Chef De Partie

Chef De Partie

Company: Plaza Premium Lounge Australia Pty Ltd Location: Adelaide Airport Work Type: Full-time On-site/Remote: On-site

Plaza Premium Lounge Australia Pty Ltd is seeking a Chef De Partie to join our team at Adelaide Airport. This is a full-time, on-site position.

Key Responsibilities:

• Support the team and report to the Executive Chef.
• Deliver consistently high-quality food.
• Manage purchase orders and ensure unauthorised items are not received.
• Maintain the highest standards and consistent quality in daily food preparation.
• Stay updated on new products, recipes, and preparation techniques.
• Oversee daily food preparation and tasks assigned by superiors to meet lounge standards and quality.
• Follow instructions and recommendations from immediate superiors to complete daily tasks.
• Coordinate daily tasks with the Executive Chef.
• Supervise junior or Commis Chefs.
• Estimate daily production needs and check the quality of raw and cooked food products to ensure standards are met.
• Ensure the production, preparation, and presentation of food are of the highest quality at all times.
• Maintain the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Demonstrate knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.
• Possess full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Adhere to good preservation standards for the proper handling of all food products at the correct temperature.
• Operate and maintain all department equipment and report any malfunctions.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintain effective inter-departmental working relationships.
• Possess excellent knowledge of menu creation, while maintaining quality and controlling costs in a high-volume food business.
• Be personally responsible for hygiene, safety, and the correct use of equipment and utensils.
• Produce own work in accordance with a deadline and assist and encourage others in achieving this aim.
• Periodically check expiry dates and proper storage of food items in the section.
• Consult daily with the Executive Chef on daily requirements, functions, and any last-minute events.
• Prepare meal ingredients, including seasoning meats and washing, peeling, and chopping vegetables and fruits.
• Guide and train subordinates daily to ensure high motivation and an economical working environment.
• Set an example to others for personal hygiene and cleanliness on and off duty.
• Provide daily feedback collection and report issues as they arise.
• Assess quality control and adhere to hotel service standards.
• Carry out any other duties as required by management.

Job Requirements:

• An Associate’s degree, diploma, or certification in culinary arts is advantageous.
• Proven commercial kitchen experience.
• Sound knowledge of food health and safety regulations.
• The ability to work under pressure.
• The ability to stand for extended periods.
• Effective communication skills.
• Excellent organizational skills.
• Familiarity with product and service procedures.
• Ability to work on a roster basis.
• Assist in SOP review.
• Participate in monthly stock takes.