Chef de Partie

Position: Chef de Partie

Position Type: Full-Time

Salary: $80,000 plus superannuation per annum

Location: Kingston Beach TAS 7050

Our client is seeking a Chef de Partie to join their team located in Kingston Beach, Tasmania.

The Chef de Partie is responsible for preparing, cooking and presenting a diverse range of contemporary Australian and bistro-style dishes for breakfast, lunch and dinner services.

The position involves working with a variety of fresh ingredients, including seafood, meat, poultry, vegetables and other produce, and preparing menu items using a range of commercial cooking techniques. The Chef de Partie works under the direction of the Head Chef and Sous Chef to maintain consistent food quality, presentation, portioning, food safety and efficient service.

The role also assists with food preparation and cooking for functions and events as required.

Key Duties and Responsibilities:

Food Preparation and Cooking

• Prepare, cook and present dishes in accordance with established recipes, menu specifications and presentation standards.
• Prepare a range of contemporary Australian and bistro-style breakfast, lunch and dinner dishes.
• Prepare and cook meat, poultry, seafood, vegetables and other ingredients using appropriate commercial cooking techniques.
• Prepare menu components including sauces, marinades, dressings, stocks, accompaniments and garnishes.
• Undertake mise en place, including preparing, portioning, cutting, trimming and seasoning ingredients before service.
• Use grills, ovens, fryers, stovetops and other commercial kitchen equipment appropriately.
• Ensure meals are prepared accurately and within required service timeframes.

Food Quality and Presentation

• Inspect ingredients to ensure freshness, quality and suitability before preparation.
• Monitor food throughout preparation and cooking to ensure appropriate cooking temperatures, flavour and consistency.
• Ensure dishes meet established standards for taste, portion size and presentation.
• Follow established recipes and preparation procedures to maintain consistency across services.
• Identify and report food quality issues to the Head Chef or Sous Chef.

Menu and Service Preparation

• Prepare food for breakfast, lunch and dinner services according to daily operational requirements.
• Assist with the preparation of regular menu items, daily specials and seasonal dishes.
• Assist with trialling and preparing new menu items as directed by the Head Chef or Sous Chef.
• Prepare dishes to accommodate dietary requirements and food allergies in accordance with established kitchen procedures.
• Adjust food preparation quantities according to anticipated service requirements.

Functions and Catering

• Assist with food preparation and cooking for functions, private events and group bookings.
• Prepare menu items, platters and other catering items according to function requirements.
• Ensure function food is prepared and presented according to required quality and service standards.
• Coordinate food preparation with the kitchen team to meet function and regular dining service requirements.

Stock and Ingredient Handling

• Monitor ingredients and supplies required for daily food preparation and service.
• Notify the Head Chef or Sous Chef when ingredients or supplies require replenishment.
• Receive and inspect food deliveries for freshness, quality and correct quantities.
• Store meat, seafood, poultry, fresh produce, dairy products and other ingredients appropriately.
• Follow stock rotation, date labelling and storage procedures.
• Minimise food wastage through appropriate preparation, portion control and storage.
• Assist with stocktakes when required.

Food Safety and Hygiene

• Comply with applicable food safety, hygiene and workplace health and safety requirements.
• Maintain clean and hygienic food preparation areas, cooking equipment and utensils.
• Ensure raw and cooked foods are handled and stored appropriately to prevent cross-contamination.
• Monitor food storage, preparation and cooking temperatures and complete required records.
• Follow appropriate procedures for food labelling, allergen management and dietary requirements.
• Clean and maintain kitchen equipment and work areas following use.

Kitchen Operations

• Work collaboratively with the Head Chef, Sous Chef and other kitchen staff during preparation and service.
• Ensure allocated food preparation and mise en place are completed before commencement of service.
• Communicate effectively with other kitchen staff to support timely preparation and delivery of meals.
• Respond efficiently to changing service requirements during busy breakfast, lunch and dinner periods.
• Report equipment faults, ingredient shortages and food quality concerns to the Head Chef or Sous Chef.
• Perform other reasonable cooking and food preparation duties consistent with the Chef de Partie position.

Requirements:

• AQF Associate Degree, Advanced Diploma or Diploma in Hospitality Management
• Certificate III and IV in Commercial Cookery
• At least two (2) years of relevant experience in a commercial kitchen environment.
• Experience preparing and cooking contemporary Australian, hotel, pub or bistro-style cuisine.
• Competency in preparing and cooking meat, poultry, seafood, vegetables and other fresh ingredients.
• Knowledge of grilling, frying, roasting, baking and other commercial cooking techniques.
• Sound understanding of food safety, hygiene, allergen management and safe food handling requirements.
• Ability to consistently follow recipes, portion requirements and presentation standards.
• Good organisational and time-management skills.
• Ability to work efficiently during busy service periods.
• Ability to work effectively as part of a kitchen team.

Working Conditions

The position involves working in a busy hotel kitchen providing breakfast, lunch, dinner and function services. The role requires prolonged periods of standing, food preparation and use of commercial kitchen equipment.

The Chef de Partie will be required to work flexible rostered hours, including mornings, evenings, weekends and public holidays, according to the operational requirements of the business.

Performance Goals

• Consistently prepare and present dishes according to established recipes and quality standards.
• Maintain consistency in taste, portion size and presentation.
• Complete food preparation and cooking within required service timeframes.
• Maintain high standards of food safety, cleanliness and hygiene.
• Minimise food wastage through appropriate preparation, storage and portion control.
• Contribute to efficient breakfast, lunch, dinner and function services.
• Work effectively with the kitchen team to maintain consistent food quality and service