Global Vision Recruitment on Behalf of Lightbelconnen Pty Ltd
Position: Chef de partie
Salary: $73,150 to $75,000 plus 11.5% superannuation
Hours: 38
Mode: Full-Time
Location: 80 Emu Bank, Belconnen ACT 2617
Experience Required: Minimum 2 years of experience
About us:
Located in the heart of Belconnen, The Lighthouse Pub is a vibrant and welcoming venue offering a relaxed yet stylish atmosphere where locals and visitors can enjoy great food, refreshing drinks, and memorable experiences. Our pub is a beloved community gathering spot, known for our delicious menu, exceptional service, and warm, friendly environment.
Are you a dedicated and skilled Chef looking to take the next step in your career? The Lighthouse Pub in Belconnen is seeking a talented Chef de Partie to join our fast-paced and dynamic kitchen team!
Responsibilities include but are not limited to:
•Prepare, cook, and present dishes according to the menu specifications and the guidelines set by the Head Chef and Sous Chef.
•Monitor the quality of dishes at every stage of preparation and presentation.
•Ensure that all food items are prepared to the correct specifications, and consistently meet the pub’s high standards for taste, presentation, and portion control.
•Work closely with other kitchen staff, including the Sous Chef and Head Chef, to ensure smooth and timely service.
•Support and assist other kitchen team members when needed to ensure efficient kitchen operations.
•Follow all food safety and hygiene regulations to ensure the kitchen is always operating in compliance with health and safety standards.
•Assist with managing and controlling the inventory for your section, ensuring ingredients are properly stored, rotated, and used in a timely manner to minimize waste.
•Communicate with the Sous Chef and Head Chef regarding stock levels and potential shortages.
•Assist in training junior kitchen staff and new team members within your section, ensuring they understand kitchen protocols and cooking techniques.
•Collaborate with the Head Chef and Sous Chef in the execution of new dishes and seasonal menus.
•Contribute ideas to improve the menu and participate in any special event or promotion preparations.
Qualifications:
•Certificate III in Commercial Cookery and Certificate IV in Commercial Cookery (Preferred but not mandatory).
Other requirements:
•Proven experience as a Chef de Partie or in a similar kitchen role.
•Solid knowledge of culinary techniques and experience in a high-volume kitchen environment.
•Strong understanding of food safety, hygiene regulations, and kitchen safety procedures.
•Ability to work independently and as part of a team in a fast-paced environment.
•Strong attention to detail and the ability to follow instructions carefully.