Chef de Partie - Creative Kitchen Lead (Uniforms & Training)

Mercure; Central Coast; On-site; AUD 65,000 - 75,000; Full time

Benefits offered by this job

Employee benefits

Uniform & Laundering provided

Hotel discounts worldwide

Ongoing training and development

Job summary

Mercure Kooindah Waters Golf & Spa Resort on the NSW Central Coast seeks a skilled Chef to join our innovative kitchen team. You will report to the Sous Chef and Executive Chef, ensuring efficient and effective kitchen operations and delivering quality cuisine with flair.

You will work across all sections, maintain food safety standards, assist with menu execution and stock control, and contribute to daily specials while upholding high standards of grooming and organisation.

Qualifications

• Minimum 2 years of experience in a commercial kitchen.
• Certificate III in Commercial Cookery or equivalent culinary qualification.
• Excellent technical knowledge and passion for food.
• Ability to maintain high and consistent standards and grooming.

Responsibilities

• Prepare and cook meals to a consistently high standard.
• Work across all kitchen sections: grill, pans, prep and functions.
• Maintain high food safety and hygiene standards.
• Assist in menu execution and contribute to daily specials.
• Manage your section efficiently during service for smooth operations.
• Assist with ordering food items according to business needs.
• Prepare mise-en-place as required.
• Present menu items with variety and flair within cost margins.
• Ensure stock rotation and minimise wastage with stock control.
• Keep work areas clean and ensure equipment is serviced and cleaned to WHS standards.

Skills

Kitchen experience

Technical knowledge

Food safety understanding

Grooming standards

Organisational skills

Flexibility

Weekend shifts

Passion for food

Education

Certificate III in Commercial Cookery

Job description

Mercure Kooindah Waters Golf & Spa Resort on the NSW Central Coast seeks a skilled Chef to join our innovative kitchen team. You will report to the Sous Chef and Executive Chef, ensuring efficient and effective kitchen operations and delivering quality cuisine with flair.

You will work across all sections, maintain food safety standards, assist with menu execution and stock control, and contribute to daily specials while upholding high standards of grooming and organisation.