Chef De Partie

AccorHotel; Western Australia; On-site; AUD 60,000 - 70,000; Full time

Job summary

A prominent hotel in Perth is in need of a dedicated Chef De Partie who can uphold culinary standards and foster a positive kitchen environment. The ideal candidate will have 3-4 years of experience, show creativity in menu design, and demonstrate strong leadership skills. This role necessitates the ability to work under pressure and maintain food safety standards while collaborating closely with both kitchen and front-of-house teams. A rotating roster will be required, including nights and weekends.

Qualifications

• 3-4 years experience in a kitchen environment.
• Demonstrated creativity and flair in meal design.
• Ability to work a rotating roster including weekends and holidays.

Responsibilities

• Ensure food standards, preparation, and presentation meet hotel standards.
• Work with kitchen brigade to maintain quality levels.
• Cultivate a positive work environment focused on learning.

Skills

Leadership skills

Creativity in menu design

Efficiency in time management

Ability to work under pressure

Food safety standards knowledge

Education

Culinary certificates

Job description

Company Description

Novotel Perth Langley is part of the Accor Hotels network and is located in close proximity to the Perth CBD with sensational views of the Swan River. The hotel has 256 guest rooms and operates the full suite of Food & Beverage products including all day dining, room service, conferencing and Perth’s Original Irish Pub.

Job Description

Novotel Perth Langley is looking for a passionate and collaborative Chef De Partie to join their team.

We hold a strong belief in purity and simplicity resulting in honest, clean identifiable flavours from a union of the best produce with traditional and modern cooking techniques. Our constant focus on local organic produce and respect for nature’s elements are fundamental principles which we put to gastronomic practice on an everyday basis in our kitchen.

Working closely with the Head Chef, you are responsible for food standards, preparation, presentation and cooking techniques according to established recipes and procedures.

•Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and maintained at that level.

•Work with the kitchen brigade and take corrective action where appropriate if standards are not met.

•Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.

•Collate, photograph and cost all recipes. Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.

•Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.

•Work closely with the front of house team to meet food and beverage operational objectives.

Qualifications

• Have a minimum of 3-4 years experience in a kitchen environment
• Be able to demonstrate creativity and flair in menu and meal design
• Be able to use leaderships skills to maintain a cohesive kitchen team
• Organise time and work efficiently
• Have a curiosity and willingness to undertake further self-development
• Full working rights in Australia
• Ability to work well under pressure in a fast paced environment
• Provide culinary certificates upon application
• Ability to work a rotating roster including weeknights, weekends and public holidays
• Understanding of and the ability to maintain food safety standards and HACCP

Additional Information