Chef de Partie

Job description

Job Description

 

·  Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
·  Responsible for completing the daily checklist regarding mise-en-place and food storage.
·  Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Director of Culinary.
·  Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
·  Keep the section clean and tidy.
·  Pass all information to next shift
·  Accidents and sickness to be written in log Book and report to the Director of Culinary/Sous Chef.
·  Check Commis Chefs on his/her section:  e.g. regarding personal hygiene.
·  Assist the Chef de cuisine in composing new recipes and menu ideas.
·  Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
·  The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate

Qualifications

 

·  Trade qualification - Certificate IV in Cookery
·  Previous experience in a luxury 5 star environment is desirable
·  The successful applicant will need to obtain a federal police clearance in order to work in the restricted areas associated with the airport
·  Minimum of 3-5 years' experience in a similar role
·  Strong knowledge of food safety and hygiene standards
·  Excellent culinary skills with a focus on quality and presentation
·  Ability to work effectively in a fast-paced environment
·  Strong leadership and team management skills
·  Proficiency in menu planning and recipe development
·  Excellent communication skills in English, both verbal and written
·  Flexibility to work varying shifts, including evenings, weekends, and holidays