Demi Chef de Partie

22320911; Sydney; Sur place; AUD 55 000 - 75 000; Plein temps

Résumé du poste

We are seeking a professional cook to join our team at 30 Pitt Street, Sydney. The role involves preparing meals, regulating oven temperatures, and ensuring food quality in a fast-paced environment.

You will maintain logs, communicate needs during busy periods, and coordinate with the Chef and F&B staff on menu specials and stock. Certificate IV in Commercial Cookery or equivalent is required, with a warm, team-oriented attitude.

Qualifications

• A genuinely warm & welcoming demeanor.
• Personable communication skills.
• Energetic motivation – its infectious – no job is too big or too small.
• A passion for the industry, a want to be the best in service.
• Certificate IV in Commercial Cookery or equivalent.

Responsabilités

• Prepare special meals or substitute items.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion, arrangement, and food garnish.
• Maintain food logs. Monitor the quality and quantity of food that is prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Inform Food & Beverage service staff of menu specials and out of stock menu items.
• Ensure the quality of the prepared dishes.

Connaissances

Warm demeanour

Personable communication

Energetic motivation

Passion for the industry

Formation

Certificate IV in Commercial Cookery or equivalent

Description du poste

Additional Information

Job Number26131594
Job CategoryFood and Beverage & Culinary
Location30 Pitt Street, Sydney New S 2000, AustraliaVIEW ON MAP
ScheduleFull Time
Located Remotely?N
Position Type Non-Management

What we ask of you:

• A genuinely warm & welcoming demeanour.
• Personable communication skills.
• Energising motivation - its infectious - no job is too big or too small.
• A passion for the industry, a want to be the best in service.
• Certificate IV in Commercial Cookery or equivalent

POSITION SUMMARY

• Prepare special meals or substitute items.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion, arrangement, and food garnish.
• Maintain food logs. Monitor the quality and quantity of food that is prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Inform Food & Beverage service staff of menu specials and out of stock menu items.
• Ensure the quality of