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14

March

Chef De Partie

Private Company - Wye River, VIC

Hospitality, Travel & Tourism
Source: uWorkin

JOB DESCRIPTION

A Chef De Partie (CDP) with the Reddrop Group is responsible for supporting the Head Chef in a busy kitchen to deliver consistently high-quality food, handle purchasing, support and development of the team and ensure goods received into the kitchen are authorized and compliant with food safety regulations.

Responsibilities

• Takes care of daily food preparation and duties assigned by the head chef to meet the standard and the quality of the Wye River Cafe.

• Follows the instructions and recommendations from the head chef to complete daily tasks.

• Consults daily with Head Chef on tasks to complete, functions and any last minute events.

• Responsible to supervise junior chefs or cooks.

• Able to estimate the daily production needs and ability to check the quality of raw and cooked food products to ensure standards are met.

• Ensure that the production, preparation and presentation of food are of the highest quality at all times.

• Full awareness of all menu items, their recipes, methods of production and presentation standards.

• Personally responsible for hygiene, safety and correct use of equipment and utensils.

• Daily feedback collection and reporting of issues as they arise.

• Ensure effective communication between staff by maintaining a secure and friendly

working environment.

• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

• Assist head chef with daily market list orders in line with restaurant business volumes and function bookings.

• Checks periodically expiry dates and proper storage of food items in the section.

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Ensure all regulatory policies and laws are communicated across all levels of the workplace and compliance to these are maintained, including OH&S.

The Chef de Partie will comply with laws, regulations, codes and organisational standards;

• Food Act 1958

• Occupational Health & Safety

• Equal Opportunity and Anti-Discrimination

• Trade Practices

• Work Cover

• Privacy

• Miscellaneous, including Local Council

Ensure that the kitchen is improved through process reviews and continuous improvement

initiatives;

• Implement reviewed and redesigned processes and procedures associated with the kitchen operation

• Review & up skill kitchen employees.

3. Position Requirements

Essential:

• Extensive knowledge in similar operation and an understanding of current food styles and trends

• Knowledge of stock control for management of food costs and general operating expenses

• An understanding of staff management practices including staff development

• How to consistently provide a high-quality food product

• Excellent communication and negotiation skills

• Excellent food preparation and presentation

• Proven ability to cook

• Time management skills and problem solving abilities.

• Proven staff management skills with the ability to nurture staff

Wye River, VIC

Hospitality, Travel & Tourism




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