Chef De Partie

Hot Shott Pty Ltd; Gold Coast City; Sur place; AUD 55 000 - 75 000; Plein temps

Résumé du poste

Hot Shott Pty Ltd in Main Beach requires a Chef de Partie with a minimum of 3 years’ experience to lead a kitchen section. You will be responsible for preparing, cooking and presenting high-quality dishes, while maintaining menu standards and portion control under supervision.

You will support the Head Chef and Sous Chef in menu development and daily operations, manage staff rosters, and ensure food hygiene and safety compliance in a fast-paced, volume kitchen environment.

Qualifications

• Minimum of 3 years experience in a similar role.

Responsabilités

• Prepare, cook and present high-quality dishes within the speciality section.
• Maintain awareness of all menu items, recipes, production methods and presentation standards.
• Control portions and waste to ensure profits remain positive.
• Estimate daily production needs and check quality of raw and cooked foods.
• Assist Head Chef and Sous Chef in creating menu items and developing dishes.
• Coordinate daily tasks with the Sous Chef and follow standard procedures and policies for food prep, storage, and sanitation.
• Lead and supervise staff, including rostering, time-sheets and direction.
• Ensure hygiene and safety measures are followed and foster a secure working environment.

Connaissances

Leadership

Time management

Communication

Interpersonal skills

Description du poste

Job Type: Permanent position | Full time position

Job Description

Chef wanted for Hot Shott Pty Ltd (ABN 79613306184) at Hot Shott in Main Beach. Minimum of 3 years experience in a similar role is a must. As a chef de partie you will be in charge of:

Preparing, cooking and presenting high quality dishes within the speciality section. Full awareness of all menu items, their recipes, methods of production and presentation standards. Taking care with portions and waste to ensure profits remain positive.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes. Coordinates daily tasks with the Sous Chef. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Following, and ensuring your team follows, food hygiene and occupational health and safety measures. Managing staff, including rostering, time-sheeting and giving direction. Responsible to supervise junior chefs.

You need to be able to work under pressure, communicate clearly, show leadership, and have excellent time management and interpersonal skills. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships.

Overseeing the maintenance of kitchen and food safety standards Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.