About Company and Role:
In the position of Chef De Partie at Ettalong Diggers, you are responsible for performing the duties listed below in a highly efficient, effective, and professional manner, always ensuring adherence to all statutes, laws, club rules, club policies and procedures and the code of conduct.
The role of the Chef De Partie is to provide support to the Head Chef with the preparation and cooking of food, for members, guests, and staff, whilst ensuring high levels of food safety and quality are always met. These positions are responsible for providing the highest standard of customer service in a safe and responsible manner to Club patrons, members, visitors and fellow team members whilst displaying the Club’s values.
You may be required to work in any or all the sub-areas as detailed in the operational requirements, and in line with the training you have been provided with, along with Ettalong Diggers Club business requirements. In addition to the responsibilities set out below, you are expected to undertake such other duties as may be assigned to you by the Club from time to time, or as directed by your manager. You understand that this role provides access to sensitive information, and therefore requires critical confidentiality as part of the role requirements. Currently we have two vacancies for these roles.
Main Responsibilities:
• Ensure issues, outcomes and feedback from staff members and customers in relation to food are relayed and reported to relevant Managers, including the Head Chef, Catering Services Manager and Duty Manager.
• Participate in preparing, cooking, and serving main meals, snacks, finger foods, cakes, and other food products in accordance with the Bistro 51 Restaurant Menu, Café Menu, Street Food Kitchen Menu and on occasion preparing non-menu items.
• Clean and maintain the cooking and preparation areas of Bistro 51, Café and Restaurant as required, and always after each service period.
• Maintain par/stock levels and order stock accordingly, in consultation with the Head Chef.
• Prepare, cook, and serve items to the recipe card, always working to minimise waste.
• Work with Front of House team members to resolve customer complaints or concerns – ensure ALL complaints are reported to the Duty Manager.
• Provide the highest standard of customer service in a safe and responsible manner to all Club patrons, members and visitors and fellow team members at all times in all areas of the Club.
• Maintain knowledge of daily activities happening throughout the Club, special events, facilities, and services to be able to provide information to patrons.
• Prepare workstation for the service period.
• Ensure that all procedures are adhered to.
• Assist fellow staff when and where required, to ensure that service standards are met/exceeded.
• Minimise any potential service delays in a timely manner and report potential issues to the Head Chef and Catering Services Manager, so that these can be followed up.
• Provide support to the Head Chef and the Catering Service Manager.
• Ensure compliance with the Grooming and Uniform Policy.
Planning
• Prepare section with regards to the anticipated level of trade, to ensure sufficient preparation for service, whilst maintaining wastage and spoilage.
• Assist with the design of the Special Items Menu, to manage stock levels effectively.
• Liaise with the Conference and Events team, and the direction of the Head Chef (as required), to ensure function meal requirements are met.
Customer Service:
• Always greet all Club patrons and fellow staff members with a warm and friendly smile.
• Always take the time to acknowledge all Club patrons. Use the person’s name.
• Make eye contact with all Club patrons and fellow team members; even in passing.
• Take ownership of simple requests and do not refer Club patrons elsewhere; make sure you find an answer to simple questions or requests, and ask someone else, if you do not have the answer. The Duty Manager can generally always assist with answers to your questions.
Leadership
• Leads by example, displaying the standards set out by the Club in all areas, such as but not limited to, cleanliness, attentiveness, and respect for fellow staff and customers.
• Supervise and provide direction and guidance to fellow kitchen team members and new staff members, including the ability to assist with on-the-job training, as directed by the Head Chef.
• Assists with training and development of Apprentice Chefs.
• Understands and incorporates the values of the Club in day-to-day activities.
• Incorporates the Club’s Vision, Mission, and Values into day-to-day activities.
• Reports any staff anomalies and/or staff matters to the Head Chef for these to be reported to the Human Resources Manager, in writing.
Work Health & Safety
• Take reasonable care of your own work, health, and safety.
• Job tasks are operational; therefore, a level of fitness/stamina is required for all roles in the Club.
• Follow all procedures detailed within our Club WHS Policy and Procedures.
• Report any injury, illness, hazard, or unsafe work practice to the Duty Manager as they occur.
• Operate all equipment in a safe, responsible, and sensible manner.
• Always promote safe work practices and immediately clean up any and all water/oil spills.
• Keep your uniform clean and tidy and adhere to personal grooming standards – be presentable.
Eligibility Requirements:
• AQF Commercial Cookery Qualifications (minimum certificate III), Certificate IV, Diploma or Advance Diploma or associate Degree.
