Chef de Partie - (AF289 - HOMQ-2593-482-1)

Affinity Migration Group Pty Ltd; Job; On-site; EUR 46,834 - 49,875; Full time

Job summary

The Lodge Jamberoo Management Pty Ltd ATF The Trustee for the Lodge Jamberoo Management Trust is seeking a Chef de Partie to join the kitchen team at its boutique country resort in Jamberoo, NSW. You will work with Senior and Junior Chefs to prepare and present dishes, maintain high hygiene standards, and contribute to seasonal menu development.

The role emphasizes hands-on cooking, mentoring junior staff, and delivering an exceptional guest experience across all outlets.

Responsibilities

• Design and update menus based on seasonal availability and customer preferences.
• Standardize recipes to ensure consistency in taste, portion size and presentation.
• Taste food daily prior to service to assess quality and inform shortages.
• Follow Lodge guidelines and standards in menu range.
• Mentor kitchen staff and supervise operations during service.
• Ensure compliance with food safety legislation and hygiene regulations.
• Coordinate with kitchen and service staff to maintain quality and flow during events.

Skills

Problem solving

Implementation

Customer service

Flexibility

Teamwork

Interpersonal skills

Job description

The Lodge Jamberoo Management Pty Ltd ATF The Trustee for the Lodge Jamberoo Management Trust

Position: Chef de Partie

Location: Jamberoo, NSW Australia
Job Type: Full Time | 38 hours/week
Salary Range: 77K to 82K AUD

The Lodge Jamberoo is a boutique country resort nestled in the scenic hills of Jamberoo, New South Wales, offering a unique blend of relaxed accommodation and premium event experiences. Set on expansive riverfront grounds surrounded by pine forests and rainforest, the property features stylish hotel rooms, an on-site restaurant, and a range of leisure facilities. Renowned for its all-inclusive weddings and events, The Lodge provides a picturesque destination for memorable getaways, celebrations, and retreats.

Job Description

Work with Senior Chef de Partie, Chef De Partie Chefs, Demi Chefs and commis chefs to organise all operational aspects of the Kitchen and related outlets. Ensure to be following procedures according to stipulated departmental and organisational policies. Maintain strict hygiene and safety procedures. Be responsible for the section in Senior Chef de partie, Chef de Partie, Demi Chef or commis chef. Deliver an exceptional guest experience through the delivery of outstanding dishes.

Key responsibilities & duties include but are not limited to:

• Design and update menus based on seasonal availability, customer preferences, and business goals
• Standardize recipes to ensure consistency in taste, portion size, and presentation
• Taste food product daily, prior the service, to judge the quality and over all consistency and inform for any shortage
• Properly follow and maintain The Lodge guidelines and standards in the menu range.
• Demonstrate a variety of culinary technique and use these in the development.
• Need to seek suitable alternative to high cost items to ensure price, value, perception and profitability
• Continually work with ambassadors and co-ordinate operation and achieve consistency in quality of food, production, presentation in all outlets ( labelling)
• Liaise with food runner to ensure correct food knowledge on display
• Liaise with management, dietitians, kitchen personnel, and service staff regarding food preparation processes and service standards
• Provide instruction and guidance on cooking techniques and standard operating procedures
• Prepare and cook food in accordance with established recipes and organisational standards
• Ensure compliance with food safety legislation and enforce hygiene and sanitation regulations
• Participate in the recruitment, training, and supervision of kitchen staff, as required

Creative Skills

• Consistently strives to be innovative on presentation and utilize a variety of materials, China, silver, glass, wood, creative display buffet, breaks, themes, various F&B products

Staff development

• Contribute and maintain a positive working environment

Operation management

• Maintain quality goals by following up, eye for details, follow reports and guest comments, mystery shoppers
• Responds effectively to internal audit reports, investigation following guest comments
• Report any problems to Executive Chef or Head Chef
• Liaise with stewarding daily to ensure desired equipment requirement for pate up, buffet, cocktails
• Complete all duties and ensure hand over for day off
• Liaise with supervisor 2hours before events commence to assure correct flow of service demand

Work Safety and Environment

• Knowledgeable of proper use of all kitchen equipment
• Report immediately any faulty, damages or broken equipment’s and place this equipment out of use if it is safe to do so, maintenance report need to be log with triton system (dial 9)
• Use and monitor safe work practice Following Accor OH&S policies and trainings
• Responsible to maintain of equipment
• Wear and monitor than appropriate PPE are use appropriately
• Ensure high standard of hygiene, grooming and sanitation in all sections
• Consistently comply with state regulation
• Consistently comply with public health department standard
• Ensure proper food storage, labelling, rotation, handling technique to minimized food cross contaminations
• Ensure to follow the Lodge food safety program
• Ensure to comply than HACCP system are implemented within all section in the kitchen
• Maintain high standard on personal hygiene, grooming
• Proactive in safety and accident prevention and diligent in risks an hazards assessment for all sections
• Report immediately any incidents, hazards, faults with appropriate electronic system and ensure than supervisor is aware about it
• Ensure high standards of hygiene and sanitation throughout the F&B area including canteens, locker rooms
• Encourage to participate to W S & E committee meeting
• Participate actively in recycling and energy saving ( cost control energy)
• Participate actively with department fire and evacuation procedures

Skills Required

• Analyzer and problem solver
  • Set and explain priorities
  • Listen and take into account all pertinent information
  • Maintains balance and objectivity in face of conflicting priorities and demands
• Implementation and Action Taker
  • Set priorities and organized own work
  • Take personal responsibility, get things fixed without delay
  • Assist organization of special event which affect your the section
• Product service commitment
  • Attentiveness to details
  • Consistently monitors and adhere to operating standards and service culture
• Flexibility and stress management
  • Quickly adapt management style and interpersonal skill to suit his/her audience and the situation
  • Stay focused to key priorities and manages time well o Responds to emergencies and changes
• Team player
  • Work cooperatively with team
  • Jump in to helps as needed in roster issues, breaks or sick team members
  • Actively ask and listen to others opinions
  • Solve minors problems and related issues between department without any tension
• Interpersonal sensibility and skills
  • Deals effectively with ambassadors from diverse backgrounds
  • Achieves the confidence and trust of superiors and peers
  • Treat others with respect, tact and listen well
  • Avoids overusing status or position power
  • Earns a reputation for fairness and approachability
  • Ensure , customers and staff information and transaction are kept confidential during and after employment with the company