We are looking for a reliable and motivated Chef de Partie to join our team at our venue located in South Bank with a background showing previous culinary experience.
Reporting to the Head Chef/Sous Chef you will have you will have 3+ years of 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 coordination of other kitchen staff
NECESSARY SKILLS AND QUALIFICATIONS
Ability to oversee kitchen operations in the absence of the Head Chef/Sous 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 consistently high standard.
Certificate 4 in Commercial Cookery (or equivalent)
3+ years experience in a high-quality, fast-paced environment.
SALARY RANGE: $60,000 to $65,000 and sponsorship is available
Please note, only short-listed candidates will be contacted.
Thank you.