookery.
• At least two years' experience in a similar role.
• Enthusiastic and motivated individual.

Responsibilities

• Assist in overseeing kitchen operations and coordinating kitchen activities.
• Prepare dishes per menu and recipes.
• Monitor quality of raw and cooked food.
• Check seasoning and garnishing to restaurant standards and ensure correct portions.
• Regulate temperatures of ovens, grills and other cooking equipment.
• Direct food preparation to meet special dietary requirements.
• Ensure meals follow hygiene standards and are served on time.
• Store produce in temperature-controlled facilities.
• Monitor staff adherence to Occupational Health and Safety measures.
• Assist in developing new seasonal menus and adjust existing menus with minimal overhead costs.
• Analyze and estimate costs of food and labour.
• Manage stock inventory and ordering of high-quality raw produce.

Education

Certificate IV in Commercial Cookery

Job description

High Wycombe Bar & Grill is a family-owned venue with over 40 years of serving the local community. We focus on good food, friendly service, and a welcoming atmosphere.

The Role

We are currently looking for a full-time Chef De Partie to join our small, talented team.

Availability for evenings and weekends is essential.

Duties and Responsibilities:

Assisting the overseeing of kitchen operations and coordinating kitchen activities

Responsible for the preparation of dishes as per the menu and recipes

Monitoring the quality of raw and cooked food

Checking the seasoning and garnishing of food is done appropriately as well as ensuring that the correct portion of food is served to the customers as per restaurant standards

Regulating temperatures of ovens, grills and other cooking equipment

Directing food preparation to meet any special dietary requirements of the customer

Ensuring that the meals are prepared as per hygiene standards and served on time

Ensuring that produce is stored in temperature-controlled facilities

Monitor that professionalism is maintained and staff always adhere to Occupational Health and Safety measures

Assist in the development of new seasonal menus and make appropriate changes in the existing menu such as changes in prices of food items maintaining minimum overhead costs

Analysing and approximating the costs of food and labour

Managing stock inventory and ordering raw produce of high quality

Qualification and Experience:

Minimum Certificate IV qualification in Commercial Cookery is required

At least two years' experience in a similar role is required

Enthusiastic and motivated individual