Chef de Partie – Inner Melbourne

Hospitality Recruits; Victoria; On-site; AUD 70,000 - 82,000; Full time

Job summary

A leading hospitality recruitment agency is seeking Chef de Parties, Jnr Sous Chefs, and Sous Chefs for various venues across Greater Melbourne, Mornington Peninsula, and Yarra Valley. Candidates should possess strong culinary skills, relevant qualifications, and a minimum of 3 years' experience. This role offers a competitive salary between $70,000 and $82,000 plus super, and the opportunity to work in a dynamic kitchen environment.

Qualifications

• Minimum of 3 years' experience in a chef role.
• Completion of a relevant Commercial Cookery qualification.

Responsibilities

• Menu planning and estimating food and labor costs.
• Liaising with suppliers and monitoring food quality.
• Ensuring hygiene regulations are met.

Skills

Attention to detail

Team oriented

Ability to learn new cookery techniques

Work well under pressure

Education

Commercial Cookery qualification including Cert IV or Diploma of Hospitality

Job description

Location: Victoria Work Type: Full Time Salary: $70 - $82K

We have a number of exciting opportunities for Chef de Partie/Jnr Sous Chef/Sous Chef at various venues across Greater Melbourne, Mornington Peninsula and Yarra Valley

Successful candidates will have a strong work ethic, and the ability to perform in a fast paced kitchen.

Salary range from $70,000 – $82,000 Plus Super

Duties
• Menu planning
• Estimating food and labour costs
• Liaising with suppliers
• Monitoring quality of dishes at all stages of preparation and presentation
• Ensuring hygiene regulations are met
• Freezing and preserving foods

Qualifications
• Completion of a relevant Commercial Cookery qualification including Cert IV or Diploma of Hospitality are a minimum requirement.
• Minimum of 3 years experience is also a requirement for this chef role

Experience Required
• Show sound cookery techniques and ability to learn new ones
• Work well under pressure
• Team oriented
• Positive, punctual and professional approach
• Familiar with food safety and OHS guidelines
• Attention to detail
• Competency with ordering and managing stock

Reference Number: Date Posted: February 26, 2024