Chef de Partie – Mornington Peninsula

Hospitality Recruits; Australia; On-site; AUD 60,000 - 65,000; Full time

Job summary

A restaurant on the Mornington Peninsula is seeking a qualified Chef de Partie to join their culinary team. The role requires 2+ years of experience in a high-quality and fast-paced environment. Key responsibilities include assisting with kitchen operations, maintaining hygiene standards, and organizing inventory. A passion for culinary quality and a Certificate 3 or 4 in Commercial Cookery is essential. A competitive salary range of $60,000 to $65,000 is offered, with potential for sponsorship.

Qualifications

• 2+ years experience in a high‑quality, fast paced restaurant.
• Ability to maintain hygiene regulations in the kitchen.
• Meticulous and dedicated to producing quality cuisine.

Responsibilities

• Assist with the day-to-day running of the kitchen ensuring food safety.
• Maintain presentation standards for food.
• Liaise with management for smooth restaurant operations.
• Organize and take inventory of kitchen supplies.
• Supervise and coordinate other kitchen staff if necessary.

Skills

Kichen operations oversight

Menu execution and adjustments

Seafood preparation knowledge

Attention to quality standards

Education

Certificate 3 or 4 in Commercial Cookery or equivalent

Job description

Location: Regional Victoria Mornington Peninsula Work Type: Full Time Salary: $60,000 to $65,000

A venue on the Mornington Peninsula is seeking a Chef de Partie.

Overview

We are currently seeking qualified and experienced Chef de Partie to join our culinary team at our restaurant, located in the Mornington Peninsula.

Reporting to the Head Chef, you will have 2+ years’ experience working across a variety of cuisines, be an effective communicator and be able to stay calm under pressure.

As the art of food preparation and presentation is critical to the customer, as well as to the reputation of the venue, we are looking for individuals who are meticulous and precise in their approach.

Responsibilities

• Assist with the day-to-day running of the kitchen and ensuring food safety requirements are met.
• Maintain the presentation standards and ensure an understanding of these standards are known Spawn by all FrontLOSS OF HOUSE and kitchen staff.
• Liaise with the management team for the smooth running of the restaurant and to ensure best practices for serving customers.
• Organising and taking inventory of all kitchen supplies, ensuring the use of’id only the finest produce and other necessary culinary items.
• May involve supervision, training and co‑ordination of other kitchen staff.

Necessary Skills and Qualifications

• Ability to oversee kitchen operations in the absence of the Head Chef, maintaining stringent hygiene regulations.
• Executing all menu items and implementing necessary changes or adjustments to food preparation.
• Knowledge of the preparation and presentation of different types of seafood.
• Meticulous, accurate, and dedicated to producing quality cuisine to a consistent high standard.
• Certificate 3 or 4 in Commercial Cookery (or equivalent).
• 2+ years experience in a high‑quality, fast paced restaurant.

Salary Range

$60,000 to $65,000 with sponsorship available.

Reference Number: Date Posted: January 19, 2021