Chef De Partie

SUNLONG FRESH FOODS PTY LTD ABN:65 077 918 088 AND WM KITCHEN PTY LTD ABN: 91 682 818 926 T/A FRESH COOK, LOCATED IN EAST VIC PARK. ARE LOOKING FOR A CHEF DE PARTIE

Chef De Partie required for Fresh Cook in East Victoria Park Perth W.A.

Job description: We require an experienced Chef De Partie to be a Station Manager in the following areas, Saucier, Grillardin, Poissonnier, Garde Manger and Pâtissier. The position will be reporting directly to the Sous Chef. This Chef De Partie position requires strong leadership and be able to communicate as well as teach Commis Chefs. A high level of Gastronomic execution featuring high quality dish execution and presentation is expected as well as strong compliance to WH&S, SQF and HACCP principals. Stock Control and waste management are an integral part of this position. Ability to work split shifts and weekend work will also be a requirement, over a 38-hour week.

Specific Skills

1. Full understanding SQF and HACCP Systems and WH&S Policies. Inspect the kitchen for hygiene, record and report any discrepancy or nonconformity in conjunction with our SQF and HACCP plan.
2. View orders for the day and construct mise en place list for staff and instruct their duties.
3. Check produce stock levels and ensure adequate supply for the day.
4. Inspect quality of produce and pass or reject
5. Cut, Process, Cook, Package and store the requirements of the day.
6. Follow WSH requirements.
7. Abide by and instruct staff on SQF and HACCP procedures
8. Menu planning and costing
9. Instigation of new products or meals
10. Plan and sequence the timing of food and preparation of tasks; mise en place
11. production or equipment failure reports
12. Incident reporting
13. Product evaluation and recording to ensure quality standards are consistently attained
14. Inventory control. Maintain an efficient rotated store
15. Ability to meet deadlines and work under pressure. Assist and encourage others to achieve this.
16. Pantry management. Regularly check expiration dates and proper storage of food in the area.

Key Responsibilities

1. Supervise and coordinate activities within your section during busy period and support team efforts ensuring smooth operations
2. Prepare and present high-quality dishes and products within your designated section
3. Ensure all food preparation and storage meets health, safety and hygiene standards
4. Work closely with the Executive Chef, Sous Chef, and other team members to ensure kitchen efficiency
5. Collaborate with the other F&B outlets to ensure efficiency
6. Innovate and contribute ideas for menu development and improvement
7. Anticipate and address client needs, offering personalized recommendations and maintain a focus on client satisfaction
8. Uphold brand values and ensure consistent delivery of high-quality service

Background Requirements

1. Certificate 4 Commercial Cookery and minimum of 3 years’ experience in a Chef de Partie role
2. Certificate 3 in Patisserie.
3. Advanced Diploma of Hospitality Management.
4. The confidence to promote ideas and make sound decisions under pressure
5. Excellent verbal communication skills
6. Proven track record of training and development of Comis Chefs & Apprentices
7. Full knowledge of SQF, HACCP and Workplace Health & Safety
8. Build and maintain lasting relationships with both internal and external stakeholders
9. Financial acumen with Food Costs and Payroll Costs