CHEF DE PARTIE (2 POSITIONS)

PERIN, PAMELA; Brisbane; On-site; AUD 78,000 - 82,000; Full time

Job summary

Rosmarino Trading Pty Ltd T/A Rosmarino in Fortitude Valley, Queensland, is seeking two full-time Chefs de Partie to join the kitchen team and deliver an authentic Italian dining experience. Annual salary ranges from $78,000 to $82,000 plus superannuation.

Applicants should have a Certificate IV in Commercial Cookery (or equivalent) and at least 2 years of full-time experience, or 3 years if a formal qualification is not held. You’ll run kitchen sections and support menu planning.

Qualifications

• Certificate IV in Commercial Cookery or equivalent qualification required.
• Experience: at least 2 years in full-time relevant work; or at least 3 years in lieu of a formal qualification.

Responsibilities

• Organise and manage the daily operation of the assigned kitchen section.
• Assist the Sous Chef with menu planning and developing dishes.
• Estimate food and ingredient requirements, costs, and portion control.

Skills

Menu planning

Food safety

Team supervision

Communication

Education

Certificate IV in Commercial Cookery

Job description

Job Type: Permanent position | Full time position

Job Description

Pamela Perin on behalf of ROSMARINO TRADINGS PTY LTD T/A ROSMARINO Positions: Chef de Partie (2 Positions) Name of the Business; Rosmarino Trading Pty Ltd T/A Rosmarino Annual Salary: $78,000.00 to $82,000.00 p/year plus superannuation Type: Permanent, Full Time Rosmarino, an Italian restaurant in the heart of Fortitude Valley, Queensland, is seeking two full time Chefs de Partie to join its kitchen team and help deliver an authentic Italian dining experience. The ideal candidates would have:

• a Certificate IV in Commercial Cookery (or equivalent qualification) and have at least 2 years of full-time relevant work experience; or
• at least 3 years of full-time relevant work experience in lieu of a formal qualification.

The successful applicants will have proven experience in:

• Organise and manage the daily operation of the assigned kitchen section, ensuring preparation is completed and dishes are delivered efficiently during service.
• Assist the Sous Chef with menu planning, developing dishes and estimating food and ingredient requirements.
• Assist the Sous Chef with estimating food and labour costs, recipe costing and portion control, and provide recommendations on menu pricing in consultation with the Owner.
• Coordinate ingredient requirements and place food orders in consultation with the Sous Chef.
• Inspect deliveries and assess the quality, freshness and suitability of ingredients.
• Monitor the quality of ingredients and dishes throughout preparation, cooking and presentation, ensuring consistent standards before service.
• Liaise with suppliers regarding product quality, availability and delivery requirements.
• Monitor stock levels, maintain appropriate storage conditions and rotate ingredients to minimise spoilage and waste.
• Prepare and cook dishes using appropriate culinary techniques, following agreed recipes, portion sizes and quality standards.
• Identify and resolve food preparation and quality issues, referring significant concerns to the Sous Chef.
• Implement and maintain food safety, hygiene and cleaning procedures, including safe food handling, temperature control and allergen management.
• Ensure kitchen equipment and work areas are clean, safe and properly maintained, reporting faults promptly.
• Assist the Sous Chef in training and supervising other kitchen staff, demonstrating cooking techniques and safe working practices.
• Communicate regulary with the Sous Chef and Owner regarding service requirements, staffing, stock levels and kitchen operations.