Pastry Chef de Partie — Elite Event & Corporate Dining

UNAVAILABLE; Melbourne; Vor Ort; AUD 75.000 - 85.000; Vollzeit

Benefits dieser Stelle

Uniforms provided

Discounted meals on-site

Grow career within a global org

World-class events exposure

Competitive salary

Zusammenfassung

Delaware North Australia is hiring a Pastry Chef de Partie to join our culinary team at Melbourne Cricket Ground (MCG). As a Pastry Chef de Partie, you'll deliver high-end pastry offerings across multiple restaurants, corporate dining and events in a fast-paced venue.

The role requires pastry kitchen experience, relevant qualifications, leadership of casual staff, strong food-safety standards and a collaborative approach.

Qualifikationen

• Sound knowledge of working in a commercial pastry kitchen environment.
• Relevant pastry/culinary qualifications.
• A passion for food and creative flair.
• Experience with stock control.
• Excellent communication skills at all levels.
• Thrive working in a team environment.

Aufgaben

• Support the day-to-day pastry kitchen operation across event and non-event day catering.
• Cook and prepare high quality pastry menu items including buffet, events, plated desserts & retail
• Demonstrating leadership to a team of casual chefs, cooks and kitchen attendants
• Maintain a clean and professional work space
• Maintaining food safety standards during high volume food preparation
• Support with control of the department budget and food costs
• Combining with other F&B arms to provide first-class dining to all customers

Kenntnisse

Pastry kitchen

Leadership

Food safety

Communication

Ausbildung

Relevant pastry/culinary qualifications

Jobbeschreibung

Delaware North Australia is hiring a Pastry Chef de Partie to join our culinary team at Melbourne Cricket Ground (MCG). As a Pastry Chef de Partie, you'll deliver high-end pastry offerings across multiple restaurants, corporate dining and events in a fast-paced venue.

The role requires pastry kitchen experience, relevant qualifications, leadership of casual staff, strong food-safety standards and a collaborative approach.