Chef de partie

As a chef de partie you will oversee a section of our busy kitchen, be it pastry, butchery, fish, sauces, vegetables and so on.

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.

We are looking for someone with: 

• a positive attitude, and a willingness to work as a team.
• a great attention to detail  
• a positive can-do attitude 
• an ability to work in a fast-paced environment
• be reliable, punctual and well-presented 
• be a team player and willing to contribute to a fun work culture
• have Australian working rights
• experienced with cooking Japanese cuisine in a commercial kitchen

Duties include: 

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Season and cook food according to recipes.
• Assist the Head Chef by managing quality control of all the dishes before they are served to the guests.
• Promptly notify the Head Chef of any maintenance problems or unsafe conditions in or around the kitchen.
• Properly care for food supplies and leftovers.
• Work with the Head Chef to coordinate the ordering of food and supplies.
• Work with the Head Chef to develop menus.
• Mise-en-place preparation and freshness.
• Ensuring that all stocks are kept under optimum conditions. 
• Ensuring that junior chefs and trainees receive the right training and optimum guidance. 
• Participating in team meetings and surveys. 

As a Chef de partie, you will ensure that each menu item from your station(s) is prepared on time and meets the required presentation style and quality standard.

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 1 year of experience as a chef de partie and/or knowledge and experience in Japanese food.