Chef de Partie

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Chef de Partie

SOFITEL

Company Description

We hold a strong belief in purity and simplicity resulting in honest, clean identifiable flavours from a union of the best produce with traditional and modern cooking techniques. Our constant focus on organic produce and respect for nature's elements are fundamental principles which we put to gastronomic practice on an every day basis in our kitchen.

Working closely with the wider Kitchen Brigade, you are responsible for food standards, preparation, presentation and cooking techniques according to established recipes and procedures.

Job Description

KEY RESPONSIBILITIES:

-Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and are maintained at that level.

-Work with the kitchen brigade and take corrective action where appropriate if standards are not met.

-Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.

-Collate, photograph and cost all recipes. Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.

-Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.

-Work closely with the front of house team to meet food and beverage operational objectives.

Qualifications

• Have a minimum of 3-4 years post apprenticeship experience in a 5 star environment
• Be able to demonstrate creativity and flair in menu and meal design
• Be able to use leaderships skills to maintain a cohesive kitchen team
• Organise time and work efficiently
• Have a curiosity and willingness to undertake further self-development
• Full working rights in Australia
• Ability to work well under pressure in a fast paced environment
• Provide culinary certificates upon application
• Ability to work a rotating roster including weeknights, weekends and public holidays
• Understanding of and the ability to maintain food safety standards and HACCP