As a chef de partie you will oversee a section of our busy kitchen, be it pastry, butchery, fish, sauces, vegetables and so on.
Your duties as a Chef de Partie are listed below. This list is not exhaustive. You may be required to perform other duties within the kitchen when necessary.
We are looking for someone with:
* a positive attitude, and a willingness to work as a team.
* a great attention to detail
* a positive can-do attitude
* an ability to work in a fast-paced environment
* be reliable, punctual and well-presented
* be a team player and willing to contribute to a fun work culture
* have Australian working rights
* experienced with cooking Japanese cuisine in a commercial kitchen
Duties include:
* Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
* Season and cook food according to recipes.
* Assist the Head Chef by managing quality control of all the dishes before they are served to the guests.
* Promptly notify the Head Chef of any maintenance problems or unsafe conditions in or around the kitchen.
* Properly care for food supplies and leftovers.
* Work with the Head Chef to coordinate the ordering of food and supplies.
* Work with the Head Chef to develop menus.
* Mise-en-place preparation and freshness.
* Ensuring that all stocks are kept under optimum conditions.
* Ensuring that junior chefs and trainees receive the right training and optimum guidance.
* Participating in team meetings and surveys.
As a Chef de partie, you will ensure that each menu item from your station(s) is prepared on time and meets the required presentation style and quality standard.
Education and experience:
Formal training in culinary education or equivalent is required. The minimum qualification is a Certificate IV in commercial cookery or kitchen management.
Must have at least 1 year of experience as a chef de partie and/or knowledge and experience in Japanese food.