Chef de Partie

at  Lancemore Hotel Group

• Advance your culinary career at a stunning Hotel based in the scenic Lancemore Milawa
• Competitive salary and access exclusive staff benefits and discounts including a free YOU Day - get a paid day off on your Birthday! **
• Part time position
  Lancemore Milawa 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.

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.