Chef De Partie

Rabmconsultancy; Gold Coast City; On-site; AUD 55,000 - 65,000; Full time

Job summary

Hot Shott Pty Ltd in Main Beach, Queensland, is seeking a skilled Chef de Partie with at least 3 years of experience to join our busy kitchen. You will prepare, cook and present high quality dishes within your specialty section, while maintaining portion control, waste management and cost efficiency.

You will support the Head Chef and Sous Chef in menu development, supervise junior staff, and ensure food hygiene and safety standards are met in a fast-paced, high-volume environment.

Qualifications

• Minimum of 3 years experience in a similar role.

Responsibilities

• Prepare, cook and present high quality dishes within the speciality section.
• Estimate daily production needs and check quality of raw and cooked food products to ensure standards are met.
• Assist Head Chef and Sous Chef in creating menu items and developing dishes.
• Coordinate daily tasks with the Sous Chef and supervise junior chefs.
• Follow food hygiene and safety measures and maintain kitchen cleanliness.
• Manage staff rostering and time-sheets, and provide direction under pressure.
• Establish effective communication between staff and maintain a positive working environment.

Skills

Leadership

Time management

Interpersonal skills

Communication

Job description

#### Chef De PartieMain Beach, QLD 4217Full Time#### Job descriptionChef 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 standardsFollows the instructions and recommendations from the immediate superiors to complete the daily tasks.