Chef de Partie

Purpose:  As Chef de Partie, you will play a pivotal role in delivering memorable dining experience to our guests. Working closely with all members of the kitchen brigade, your role is to maintain the high standards and contribute to the development of innovative and delicious dishes.  Location: Sydney, NSW 2000  Contract Type: Permanent Full Time  Salary: $80,000 plus superannuation   Primary Responsibilities  Manage your kitchen section efficiently, ensuring a smooth service flow while providing assistance to other sections as needed  Take charge at the pass when required and keep a close eye on food and labour costs, staying within budget constraints  Maintain a consistent standard of high-quality, well-presented dishes that align with our property's guidelines and service timelines  Provide guidance and training to junior kitchen staff, helping them grow in their roles  Keep the kitchen clean, safe, and organised, with a strong emphasis on food safety standards     Skills & Experience  Previous experience in a professional kitchen setting as a Demi Chef or Chef de Partie  A diploma/certification in commercial cookery is required   Proficient knowledge of and adherence to local regulations, particularly in health, safety, and compliance matters, along with a solid grasp of HACCP management  In this culture-driven workplace, you will be a dedicated leader, focused on nurturing junior chefs, fostering their growth, and enhancing productivity  A certification in commercial cookery is required, and it is preferred that you also possess a valid certificate in safe food handling or food safety supervision  Strong organisational abilities for preparation, planning, and cost control  Flexibly to work across a range of shifts including weekends and public holidays as required