The Fresh Collective
Job title: FULL TIME CHEF DE PARTIE
Salary: Base Salary $71,600 plus Super
Work location: Compa and Sando, 148 Bunda Street, Canberra City ACT 2601
Renowned chef Matt Moran, celebrated for his numerous award-winning restaurants in New South Wales, is taking his first step into Canberra. Introducing Compa, an Italian style meat focused restaurant, we will be sourcing quality produce from some of Australia's leading produce, Local producers, Compa has Paddock to table at its heart.
We are looking for passionate chefs, who want to be part of something special, keen to learn and move up the ranks.
KEY / SPECIFIC RESPONSIBILITIES
Quality of food offering
• Check deliveries, making sure what is ordered is received in an acceptable condition and at a safe temperature
• Ensure all dishes served consistently reflects agreed standards of quality and presentation
• Immediately inform sous chef or head Chef if any issues with achieving above
• All storage of items under control must be carried out in a hygienic and responsible manner
Communication
• Ensure a good relationship between yourself and other staff members
• Inform you supervisor of leave requirements by Wednesday at the latest for the following week
• Communication with all sections during service, accurate calling times to ensure dishes go on the pass at the same time
• Treat the staff under you with respect
Consistency
• Overseeing preparation of work performed by staff under you, ensuring standards are met at all times
• Ensuring that the standard recipe cards are followed at all time
• Ensuring staff are not over preparing prior to start of service
• Ensures portion size is consistent with approved recipes
Speed of service
• Ensure food is served at agreed speed of service
• Regularly communicates with sous chef or head chef, to ensure awareness and readiness of expected level of business
• Motivate staff under you to work quickly in an efficient manner, sending the meals quickly without sacrificing the consistency and quality
• Monitor your prep time as well as timing during service
• Ensure set up is commenced minimum 15 min before service time unless it is quiet
• Food Safety/ Hygiene level
• Overseeing that the kitchen, storage areas and cool rooms are kept clean and tidy at all times
• Check the cleanliness of kitchen, storage areas & fridges at the end of each night, always trying to improve on the present level of cleanliness
• At down times ensure you are cleaning or preparing if needed
• Ensures cleaning of all areas takes place according to agreed schedule
• Ensuring all cleaning products are labeled correctly and that staff are trained on which chemicals to use where
• Ensures awareness of WHS issues of all staff under supervision
• Attends monthly WHS Tool Box meetings with all staff.
About you
• Certificate III in Commercial Cookery or at least three years of work experience may substitute the formal qualification.
• At least 5 years of experience as a Chef in a 5-star hotel, large-scale restaurant and/or reputable catering company.
• Passionate about producing quality dishes.
• Driven to achieve the highest standards in an efficient manner.
• Strong time management and planning skills.
• Able to effectively manage and motivate a team of chefs.
• Excellent attention to detail.
• Ability to follow standard recipes.
• Valid working rights in Australia.
Job title: FULL TIME CHEF DE PARTIE
Salary: Base Salary $71,600 plus Super
Work location: Compa and Sando, 148 Bunda Street, Canberra City ACT 2601
Renowned chef Matt Moran, celebrated for his numerous award-winning restaurants in New South Wales, is taking his first step into Canberra. Introducing Compa, an Italian style meat focused restaurant, we will be sourcing quality produce from some of Australia's leading produce, Local producers, Compa has Paddock to table at its heart.
We are looking for passionate chefs, who want to be part of something special, keen to learn and move up the ranks.
KEY / SPECIFIC RESPONSIBILITIES
Quality of food offering
• Check deliveries, making sure what is ordered is received in an acceptable condition and at a safe temperature
• Ensure all dishes served consistently reflects agreed standards of quality and presentation
• Immediately inform sous chef or head Chef if any issues with achieving above
• All storage of items under control must be carried out in a hygienic and responsible manner
Communication
• Ensure a good relationship between yourself and other staff members
• Inform you supervisor of leave requirements by Wednesday at the latest for the following week
• Communication with all sections during service, accurate calling times to ensure dishes go on the pass at the same time
• Treat the staff under you with respect
Consistency
• Overseeing preparation of work performed by staff under you, ensuring standards are met at all times
• Ensuring that the standard recipe cards are followed at all time
• Ensuring staff are not over preparing prior to start of service
• Ensures portion size is consistent with approved recipes
Speed of service
• Ensure food is served at agreed speed of service
• Regularly communicates with sous chef or head chef, to ensure awareness and readiness of expected level of business
• Motivate staff under you to work quickly in an efficient manner, sending the meals quickly without sacrificing the consistency and quality
• Monitor your prep time as well as timing during service
• Ensure set up is commenced minimum 15 min before service time unless it is quiet
• Food Safety/ Hygiene level
• Overseeing that the kitchen, storage areas and cool rooms are kept clean and tidy at all times
• Check the cleanliness of kitchen, storage areas & fridges at the end of each night, always trying to improve on the present level of cleanliness
• At down times ensure you are cleaning or preparing if needed
• Ensures cleaning of all areas takes place according to agreed schedule
• Ensuring all cleaning products are labeled correctly and that staff are trained on which chemicals to use where
• Ensures awareness of WHS issues of all staff under supervision
• Attends monthly WHS Tool Box meetings with all staff.
About you
• Certificate III in Commercial Cookery or at least three years of work experience may substitute the formal qualification.
• At least 5 years of experience as a Chef in a 5-star hotel, large-scale restaurant and/or reputable catering company.
• Passionate about producing quality dishes.
• Driven to achieve the highest standards in an efficient manner.
• Strong time management and planning skills.
• Able to effectively manage and motivate a team of chefs.
• Excellent attention to detail.
• Ability to follow standard recipes.
• Valid working rights in Australia.
