Chef de Partie — Elevate a Busy Pub Kitchen

Panton Hill Hotel; City of Melbourne; Sur place; AUD 65 000 - 78 000; Plein temps

Résumé du poste

Panton Hill Hotel in Victoria is seeking a skilled Chef de Partie to take ownership of their section in a busy pub kitchen. You'll work closely with the Head Chef and the team, delivering consistently high-quality dishes with a focus on flavour and presentation.

Ideal candidates have at least 3 years in a similar role, relevant cookery qualification, and the ability to thrive under service pressure. Evening and weekend availability is required; a calm, practical approach and good organisation

Qualifications

• Experience as a Chef de Partie, or strong experience as a chef ready to take responsibility for a section.
• Minimum 3 years experience in a similar role.
• Confidence working in a busy pub, restaurant or similar kitchen.
• Strong cooking skills and attention to consistency, flavour and presentation.
• Good organisation and the ability to plan your preparation.
• A calm, practical approach during service.
• A relevant cookery qualification or equivalent professional experience.
• Availability to work evenings and weekends.

Responsabilités

• Preparing, cooking and presenting consistently good food.
• Keeping your section organised, well stocked and ready for service.
• Maintaining quality when service gets busy.
• Following food safety procedures and keeping a clean workspace.
• Managing stock carefully and keeping waste down.
• Supporting junior chefs and helping your teammates when needed.
• Sharing ideas for dishes and ways to improve how we work.

Connaissances

Chef de Partie experience

3+ years experience

Cooking skills

Organisation

Calm under service

Cookery qualification

Formation

Cookery qualification

Description du poste

Panton Hill Hotel in Victoria is seeking a skilled Chef de Partie to take ownership of their section in a busy pub kitchen. You'll work closely with the Head Chef and the team, delivering consistently high-quality dishes with a focus on flavour and presentation.

Ideal candidates have at least 3 years in a similar role, relevant cookery qualification, and the ability to thrive under service pressure. Evening and weekend availability is required; a calm, practical approach and good organisation