We’re looking for a skilled Chef De Partie to bring passion and creativity to the kitchen at Whitton Malt House. In this role, you will be responsible for preparing high-quality dishes, maintaining consistency across the menu, and ensuring all meals meet excellent presentation and taste standards. Working closely with the kitchen team, you will help deliver exceptional dining experiences while catering to a variety of dietary requirements and maintaining a well-organised, efficient kitchen environment.

Benefits

This position offers an attractive salary package with annual earnings ranging from AUD 78,000 to AUD 82,000, plus superannuation.

Task & responsibilities

Plan menus, estimate food and labour costs, and coordinate the ordering and storage of food supplies.

Prepare and cook a variety of dishes according to standard recipes and restaurant quality requirements.

Monitor the preparation and presentation of dishes to ensure consistency, quality, and portion control.

Discuss food preparation processes and service requirements with management and kitchen staff.

Demonstrate cooking techniques and provide guidance on food preparation methods to kitchen team members.

Ensure compliance with food safety standards, hygiene regulations, and HACCP procedures.

Manage stock control including inspecting deliveries, rotating stock using FIFO principles, and reporting replenishment needs.

Maintain mise en place and ensure all ingredients and kitchen stations are prepared for efficient service.

Operate and manage various kitchen stations such as grill, fryer, larder/salad, pans, and pass during busy service periods.

Maintain cleanliness and organisation of kitchen work areas, equipment, cool rooms, and dry storage facilities.

Assist in training and supervising junior kitchen staff and support team members during service.

Follow company policies and kitchen procedures while contributing ideas to improve food quality, efficiency, and customer satisfaction.

Qualification & experience

Certificate IV or Diploma in Culinary Arts or a similar discipline

A minimum of 1 year experience in culinary management or kitchen operations. Higher experience in similar role is prefered.

Knowledge of menu development, food cost management, and general kitchen operations.

Ability to manage big events and ensure a high-quality customer experience.