Company: The Bay Hotel Mornington Pty Ltd
Job Title: Chef de Partie
Salary: $70,000 to $80,000 per year
Location: Mornington VIC 3931
Department: Kitchen
Reports To: Head Chef
Purpose of the Role: The Chef de Partie responsible for performing specialist cooking duties, supervising and training other kitchen staff, and managing ordering and stock control.
Key Accountabilities:
Kitchen Service:
• Perform general or specialized cooking, butchering, baking, or pastry cooking duties.
• Supervise and train other cooks and kitchen employees.
• Maintain stock and par levels.
• Ensure workstations are clean and sanitized.
• Follow kitchen standard operating procedures.
• Complete tasks satisfactorily and in a timely manner.
Supervisory Duties:
• Supervise and train lower-grade cooks.
• Ensure staff adhere to standard operating procedures and escalate issues to the responsible manager if needed.
• Ensure staff perform duties in line with company standard operating procedures.
Learning and Development:
• Ensure cooks and kitchen staff are trained in standard operating procedures.
• Participate in training sessions as advised by the department manager.
• Apply learnings from training sessions in the workplace.
Communication & Teamwork:
• Attend team meetings as required.
• Actively provide suggestions and work as part of a team to achieve team outcomes.
• Arrive at work punctually and participate in all required meetings.
Occupational Health and Safety:
• Follow company Occupational Health and Safety policies and procedures at all times.
• Report any unsafe practices or situations to the manager on duty immediately.
Other:
• Perform other duties in line with the position's skills and experience as required by the manager.
• Adhere to all company policies and procedures.
• Maintain presentation and grooming standards.
• Ensure uniform is clean and presentation meets company standards.
Skills and Experience:
• Experience working in a commercial kitchen.
• Demonstrated ability to multi-task and work in a fast-paced environment.
• Experience supervising staff and managing stock and par levels within budget.
• Punctual and able to follow instructions.
• Enjoys working as part of a team and maintains a clean and sanitized work area.
• Clear communication skills and a passion for the hospitality industry.
Qualifications:
• Completed an apprenticeship or equivalent qualification.
• Completion of a supervisory course (highly desirable).
• Knowledge of food safety requirements is an advantage.
Job Title: Chef de Partie
Salary: $70,000 to $80,000 per year
Location: Mornington VIC 3931
Department: Kitchen
Reports To: Head Chef
Purpose of the Role: The Chef de Partie responsible for performing specialist cooking duties, supervising and training other kitchen staff, and managing ordering and stock control.
Key Accountabilities:
Kitchen Service:
• Perform general or specialized cooking, butchering, baking, or pastry cooking duties.
• Supervise and train other cooks and kitchen employees.
• Maintain stock and par levels.
• Ensure workstations are clean and sanitized.
• Follow kitchen standard operating procedures.
• Complete tasks satisfactorily and in a timely manner.
Supervisory Duties:
• Supervise and train lower-grade cooks.
• Ensure staff adhere to standard operating procedures and escalate issues to the responsible manager if needed.
• Ensure staff perform duties in line with company standard operating procedures.
Learning and Development:
• Ensure cooks and kitchen staff are trained in standard operating procedures.
• Participate in training sessions as advised by the department manager.
• Apply learnings from training sessions in the workplace.
Communication & Teamwork:
• Attend team meetings as required.
• Actively provide suggestions and work as part of a team to achieve team outcomes.
• Arrive at work punctually and participate in all required meetings.
Occupational Health and Safety:
• Follow company Occupational Health and Safety policies and procedures at all times.
• Report any unsafe practices or situations to the manager on duty immediately.
Other:
• Perform other duties in line with the position's skills and experience as required by the manager.
• Adhere to all company policies and procedures.
• Maintain presentation and grooming standards.
• Ensure uniform is clean and presentation meets company standards.
Skills and Experience:
• Experience working in a commercial kitchen.
• Demonstrated ability to multi-task and work in a fast-paced environment.
• Experience supervising staff and managing stock and par levels within budget.
• Punctual and able to follow instructions.
• Enjoys working as part of a team and maintains a clean and sanitized work area.
• Clear communication skills and a passion for the hospitality industry.
Qualifications:
• Completed an apprenticeship or equivalent qualification.
• Completion of a supervisory course (highly desirable).
• Knowledge of food safety requirements is an advantage.
