Chef de Partie – Hotel Kitchen, Full-Time Growth & Benefits

Avani; Newcastle; Sur place; AUD 55 000 - 65 000; Plein temps

Avantages offerts par ce poste

Career growth

Hotel deals

Global perks

Retail discounts

Experiences

Health insurance

Parental leave

Wellness support

Résumé du poste

Minor Hotels’ AVANI Cypress Lakes Resort in Newcastle, Australia, seeks a skilled Chef de Partie to join our kitchen team on a full-time basis. The role supports daily kitchen operations, ensuring high standards of food quality, presentation, and hygiene across service periods.

Responsibilities include preparing meals, collaborating with the team, plating dishes to brand standards, managing rosters with the Chef in Charge, and overseeing stock and storage.

Qualifications

• Excellent communication and teamwork skills.
• Strong knowledge of various cooking procedures and methods.
• A positive, proactive attitude and a genuine passion for cooking.

Responsabilités

• Assist in preparing and cooking meals to the highest standard, following recipes and maintaining consistency.
• Collaborate with and support fellow kitchen team members to ensure smooth daily operations.
• Take pride in plating and presenting beautifully crafted dishes, ensuring they are served to brand standards.
• Assist the Chef in Charge with preparing back-of-house rosters.
• Oversee stock control and ensure the safe and proper storage of food and kitchen supplies.
• Maintain cleanliness and hygiene across all kitchen areas, including equipment and storage.
• Contribute to the development of new menu items in partnership with the Head Chef.

Connaissances

Excellent communication

Teamwork

Cooking procedures

Formation

Certificate III in Cookery

Description du poste

Minor Hotels’ AVANI Cypress Lakes Resort in Newcastle, Australia, seeks a skilled Chef de Partie to join our kitchen team on a full-time basis. The role supports daily kitchen operations, ensuring high standards of food quality, presentation, and hygiene across service periods.

Responsibilities include preparing meals, collaborating with the team, plating dishes to brand standards, managing rosters with the Chef in Charge, and overseeing stock and storage.