Chef de Partie – Mornington Victoria

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

Job summary

A prominent restaurant located in Mornington is seeking an experienced Chef de Partie to assist with kitchen operations. The role requires over 2 years in a high-quality restaurant, strong communication skills, and a dedication to food quality. Responsibilities include managing day-to-day kitchen tasks, maintaining food safety standards, and overseeing kitchen staff. The position offers a salary between $60,000 to $65,000, with sponsorship available.

Qualifications

• 2+ years experience in a high-quality, fast-paced restaurant.
• Ability to oversee kitchen operations in the absence of the Head Chef.
• Execute all menu items and implement necessary changes in food preparation.

Responsibilities

• Assist with the day-to-day running of the kitchen.
• Maintain and ensure food safety requirements are met.
• Organize and take inventory of kitchen supplies.

Skills

Effective communicator

Calm under pressure

Meticulous food preparation

Knowledge of seafood preparation

Education

Certificate 4 in Commercial Cookery (or equivalent)

Job description

Seeking a qualified and experienced Chef de Partie to join the team at The Dubliner Restaurant & Bar located in the heart of Mornington

OVERVIEW

Reporting to the Head Chef you will have 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 by all Front 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 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 4 in Commercial Cookery (or equivalent)
• 2+ years experience in a high-quality, fast paced restaurant.

SALARY RANGE- $60,000 to $65,000 Sponsorship is available

Reference Number: Date Posted: March 25, 2021