Chef De Partie

Wok & Roll Nz Limited; Dunedin; Sur place; NZD 50 000 - 70 000; Plein temps

Avantages offerts par ce poste

Full-time employment

40 hours per week

Résumé du poste

Golden Island Restaurant in Dunedin is seeking an experienced Chef de Partie to join our kitchen team. You will be responsible for a designated section, ensuring dishes meet our standards and are prepared efficiently for service.

You will support the Head Chef with menu planning, recipe development and maintaining high food quality during busy periods. A minimum of 2 years in a commercial kitchen and knowledge of Chinese cooking is required.

Qualifications

• At least 2 years of relevant experience in a commercial kitchen or relevant cookery qualification.
• Sound knowledge of professional Chinese food preparation and cooking techniques.
• Capable of independently managing an assigned kitchen section during service.
• Good organisational and time-management skills.
• Maintain consistent food quality and presentation during busy service periods.
• Provide guidance and support to junior kitchen staff.
• Understanding of food safety, hygiene and kitchen health and safety requirements.
• Reliable, responsible and able to work effectively as part of a kitchen team.
• Available to work rostered shifts, including evenings, weekends and public holidays.

Responsabilités

• Take responsibility for the day-to-day operation of an assigned section of the kitchen.
• Prepare, cook and present dishes according to established recipes, portion requirements and presentation standards.
• Organise and complete mise en place before each service and ensure the assigned section is fully prepared for busy service periods.
• Prepare ingredients, including cutting, portioning, marinating and other preparation required for cooking.
• Apply appropriate cooking techniques such as stir-frying, steaming, braising, roasting, deep-frying and other methods required for menu dishes.
• Monitor the quality, freshness and condition of ingredients used within the assigned section.
• Check dishes before service to ensure consistency in taste, appearance, portion size and overall quality.
• Coordinate food preparation and cooking with other kitchen sections to ensure customer orders are completed accurately and on time.
• Assist the Head Chef with menu planning and development, including suggesting new dishes, seasonal menu items and improvements to existing dishes.
• Assist with recipe development, food preparation methods, portion control and presentation standards for new and existing menu items.
• Consider ingredient availability, food costs and efficient use of ingredients when contributing to menu planning.
• Assist with trialling and evaluating new dishes before they are introduced to the menu.
• Monitor stock levels for the assigned kitchen section and advise the Head Chef of ingredients and supplies that need to be ordered.
• Receive and check food supplies where required and ensure ingredients are stored correctly.
• Follow appropriate stock rotation, labelling and storage procedures to maintain freshness and minimise food wastage.
• Control food wastage and ensure ingredients are used efficiently and economically.
• Guide and provide day-to-day instructions to junior chefs, cooks and kitchen assistants working within the assigned section.
• Assist with training junior kitchen staff in food preparation, cooking techniques, portion control, presentation and kitchen procedures.
• Ensure junior kitchen staff complete assigned preparation and cooking duties to the required standard.
• Maintain a clean, organised and hygienic workstation throughout preparation and service.
• Ensure food is handled, prepared, cooked and stored in accordance with food safety and hygiene requirements.
• Ensure kitchen equipment and utensils are used safely and correctly and report any maintenance or equipment issues.
• Follow workplace health and safety procedures and assist in maintaining a safe working environment.
• Communicate effectively with the Head Chef and other kitchen team members regarding service requirements, stock levels and operational issues.
• Assist senior chefs with stocktaking and other kitchen operational duties when required.
• Carry out other reasonable duties associated with the Chef de Partie position as directed by the Head Chef.

Connaissances

Chinese cooking

Description du poste

Job Description

Golden Island Restaurant is looking for experienced and motivatedChefs de Partie to join our kitchen team.

The successful candidates will take responsibility for their designated kitchen sections and work closely with the Head Chef and other kitchen team members to ensure food is prepared and presented consistently to the restaurant’s standards.

Key Responsibilities

• Take responsibility for the day-to-day operation of an assigned section of the kitchen.

• Prepare, cook and present dishes according to established recipes, portion requirements and presentation standards.

• Organise and complete mise en place before each service and ensure the assigned section is fully prepared for busy service periods.

• Prepare ingredients, including cutting, portioning, marinating and other preparation required for cooking.

• Apply appropriate cooking techniques such as stir-frying, steaming, braising, roasting, deep-frying and other methods required for menu dishes.

• Monitor the quality, freshness and condition of ingredients used within the assigned section.

• Check dishes before service to ensure consistency in taste, appearance, portion size and overall quality.

• Coordinate food preparation and cooking with other kitchen sections to ensure customer orders are completed accurately and on time.

• Assist the Head Chef with menu planning and development , including suggesting new dishes, seasonal menu items and improvements to existing dishes.

• Assist with recipe development, food preparation methods, portion control and presentation standards for new and existing menu items.

• Consider ingredient availability, food costs and efficient use of ingredients when contributing to menu planning.

• Assist with trialling and evaluating new dishes before they are introduced to the menu.

• Monitor stock levels for the assigned kitchen section and advise the Head Chef of ingredients and supplies that need to be ordered.

• Receive and check food supplies where required and ensure ingredients are stored correctly.

• Follow appropriate stock rotation, labelling and storage procedures to maintain freshness and minimise food wastage.

• Control food wastage and ensure ingredients are used efficiently and economically.

• Guide and provide day-to-day instructions to junior chefs, cooks and kitchen assistants working within the assigned section.

• Assist with training junior kitchen staff in food preparation, cooking techniques, portion control, presentation and kitchen procedures.

• Ensure junior kitchen staff complete assigned preparation and cooking duties to the required standard.

• Maintain a clean, organised and hygienic workstation throughout preparation and service.

• Ensure food is handled, prepared, cooked and stored in accordance with food safety and hygiene requirements.

• Ensure kitchen equipment and utensils are used safely and correctly and report any maintenance or equipment issues.

• Follow workplace health and safety procedures and assist in maintaining a safe working environment.

• Communicate effectively with the Head Chef and other kitchen team members regarding service requirements, stock levels and operational issues.

• Assist senior chefs with stocktaking and other kitchen operational duties when required.

• Carry out other reasonable duties associated with the Chef de Partie position as directed by the Head Chef.

Requirements

To be considered for this position, applicants should:

• Have at least 2 years of relevant experience in a commercial kitchen or relevant cookery qualification.

• Have sound knowledge of professional Chinese food preparation and cooking techniques.

• Be capable of independently managing an assigned kitchen section during service.

• Have good organisational and time-management skills.

• Be able to maintain consistent food quality and presentation during busy service periods.

• Be able to provide guidance and support to junior kitchen staff.

• Have a good understanding of food safety, hygiene and kitchen health and safety requirements.

• Be reliable, responsible and able to work effectively as part of a kitchen team.

• Be available to work rostered shifts, including evenings, weekends and public holidays as required.

What We Offer

• Full-time permanent employment.

• 40 hours of work per week.

Please submit your CV together with a brief cover letter outlining your relevant kitchen experience and suitability for the Chef de Partie position.