Chef De Partie
SMARTRONIX PTY LTD Melbourne
About the company
Onda Melbourne is a vibrant South American fusion restaurant located on Bridge Road in Richmond, Melbourne. It serves inventive, bold dishes—ranging from kingfish ceviche and slow braised pig’s cheek to plant-based delights—all in a bright, pastel toned setting accented with tropical murals and a signature blue suede couch.Embracing inclusivity, around half the menu is vegetarian or vegan, complemented by generous gluten free options.
About the role
We are looking for Chef de Partie that will assist a vibrant and inventive South American inspired kitchen. The role involves ensuring consistent food quality and presentation, managing inventory and cost control, training and leading the brigade, and maintaining strict hygiene and safety standards.With creativity, leadership, and attention to detail at its core, the Chef will play a pivotal role in delivering Onda’s playful, inclusive dining experience.
About the position
Position: Chef de PartieLocation of work: 280 Bridge Road, Richmond, Vic 3121
Employment type: Permanent, full time.
Salary Range: $75,000 to $85,000 plus guaranteed superannuation.
Duties and Responsibilities- Report directly to the head chef and assist in executing kitchen operations as per organisational structure
- Supervise and coordinate the activities of cooks, junior cooks, and kitchen hands within the assigned section
- Ensure instructions from the head chef are effectively communicated and implemented across the section
- Support the head chef in maintaining consistency of South American dishes across all service periods
- Liaise with the restaurant manager and floor manager to ensure smooth coordination between kitchen and front-of-house staff
- Take responsibility for a designated section of the kitchen and manage workflow during service
- Oversee food preparation, cooking, and plating to meet the restaurant’s quality and presentation standards
- Assist in training and mentoring junior kitchen staff in line with the kitchen hierarchy
- monitor stock levels within the section and communicate requirements to the head chef or operations manager
- Ensure compliance with food safety, hygiene, and OH&S standards across the section
- assist in minimising food wastage and maintaining cost control as directed by senior management
- Support overall kitchen operations by stepping into other sections when required
- ensure timely preparation and service of dishes to support wait staff and maintain customer satisfaction
- Follow operational directions from the operations manager to align kitchen performance with business objectives.
- Diploma in Hospitality Management and at least 1 year of experience.
- Emphasis on local and seasonal produce.
- Operational accountability paired with creative culinary direction.
- Ability to train and mentor junior kitchen staff.
- Organisational skills to maintain a clean, efficient, and well-structured workstation.
- Knowledge of portion control and cost management to minimise wastage.
Interested in the role? Apply for the role if you think you meet the criteria, and we’ll get in contact with you shortly. Only eligible candidates will be contacted.
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