Chef de Partie: Elevate Dishes in a Fast-Paced Kitchen

EVT; Tailem Bend; On-site; AUD 55,000 - 75,000; Full time

Benefits offered by this job

50% off dining and stays across EVT

$2 movie tickets + discounts on Gold/

Seasonal perks at Thredbo

Rapid career growth across our hotel &

Paid parental leave

Job summary

EVT, owner of Rydges Pit Lane, is seeking a Chef de Partie to join our busy kitchen team. You’ll produce high quality dishes across services in line with hotel standards and work closely with fellow chefs.

We prize a passion for quality produce, strong organisation, and a collaborative, can-do attitude. Experience as Chef de Partie is highly regarded; hygiene and safety are non-negotiable.

Qualifications

• Previous experience as a Chef de Partie highly regarded.
• Solid understanding of food preparation, cooking techniques and kitchen operations.
• A passion for quality produce and thoughtful, well executed dishes.
• Strong organisational skills and the ability to stay calm under pressure.
• Commitment to high standards of hygiene, safety and presentation.
• A collaborative mindset and a genuine love of hospitality.
• Clear communication skills and a proactive, can do attitude.

Responsibilities

• Produce high quality dishes across all services in line with hotel standards.
• Prepare sauces, soups, hot dishes, salads, sandwiches, desserts and specialty items.
• Maintain strong recipe knowledge and follow standard recipes for all menu items.
• Uphold portion control, quality control and waste minimisation practices.
• Monitor food storage, rotation and cleanliness to meet hotel and WH&S standards.
• Work with the kitchen and service teams in a collaborative, respectful way, complying with all operational policies, procedures and safety guidelines.

Skills

Chef de Partie

Food prep

Kitchen ops

Hygiene & safety

Teamwork

Job description

EVT, owner of Rydges Pit Lane, is seeking a Chef de Partie to join our busy kitchen team. You’ll produce high quality dishes across services in line with hotel standards and work closely with fellow chefs.

We prize a passion for quality produce, strong organisation, and a collaborative, can-do attitude. Experience as Chef de Partie is highly regarded; hygiene and safety are non-negotiable.