Chef de Partie — Modern Kitchen, Growth & Perks

Portarlington Grand Hotel; Portarlington; On-site; AUD 55,000 - 65,000; Full time

Benefits offered by this job

Discounts at the Portarlington Grand酒店

Access to employee lounge

Discounted meals

Job summary

Portarlington Grand Hotel in Portarlington, VIC is seeking an experienced Chef de Partie to join our culinary team in our recently restored, state‑of‑the‑art kitchen.

You'll work a rotating roster including nights, weekends and public holidays, oversee food preparation and quality, supervise kitchen staff, manage inventory, uphold HACCP standards, and contribute to menu development in a high‑energy environment.

Qualifications

• Be available and reliable for a rotating roster, including nights, weekends, and public holidays.
• Proven experience as a Chef de Partie in a busy and dynamic culinary environment (1-2 years).
• Culinary degree or relevant certification
• Show enthusiasm and a willingness to learn and grow
• Possess a positive attitude and dedication to your work
• Embrace our 'Fun' value with our work ethic!
• Opportunities for career progression - grow with us!

Responsibilities

• Execute food preparation and cooking tasks according to established recipes and quality standards
• Oversee food standards and quality, ensure timely and consistent delivery of high-quality dishes.
• Collaborate with the management team to create and update a diverse and appealing menu
• Oversee day-to-day kitchen operations, maintaining cleanliness, hygiene, and organisation
• Enforce strict adherence to health and safety regulations and hygiene practices
• Kitchen staff supervision, including preparing staff roster for approval and delegation of duties
• Assist with management, leadership and support of the kitchen team
• Manage inventory levels and assist in ordering supplies to meet demand
• Wastage management and reporting

Job description

Portarlington Grand Hotel in Portarlington, VIC is seeking an experienced Chef de Partie to join our culinary team in our recently restored, state‑of‑the‑art kitchen.

You'll work a rotating roster including nights, weekends and public holidays, oversee food preparation and quality, supervise kitchen staff, manage inventory, uphold HACCP standards, and contribute to menu development in a high‑energy environment.