Chef de Partie

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

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