Chef de Partie

Hospitality Recruits; Geelong; On-site; AUD 55,000 - 65,000; Full time

Job summary

A well-regarded venue in Geelong seeks a qualified Chef de Partie to enhance its culinary team. As a Chef de Partie, you will manage kitchen operations, uphold quality standards, and oversee food preparation. The ideal candidate will have over two years of experience in high-quality environments, a Certificate 4 in Commercial Cookery, and a dedication to culinary excellence.

Qualifications

• 2+ years experience in a high-quality, fast-paced environment.
• Ability to oversee kitchen operations.
• Knowledge of seafood preparation and presentation.

Responsibilities

• Assist with day-to-day kitchen operations and food safety.
• Maintain kitchen presentation standards.
• Liaise with management for smooth restaurant operation.

Skills

Effective communication

Calm under pressure

Meticulousness

Accuracy

Education

Certificate 4 in Commercial Cookery

Job description

Location: Geelong Work Type: Full Time Salary: 55K to 65K

We are currently seeking qualified and experienced Chef de Partie to join our culinary team at our venue located in Geelong.

Reporting to the Head Chef you will have you will have 2+ years’ experience working across a variety of cuisines, be an effective communicator and be able to stay calm under pressure.

As the art of food preparation and presentation is critical to the customer, as well as to the reputation of the venue, we are looking for individuals who are meticulous and precise in their approach.

RESPONSIBILITIES

Assist with the day-to-day running of the kitchen and ensuring food safety requirements are met.

Maintain the presentation standards and ensure an understanding of these standards are known by all Front of House and kitchen staff.

Liaise with the management team for the smooth running of the restaurant and to ensure best practices for serving customers.

Organising and taking inventory of all kitchen supplies, ensuring the use of only the finest produce and other necessary culinary items.

May involve supervision, training and co-ordination of other kitchen staff

NECESSARY SKILLS AND QUALIFICATIONS

Ability to oversee kitchen operations in the absence of the Head Chef, maintaining stringent hygiene regulations.

Executing all menu items and implementing necessary changes or adjustments to food preparation.

Knowledge of the preparation and presentation of different types of seafood.

Meticulous, accurate, and dedicated to producing quality cuisine to a consistent high standard.

Certificate 4 in Commercial Cookery (or equivalent)

2+ years experience in a high-quality, fast paced environment.

SALARY RANGE- $55,000 to $65,000

Reference Number: Date Posted: March 20, 2021