Chef de Partie

Hideaway Kitchen & Bar; Gold Coast City; Sur place; AUD 80 000 - 81 000; Plein temps

Résumé du poste

Hideaway Kitchen & Bar on the Gold Coast is seeking a full-time Chef de Partie with strong Asian cuisine experience, including sashimi and dumplings. You will work with a wok and dumpling steamer in a fast-paced service, uphold hygiene standards, and manage stock while coordinating with Head Chef on menu development and margins.

Applicants should hold a Cert IV in Commercial Cookery and have about two years in a similar role, with a commitment to quality and teamwork in a bustling kitchen

Qualifications

• Experience in Asian cuisine with sashimi and dumplings.
• Proficient with wok cooking and dumpling steaming.
• Maintain station hygiene and cleanliness to food safety standards.
• Experience liaising with suppliers and managing stock levels.
• Experience in menu development and costings with Head Chef.

Responsabilités

• Prepare all Asian dishes, including sashimi and dumplings, in a fast-paced kitchen.
• Utilise wok and dumpling steamer to meet service demand.
• Maintain quality, hygiene and cleanliness of your station and the kitchen.
• Coordinate with suppliers, place orders and manage stock levels.
• Oversee kitchen maintenance and repairs when needed.
• Work with a small section team to ensure meal quality and consistency.
• Contribute to menu development and costings to maintain margins.

Connaissances

Asian cuisine

Sashimi making

Dumpling making

Wok cooking

Food safety

Stock management

Supplier liaison

Menu costing

Team collaboration

Formation

Cert IV in Commercial Cookery

Outils

Wok

Dumpling steamer

Description du poste

Hideaway Kitchen & Baris on the hunt for a full-time qualified and experienced Chef de Partie to join our bustling kitchen team! Your CV will show the following experience:

all Asian food preparation especially handling raw seafood, sashimi & dumpling making

using the Wok and Dumpling Steamer during a fast paced service

adhere to the quality, hygiene and cleanliness of your station and the kitchen

dealing with suppliers, ordering, managing and organising stock levels

overseeing kitchen maintenance and organising repairs when needed

working with a small section team to ensure quality of meals

menu development & costings with Head Chef, function menus & maintain food cost margins

Certificate IV in Commercial Cookery with 2 years experience in a similar role.

Salary range $79,500 - $80,000

This position is open to applications and expressions of interest for minimum 28 days from the date of publication.