Position: Chef De Partie Position Type : Full-Time Salary: $73,150 plus superannuation per annum Location: Maryborough VIC 3465 Our client The Maryborough Highland Society is seeking a full-time Chef De Partie to join their team.
This position will help with the day to day running of their busy kitchen and support their Head Chef and Sous Chef.
The Highland Society as a community club is a great place to work in the small country township of Maryborough, Victoria.
As a not-for-profit venue who support their community, we consider our staff as our number one asset, so if you are looking for a change where your skills will be valued and you will work in a fast paced team environment, the Maryborough Highland Society may be for you.
They are in search of a dedicated professional to join their successful Pipes Bistro Kitchen team to service a-la-carte, Sports bar and function meals.
You must be able to work at a fast pace as up to 2,000 meals are prepared weekly.
If you are experience in all facets of cooking and qualified and looking to expand your knowledge as well as br8ing your own skills to the venue then we would like to hear from you.
You must be able to move to the district and have the right to work.
Temporary accommodation can be offered to get you started so you can come and enjoy the regional lifestyle and join an award winning team.
Tasks required include: Assist the Head Chef in being responsible for the supervision and guidance of kitchen employees, such as Kitchen Stewards and lower grading casual, apprentices or part time chefs in the absence of the head chef or whilst on shift without the head chef.
Ensure efficient and effective operations of the department.
Demonstrate a commitment to total customer satisfaction through the provision of excellent product quality and presentation.
Ensure end of month stocktakes and ordering procedures are in line with standard procedures.
Assist in training of the apprentices in their areas depending on their workbooks Assist the head chef in controlling cost of sales to monthly budgets.
Demonstrate competency in all duties as required for the position as outlined in the relevant Award / Agreement / Contract.
Follow property procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other property policies and procedures as detailed in the employee handbook / department procedure manual / company policy manuals.
Use safe manual handling techniques at all times and take a consultative role to assist in achieving a healthy and safe working environment.
Ensure all operating equipment is in good working order, reporting any unsafe work conditions, faults, and repairs or cleaning needs to appropriate department.
Comply with work practices and wear protective clothing where it is necessary and has been provided by the establishment.
Work cohesively in conjunction with the property rehabilitation program.
Maintain procedures to minimise our impact on the environment and prevent pollution.
Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation.
Treat complaints of harassment and discrimination promptly and confidentially.
Treat customers and colleagues from all cultural groups with respect and sensitivity.
Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
Perform any other duties within the employee's range of competence as required by the Head Chef.
Key Selection Criteria: Demonstrate an ability to assume management functions Demonstrate an ability to understand and enforce appropriate Legislation in regards to the health requirements of the local council Demonstrate an ability to assist if required to create, cost and develop menus.
Demonstrate an ability to maintain accurate records in all kitchen reporting Demonstrate an ability to communicate with staff, provide leadership and to promote a team environment Requirements: Associate Degree, Advanced Diploma or Diploma in relevant field Certificate III and IV in Commercial Cookery At least three (3) years of relevant experience as a Chef de Partie or equivalent role Computer literate and understanding of relevant software Knowledge and understanding of running a kitchen in the absence of the Head Chef Understanding of financial reports High level of industry awards and industrial matters Understanding of marketing and promotions Ability to train apprentices in all areas of their trade.