Chef de Partie
Mark Moran Group
Vaucluse, Sydney NSW
Chefs/Cooks (Hospitality & Tourism)
Full time
$70,000 – $75,000 per year
The Botanica Vaucluse is a culinary destination in Sydney’s stunning eastern suburbs. Our philosophy centres around crafting beautiful local Australian products for our food and beverage offering. The dishes are carefully crafted to reflect the season, and ingredients showcases Australia’s best. Our ala carte experience is in a relaxed dining restaurant where you will sample produce from local growers and farmers that create wholesome, organic, seriously good food.
The Role
We are looking for a Chef de Partie to join this exciting and creative team with the intention of transitioning into the Head Chef role. The kitchen is the heart of the restaurant, showcasing an open kitchen and offering an interactive dining experience for our guests.
Summary:
The Chef de Partie will assist the Head Chef in managing the kitchen operations, supervising the kitchen staff, and ensuring the quality and consistency of the food served. The ideal candidate should have a passion for cooking, excellent leadership skills, and a strong understanding of kitchen operations.
Their creative release is in food and using the best ingredients to create a culinary experience!
You will:
Assist the Head Chef in managing the kitchen operations, including menu planning, food preparation, and inventory management.
Supervise and train the kitchen staff, ensuring that they adhere to the highest standards of food safety and hygiene.
Ensure the quality and consistency of the food served and make adjustments as necessary to meet customer expectations.
Collaborate with the Head Chef to develop new menu items and special and ensure that they are executed to perfection.
Manage the kitchen budget, including food and labour costs, and make recommendations for cost-saving measures.
Maintain a clean and organized kitchen and ensure that all equipment is properly maintained and serviced.
Assist with catering and special events as needed.
Qualifications:
At least 3 years of experience in a commercial kitchen. Fine dining experience preferred.
A degree or diploma in culinary arts or a related field is preferred.
Strong leadership and communication skills, with the ability to motivate and inspire a team.
Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
A passion for cooking and a strong understanding of culinary techniques and trends.
Knowledge of food safety and hygiene regulations, and the ability to train and enforce these standards.
The Rewards
This a full time position, where you will work 38hrs per week over 4 days Thursday – Sunday (flexibility required)
Great staff discounts
Weekly cash tips $$$
Competitive salary
Training and career progression
Working with the best ingredients
Your application will include the following questions:
Do you have experience with menu planning & costing?
Have you worked in a role which requires a sound knowledge of food provenance?
Which of the following statements best describes your right to work in Australia?
Mark Moran Group
Vaucluse, Sydney NSW
Chefs/Cooks (Hospitality & Tourism)
Full time
$70,000 – $75,000 per year
The Botanica Vaucluse is a culinary destination in Sydney’s stunning eastern suburbs. Our philosophy centres around crafting beautiful local Australian products for our food and beverage offering. The dishes are carefully crafted to reflect the season, and ingredients showcases Australia’s best. Our ala carte experience is in a relaxed dining restaurant where you will sample produce from local growers and farmers that create wholesome, organic, seriously good food.
The Role
We are looking for a Chef de Partie to join this exciting and creative team with the intention of transitioning into the Head Chef role. The kitchen is the heart of the restaurant, showcasing an open kitchen and offering an interactive dining experience for our guests.
Summary:
The Chef de Partie will assist the Head Chef in managing the kitchen operations, supervising the kitchen staff, and ensuring the quality and consistency of the food served. The ideal candidate should have a passion for cooking, excellent leadership skills, and a strong understanding of kitchen operations.
Their creative release is in food and using the best ingredients to create a culinary experience!
You will:
Assist the Head Chef in managing the kitchen operations, including menu planning, food preparation, and inventory management.
Supervise and train the kitchen staff, ensuring that they adhere to the highest standards of food safety and hygiene.
Ensure the quality and consistency of the food served and make adjustments as necessary to meet customer expectations.
Collaborate with the Head Chef to develop new menu items and special and ensure that they are executed to perfection.
Manage the kitchen budget, including food and labour costs, and make recommendations for cost-saving measures.
Maintain a clean and organized kitchen and ensure that all equipment is properly maintained and serviced.
Assist with catering and special events as needed.
Qualifications:
At least 3 years of experience in a commercial kitchen. Fine dining experience preferred.
A degree or diploma in culinary arts or a related field is preferred.
Strong leadership and communication skills, with the ability to motivate and inspire a team.
Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
A passion for cooking and a strong understanding of culinary techniques and trends.
Knowledge of food safety and hygiene regulations, and the ability to train and enforce these standards.
The Rewards
This a full time position, where you will work 38hrs per week over 4 days Thursday – Sunday (flexibility required)
Great staff discounts
Weekly cash tips $$$
Competitive salary
Training and career progression
Working with the best ingredients
Your application will include the following questions:
Do you have experience with menu planning & costing?
Have you worked in a role which requires a sound knowledge of food provenance?
Which of the following statements best describes your right to work in Australia?
