Chef de Partie

TOPEND INVESTMENT HOLDINGS PTY LTD has a requirement for a Chef de Partie for their Hotel establishment in Palmerston NT.

SCOPE OF THE ROLE:

Assisting Head/Sous chef in the day to day operation of the kitchen ensuring the highest standards of food preparation and presentation is achieved. Incorporating our food safety plan, portion control, stock control/taking, assist menu/specials planning and developing programs to maximize yield.

REQUIREMENTS

• Trade Certificate in Cookery as a minimum
• Minimum 3 years Commercial Cookery experience
• Minimum 1 year Chef/Supervisor experience
• Experience & Ability to undertake the following responsibilities outlined below

KEY OPERATIONAL RESPONSIBILITIES:

· Prepare and present quality, timely meals.

· Act as Chef in Charge in superiors absence.

· Work alongside and supervise section team.

· Perform and delegate key duties of other positions within the kitchen brigade.

· Be on call for any emergencies and any unexpected kitchen or staffing requirements.

· Ensure all food being served by the Kitchen is of a high quality & portion sizes as per the standard recipe cards for each dish.

· Ensure section is stocked and menu items are available throughout the entire trading day.

· Maintain stock control through recording & monitoring wastage, accurate periodical stocktakes, effective ordering/receiving and storage procedures in accordance with the site’s Food Safety Plan.

· Investigate, explain & report on any stock discrepancies.

· Receive all goods in adherence with food safety standards and tight quality and quantity control, in accordance with the site’s Food Safety Plan.

· Assist in new menus and propose profit opportunities, including preparation of recipes cards and costing, using the designated recipe management program.

· Ensure that all back of house areas and equipment are maintained in a clean, hygienic and safe condition, in accordance with the site’s Food Safety Plan.

· Ensure that kitchen standards, disciplines and policies are maintained at all times.

· HACCP regulations and policies applied according to the Food Safety Plan.

· Implement the cleaning roster and monitor constantly in conjunction with Food Safety Plan.

· In Chef in Charge’s absence, take full responsibility for the performance of Kitchen

· All purchasing is done as per the company’s standard operating procedures.

· Perform any other duties as requested by Executive Chef/Chef in Charge /F&B Manager in relation to the operation.

· Ensure that you are personally developing & mentoring staff, as well as following up on progress of on the job training.

· Continue ongoing personal development by pro-actively learning about new things that pertain to your position of employment either through formal or informal study.

· Effective, honest and professional communication with staff members, guests and management to ensure the smooth operation of the Kitchen and Food & Beverage Department.

· Ensure all pertinent information is handed over to the next Chef in Charge for the shift.

· Notify management of any issues immediately as they arise and provide appropriate solutions.

· Be vigilant for hazards and risks within the workplace that could cause harm and take steps to remove or reduce the risk to workers.

· Be familiar with all property emergency procedures, operate pursuant to them and attend training as necessary.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• More than 4 years of relevant work experience required for this role
• Working rights required for this role
• Expected salary: $70,000 - $72,000 per year