F&B Chef De Partie - Culinary (General Posting)
$ 2,700 - $ 2,700 / Per Mon
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About the role
As a Chef de Partie, you will play a critical role in the kitchen, working closely with the Sous Chef and Head Chef to ensure the preparation, cooking, and presentation of dishes meet the restaurant's high standards. This position requires leadership and the ability to manage a section with the assistance of Commis Chefs, overseeing daily operations and maintaining consistency in quality and performance. You will be responsible for ensuring compliance with health and safety regulations, minimizing wastage, and maintaining accurate stock control and rotation.
What you’ll do
• Understand and execute the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling
• Comply with the legal requirements under the H&S act 1974 and food hygiene
• Adhere to all policies, procedures, standards, specifications, guidelines and training programs
• Undertake the management of a section with the assistance of Commis Chefs
• Provide regular and consistent training, coaching and support to Commis chefs
What you’ll need
Experience
• 5 years of prior experience in a full fletch kitchen with at least 2 years of experience in similar capacity
Competencies
• Ability to communicate effectively
• Ability to prioritize tasks and demonstrate effective time management
• Strong culinary and sanitation expertise
• Ability to adapt to dynamic business needs, including flexible workdays and shifts
• Ability to maintain impeccable grooming standards and professional demeanor, particularly in guest-facing areas
Preferred Qualifications
• Bachelor’s Degree/ Diploma/ Professional Certificate in Culinary Arts
As a Chef de Partie, you will play a critical role in the kitchen, working closely with the Sous Chef and Head Chef to ensure the preparation, cooking, and presentation of dishes meet the restaurant's high standards. This position requires leadership and the ability to manage a section with the assistance of Commis Chefs, overseeing daily operations and maintaining consistency in quality and performance. You will be responsible for ensuring compliance with health and safety regulations, minimizing wastage, and maintaining accurate stock control and rotation.
What you’ll do
• Understand and execute the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling
• Comply with the legal requirements under the H&S act 1974 and food hygiene
• Adhere to all policies, procedures, standards, specifications, guidelines and training programs
• Undertake the management of a section with the assistance of Commis Chefs
• Provide regular and consistent training, coaching and support to Commis chefs
What you’ll need
Experience
• 5 years of prior experience in a full fletch kitchen with at least 2 years of experience in similar capacity
Competencies
• Ability to communicate effectively
• Ability to prioritize tasks and demonstrate effective time management
• Strong culinary and sanitation expertise
• Ability to adapt to dynamic business needs, including flexible workdays and shifts
• Ability to maintain impeccable grooming standards and professional demeanor, particularly in guest-facing areas
Preferred Qualifications
• Bachelor’s Degree/ Diploma/ Professional Certificate in Culinary Arts
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