Chef de Partie - (AF268 - KaRa-2526-482-1) at Affinity Migration Group Pty Ltd

Sydney, New South Wales, Australia -

Full Time

Start Date

Immediate

Expiry Date

14 Jul, 26

Salary

90000.0

Posted On

15 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary techniques, Food safety, HACCP, Kitchen operations, Menu development, Hygiene standards, Problem solving, Team leadership, Inventory management, Time management, Communication, Stress management, Equipment maintenance, Quality control, Staff training

Industry

Legal Services

Description

The Lodge Jamberoo Management Pty Ltd ATF The Trustee for the Lodge Jamberoo Management Trust Position: Chef de Partie Location: Jamberoo, NSW Australia Job Type: Full Time | 38 hours/week Salary Range: 80k to 90K AUD The Lodge Jamberoo is a boutique country resort nestled in the scenic hills of Jamberoo, New South Wales, offering a unique blend of relaxed accommodation and premium event experiences. Set on expansive riverfront grounds surrounded by pine forests and rainforest, the property features stylish hotel rooms, an on-site restaurant, and a range of leisure facilities. Renowned for its all-inclusive weddings and events, The Lodge provides a picturesque destination for memorable getaways, celebrations, and retreats. Job Description: Work with Senior Chef de Partie, Chef De Partie Chefs, Demi Chefs and commis chefs to organise all operational aspects of the Kitchen and related outlets. Ensure to be following procedures according to stipulated departmental and organisational policies. Maintain strict hygiene and safety procedures. Be responsible for the section in Senior Chef de partie, Chef de Partie, Demi Chef or commis chef. Deliver an exceptional guest experience through the delivery of outstanding dishes. Key responsibilities & duties include but are not limited to: Culinary Taste food product daily, prior the service, to judge the quality and over all consistency and inform for any shortage Properly follow and maintain The Lodge guidelines and standards in the menu range. Demonstrate a variety of culinary technique and use these in the development. Need to seek suitable alternative to high cost items to ensure price, value, perception and profitability Continually work with ambassadors and co-ordinate operation and achieve consistency in quality of food, production, presentation in all outlets ( labelling) Liaise with food runner to ensure correct food knowledge on display Creative Skills Consistently strives to be innovative on presentation and utilize a variety of materials, China, silver, glass, wood, creative display buffet, breaks, themes, various F&B products Staff development Contribute and maintain a positive working environment Operation management Maintain quality goals by following up, eye for details, follow reports and guest comments, mystery shoppers Responds effectively to internal audit reports, investigation following guest comments Report any problems to Executive Chef or Head Chef Liaise with stewarding daily to ensure desired equipment requirement for pate up, buffet, cocktails Complete all duties and ensure hand over for day off Liaise with supervisor 2hours before events commence to assure correct flow of service demand Work Safety and Environment Knowledgeable of proper use of all kitchen equipment Report immediately any faulty, damages or broken equipment’s and place this equipment out of use if it is safe to do so, maintenance report need to be log with triton system (dial 9) Use and monitor safe work practice Following Accor OH&S policies and trainings Responsible to maintain of equipment Wear and monitor than appropriate PPE are use appropriately Ensure high standard of hygiene, grooming and sanitation in all sections Consistently comply with state regulation Consistently comply with public health department standard Ensure proper food storage, labelling, rotation, handling technique to minimized food cross contaminations Ensure to follow the Lodge food safety program Ensure to comply than HACCP system are implemented within all section in the kitchen Maintain high standard on personal hygiene, grooming Proactive in safety and accident prevention and diligent in risks an hazards assessment for all sections Report immediately any incidents, hazards, faults with appropriate electronic system and ensure than supervisor is aware about it Ensure high standards of hygiene and sanitation throughout the F&B area including canteens, locker rooms Encourage to participate to W S & E committee meeting Participate actively in recycling and energy saving ( cost control energy) Participate actively with department fire and evacuation procedures Skills Required Analyzer and problem solver Set and explain priorities Listen and take into account all pertinent information Maintains balance and objectivity in face of conflicting priorities and demands Implementation and Action Taker Set priorities and organized own work Take personal responsibility, get things fixed without delay Assist organization of special event which affect your the section Product service commitment Attentiveness to details Consistently monitors and adhere to operating standards and service culture Flexibility and stress management Quickly adapt management style and interpersonal skill to suit his/her audience and the situation Stay focused to key priorities and manages time well o Responds to emergencies and changes Team player Work cooperatively with team Jump in to helps as needed in roster issues, breaks or sick team members Actively ask and listen to others opinions Solve minors problems and related issues between department without any tension Interpersonal sensibility and skills Deals effectively with ambassadors from diverse backgrounds Achieves the confidence and trust of superiors and peers Treat others with respect, tact and listen well Avoids overusing status or position power Earns a reputation for fairness and approachability Ensure , customers and staff information and transaction are kept confidential during and after employment with the company

Responsibilities

The Chef de Partie is responsible for managing kitchen operations, maintaining strict hygiene and safety standards, and delivering high-quality culinary experiences. They will also oversee specific kitchen sections, contribute to menu development, and ensure consistent food production across all outlets.