As a chef de partie you will oversee a section of our busy kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. The cafe is in a heritage-listed building that was the home of Melbourne's first telephone exchange company.
Your duties as a Chef de partie are listed below. This list is not exhaustive. You may be required to perform other duties within the kitchen when necessary.
1. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
2. Season and cook food according to recipes.
3. Assist the Head Chef by managing quality control of all the dishes before they are served to the guests.
4. Promptly notify the Head Chef of any maintenance problems or unsafe conditions in or around the kitchen.
5. Properly care for food supplies and leftovers.
6. Work with the Head Chef to coordinate the ordering of food and supplies.
7. Work with the Head Chef to develop menus.
8. Mise-en-place preparation and freshness.
9. Ensuring that all stocks are kept under optimum conditions.
10. Ensuring that junior chefs and trainees receive the right training and optimum guidance.
11. Participating in team meetings and surveys.
As a Chef de Partie you will ensure each menu item from your station(s) is/are prepared on time and meets the presentation style and quality standard required.
Education and experience
Formal training in culinary education or equivalent is required. The minimum qualification is a Certificate IV in commercial cookery or kitchen management.
Must have at least 2 years experience as a chef de parties. You must be prepared to gain further food and wine knowledge.
