Perth Convention and Exhibition Centre - Cold Kitchen ChefPerth, WA, AustraliaAbout UsAt Downer we plan, create and sustain.
Downer is the leading provider of integrated services in Australia and New Zealand.
Through trusted relationships and world leading insight we work closely with our customers to design, build and sustain assets, infrastructure, and facilities.About the TeamSocial Infrastructure & Citizen Services delivers the critical thinking, building, maintenance and sustainment behind Australia and New Zealand's essential public assets, facilities and community services.
The communities we serve are at the heart of our operations.
Be it through facilities management of critical public assets, precinct upgrades, new energy solutions or professional and technical advisory.
We run places of healthcare and education, custodial facilities, we manage customer data centres and critical systems, we take asset management risk over 25 years through our portfolio of Public Private Partnership (PPP) contracts, and we are a trusted advisor and partner to our New Zealand and Australian Defence Forces.Job DescriptionTo be the correct candidate for the Venue, you will need to share the vision and direction of PCEC.
Through your ability to strive for perfection and continual improvement of the culture and product, you will need to achieve the following:ABILITIES & EXPECTATIONSPositive attitude, strong work ethic, and a team-oriented mindset.Ability to work effectively under pressure in fast-paced, high-stakes environmentsDedication to food quality and controlAbility to forward think and plan aheadAbility to work both independently and as part of a teamExcellent communication and organisational skillsProblem solving and adapting in the kitchenResponsibilitiesPreparing and cooking a range of dishes (plated entrée, terrines, pates, salads, sandwiches, wraps, dressings, canapes, artisan platters), using fresh local ingredients and working in all areas of the cold production or service kitchen, depending on the daily needs (breakfast, morning tea, lunch, afternoon tea, dinner, canapes, live cooking stations, conferences, gala events)Ensuring that all prepared items are correctly wrapped, labelled and storedWork with the senior kitchen team (Chef de Cuisine, Sous Chef and Chef de Partie) in preparation of various modern Australian and international dishes, adhering to recipes and presentation standardsEnsure that all guests' dietary requirements are understood and catered forStrictly maintain all food, health and hygiene standards dailyMaintaining a clean and tidy work areaMeeting tight deadlines in a busy work environmentQualificationsChef – Certificate III, IV or Diploma in Commercial Cookery (SIT30813) or similar (TRA chef skills assessment)A minimum of 1 year experience as a Catering Chef or aboveExperience in the conference and banquet kitchen environment, any experience of working in a high-volume event will be of benefit (events range from 100pax – 2000pax)Strong organisational skills with the ability to multitask effectively in a fast-paced kitchen environmentAbility to work a variety of shifts and flexibility with hoursKnowledge of food safety practices and regulationsEager to learn, take on challenges, and handle constructive criticism with grace and positivity
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