Chef De Partie

at  Lancemore Hotel Group

• Advance your culinary career at a stunning Hotel based in the scenic Cleveland Estate - Macedon Ranges
• Competitive base salary of $75K plus super and access exclusive staff benefits and discounts including a free YOU Day - get a paid day off on your Birthday! **
• Free onsite car parking
• Full time position
  Cleveland Estate is currently seeking a talented Chef de Partie who has experience ideally working in a hotel environment catering for banquet service and A la cart restaurant to join our team providing exceptional dining experiences in our highly commended Restaurant, Cellar Door and for Weddings & Events.

ABOUT US:

Cleveland Estate Macedon Ranges Situated in the historic country township of Lancefield, discover the best of the Macedon Ranges region at Cleveland Estate. Less than an hour’s drive from Melbourne CBD, the property features 50 beautifully appointed spacious suites, a 1987 built country Homestead, flexible conference and event spaces, restaurant, and underground cellar door, all amongst lush vineyards and undulating landscapes.

LANCEMORE HOTEL GROUP

A pioneer in Boutique Hotels and conference facilities since 1986, Lancemore Hotels is an Australian leading lifestyle brand renowned for curated places, understated luxury, and a welcoming signature touch.

• We strive on constantly growing and seeking approaches to be better in everything.
• You will be joining a high performing workplace that believes in developing new talent and empowering people to drive their own results.
• If you are a talented, enthusiastic and performance driven individual wanting to enjoy your career within an established boutique hotel brand and supportive team, then…

Click the “Apply Now” Button
Or contact us for a confidential discussion at peopleandculture@lancemore.com.au

• Supervision of team members in a kitchen environment during and in the absence of the Executive and Sous Chefs.
• Effectively delegate duties and responsibilities to team members to ensure service demands are met in a timely manner.
• Lead team members by setting a positive example and in line with company values.
• Assist the Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food service delivery.
• Ensure budget management with stock rotation and food wastage. Have stock control procedures implemented and maintained.
• Prepares and ensures availability of mise en place as required.
• Keep all working areas clean and tidy and ensure health and safety regulations are met.
• Ensure all equipment is maintained, serviced and cleaned.
• Assist when required with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times.
• Escalate any issues/concerns to the Executive Chef / Sous Chef as required.