Chef de Partie

Placed.au is looking for a full-time Chef de Partie for our client in Melbourne, Victoria. This role is responsible for ensuring the smooth running and quality output of a designated kitchen department, and ensuring that the food served is contemporary, popular and profitable.

Job Description:

Menu Development and Production
-Ensure dishes are prepared and presented as instructed and in a manner regarded as creative and different.
-Offer a small range of constantly changing special items as suggestions.

Quality and Service
-Evolve, with the assistance of the Sous Chef, minimum acceptable food presentation standards, service procedures and service times.
-Ensure the dedication of all food service staff to the concept of quality and bright, helpful service.

Staff Supervision
-Ensure the productivity and performance of all kitchen staff meet established service procedures and standards while on shift.
-Assist with the recruitment and selection of kitchen staff according to procedures laid down by the Sous Chef.
-Assist with the correct induction and training of kitchen staff.
-Counsel kitchen staff with performance or attitude problems.

Productivity and Morale
-Seek clarification from the Sous Chef regarding job expectations, training requirements and performance appraisals.
-Work as part of a team to ensure all tasks are completed in order of priority and within the allotted time frame.
-Respond to and treat colleagues with professional respect and courtesy.
-Be self-motivated, follow directions accurately and work as an integral part of the kitchen team.
-Contribute new ideas that may improve customer service or department operations.
-Maintain a clean and pleasant work environment.
-Ensure kitchen staff feel free to communicate their feelings, complaints and ideas, and that these matters are actioned where appropriate or referred to the Sous Chef.

Purchasing and Supply
-Develop quality and supply standards and communicate these to suppliers.
-Monitor all deliveries for quality, quantity, weight and freshness, and politely reject any items that do not meet the agreed standard.

Hygiene, Sanitation and Safety
-Develop systems for stock control, stock rotation and food storage that meet high standards of food safety and hygiene.
-Implement stock rotation and shelf-life criteria to ensure maximum quality and minimum spoilage.
-Ensure the kitchen is in a state suitable for public presentation at all times.
-Ensure fire and safety training is understood by all kitchen staff.
-Ensure all kitchen staff adhere to occupational health and safety guidelines, including safe equipment use, fire safety and first aid, whilst on shift.

Management and Control
-Control food costs through portion control, wastage control and regular kitchen stocktaking.
-Minimise energy waste within the kitchen.
-Ensure all kitchen equipment is kept in good order.

Marketing and Sales
-Ensure food is prepared and displayed to the required standard and level of consistency.
-Ensure menu items are presented in the required creative and professional manner.

Qualifications/Attributes:
-Must hold a Diploma in Commercial Cookery, or at least three (3) years of relevant work experience may substitute for the formal qualification.
-Must have at least three (3) years of relevant work experience.
-Strong cooking skills and the ability to maintain consistent food quality and presentation.
-Ability to supervise, train and support kitchen staff.
-Strong teamwork, communication and time-management skills.
-Ability to follow directions accurately and complete tasks within established timeframes.
-Knowledge of food storage, stock rotation, shelf-life management and kitchen hygiene.
-Understanding of occupational health and safety, fire safety and safe equipment use.
-Ability to control food costs, minimise wastage and conduct regular stocktaking.
-Attention to detail and commitment to maintaining a clean, safe and efficient kitchen.

Salary Range:

$75,000 – $95,000 p.a. excluding superannuation.