Chef de partie

Operator Diner; Melbourne; On-site; AUD 60,000 - 80,000; Full time

Job summary

Operator Diner is seeking a skilled Chef de Partie to oversee a kitchen section, whether pastry, butchery, fish, sauces, or vegetables. You will prepare ingredients, cook to specification, and ensure presentation aligns with standards during busy service periods.

Formal training in culinary education or equivalent is required, with a minimum Certificate IV in commercial cookery or kitchen management. At least 1 year of CDP experience and a teamwork mindset are essential.

Qualifications

• Formal culinary training or equivalent is required.
• Minimum qualification is a Certificate IV in commercial cookery or kitchen management.

Responsibilities

• Ensure smooth operation of the assigned kitchen section during service.
• Prepare and cook menu items per recipes, procedures and presentation standards.
• Maintain consistent food quality, portion control and timely production during lunch and dinner services.
• Coordinate preparation and cooking activities within the section to ensure timely orders.
• Work closely with Head Chef and Sous Chef to coordinate daily kitchen operations.
• Monitor quality, freshness and presentation of ingredients and finished dishes.
• Maintain food safety, hygiene and workplace safety standards and proper cleaning of equipment.
• Monitor ingredient levels and communicate stock requirements to senior chefs.
• Assist with menu changes, recipes and procedures as directed by Head Chef.
• Ensure each menu item from your station is prepared on time with required presentation.

Job description

Operator Diner is nestled in the dynamic Wesley Place development. The team behind Operator25 takes patrons on a journey to the US of A and back in time to the good ol' days of jukebox-playing, pie-slinging, neon-lit diners. We are seeking a skilled and passionate chef to join the team.

As a chef de partie you will oversee a section of our busy kitchen, be it pastry, butchery, fish, sauces, vegetables and so on.

Your duties as a Chef de Partie are listed below.This list is not exhaustive. You may be required to perform other duties within the kitchen when necessary.

We are looking for someone with:

• a positive attitude, and a willingness to work as a team.
• a great attention to detail
• an ability to work in a fast-paced environment
• be reliable, punctual and well-presented
• be a team player and willing to contribute to a fun work culture
• have Australian working rights

Duties include:

• Ensure the smooth and efficient operation of the assigned kitchen section, including preparing ingredients and organising tasks for daily service.
• Prepare and cook menu items in accordance with the restaurant's recipes, cooking procedures and presentation standards.
• Maintain consistent food quality, portion control and timely production during busy lunch and dinner services.
• Coordinate the preparation and cooking activities within the assigned section to ensure orders are completed efficiently.
• Work closely with the Head Chef and Sous Chef to coordinate daily kitchen operations and resolve food preparation issues.
• Monitor the quality, freshness and presentation of ingredients and finished dishes throughout the preparation and cooking process.
• Maintain food safety, hygiene and workplace health and safety standards, including the proper cleaning and maintenance of kitchen equipment and work areas.
• Monitor ingredient levels within the assigned section and communicate stock requirements to the senior chefs.
• Assist with implementing menu changes, recipes and cooking procedures as directed by the Head Chef.
• As a Chef de Partie, you will ensure each menu item from your station(s) is/are prepared on time and meets the required presentation style and quality standard.

Education and experience:

Formal training in culinaryeducation or equivalent isrequired. The minimum qualification is a Certificate IV in commercial cookery or kitchen management.

Must have at least 1 yearof experienceas a chef de partie. You must be prepared to gain further knowledge of food and wine.