Chef de partie

Our client MELBOURNE SAVAGE CLUB is seeking a DEMI-CHEF DE PARTIE

• Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
• Cook and prepare different meat, poultry and seafood dishes.
• Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
• Assist in training within your department and to attend training sessions when requested in line with hotel requirements.
• Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
• SOPs for all dishes are implemented with the aid of a Chef de Partie.
• Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous ChefAttend all relevant meetings.
• Be responsible for stocks and control of wastage, in according to company standards.
• Assist in maintaining and improving upon budgeted food cost.
• Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues and all other departments.
• Be aware of the action to be taken in the event of fire.
• Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.
• Have a complete understanding of the hotel’s employee handbook and comply with the regulations contained within.
• Create and maintain an effective working relationship with colleagues and Managers.
• Be responsible for the ordering of all fresh produce and dry goods for kitchen use.
• Comply with all company procedures regarding:

1. Fire
2. Health & Safety
3. Food Hygiene
4. Security

Qualifications required- At least Certificate IV in Commercial Cookery & Diploma in Hospitality