• At Least three of work experience in similar role.
• A current NSW Competency Card with RSA and RCG qualifications is preferred due to being within a licensed premises.
Salary - $73,000-85000 plus super including penalty rates
Only shortlisted or eligible applicants will be contacted.
In the position of Chef De Partie at Ettalong Diggers, you are responsible for performing the duties listed below in a highly efficient, effective, and professional manner, always ensuring adherence to all statutes, laws, club rules, club policies and procedures and the code of conduct.
The role of the Chef De Partie is to provide support to the Head Chef with the preparation and cooking of food, for members, guests, and staff, whilst ensuring high levels of food safety and quality are always met. These positions are responsible for providing the highest standard of customer service in a safe and responsible manner to Club patrons, members, visitors and fellow team members whilst displaying the Club’s values.
You may be required to work in any or all the sub-areas as detailed in the operational requirements, and in line with the training you have been provided with, along with Ettalong Diggers Club business requirements. In addition to the responsibilities set out below, you are expected to undertake such other duties as may be assigned to you by the Club from time to time, or as directed by your manager. You understand that this role provides access to sensitive information, and therefore requires critical confidentiality as part of the role requirements. Currently we have two vacancies for these roles.
Main Responsibilities:
• Ensure issues, outcomes and feedback from staff members and customers in relation to food are relayed and reported to relevant Managers, including the Head Chef, Catering Services Manager and Duty Manager.
• Participate in preparing, cooking, and serving main meals, snacks, finger foods, cakes, and other food products in accordance with the Bistro 51 Restaurant Menu, Café Menu, Street Food Kitchen Menu and on occasion preparing non-menu items.
• Clean and maintain the cooking and preparation areas of Bistro 51, Café and Restaurant as required, and always after each service period.
• Maintain par/stock levels and order stock accordingly, in consultation with the Head Chef.
• Prepare, cook, and serve items to the recipe card, always working to minimise waste.
• Work with Front of House team members to resolve customer complaints or concerns – ensure ALL complaints are reported to the Duty Manager.
• Provide the highest standard of customer service in a safe and responsible manner to all Club patrons, members and visitors and fellow team members at all times in all areas of the Club.
• Maintain knowledge of daily activities happening throughout the Club, special events, facilities, and services to be able to provide information to patrons.
• Prepare workstation for the service period.
• Ensure that all procedures are adhered to.
• Assist fellow staff when and where required, to ensure that service standards are met/exceeded.
• Minimise any potential service delays in a timely manner and report potential issues to the Head Chef and Catering Services Manager, so that these can be followed up.
• Provide support to the Head Chef and the Catering Service Manager.
• Ensure compliance with the Grooming and Uniform Policy.
Planning
• Prepare section with regards to the anticipated level of trade, to ensure sufficient preparation for service, whilst maintaining wastage and spoilage.
• Assist with the design of the Special Items Menu, to manage stock levels effectively.
• Liaise with the Conference and Events team, and the direction of the Head Chef (as required), to ensure function meal requirements are met.
Customer Service:
• Always greet all Club patrons and fellow staff members with a warm and friendly smile.
• Always take the time to acknowledge all Club patrons. Use the person’s name.
• Make eye contact with all Club patrons and fellow team members; even in passing.
• Take ownership of simple requests and do not refer Club patrons elsewhere; make sure you find an answer to simple questions or requests, and ask someone else, if you do not have the answer. The Duty Manager can generally always assist with answers to your questions.
Leadership
• Leads by example, displaying the standards set out by the Club in all areas, such as but not limited to, cleanliness, attentiveness, and respect for fellow staff and customers.
• Supervise and provide direction and guidance to fellow kitchen team members and new staff members, including the ability to assist with on-the-job training, as directed by the Head Chef.
• Assists with training and development of Apprentice Chefs.
• Understands and incorporates the values of the Club in day-to-day activities.
• Incorporates the Club’s Vision, Mission, and Values into day-to-day activities.
• Reports any staff anomalies and/or staff matters to the Head Chef for these to be reported to the Human Resources Manager, in writing.
Work Health & Safety
• Take reasonable care of your own work, health, and safety.
• Job tasks are operational; therefore, a level of fitness/stamina is required for all roles in the Club.
• Follow all procedures detailed within our Club WHS Policy and Procedures.
• Report any injury, illness, hazard, or unsafe work practice to the Duty Manager as they occur.
• Operate all equipment in a safe, responsible, and sensible manner.
• Always promote safe work practices and immediately clean up any and all water/oil spills.
• Keep your uniform clean and tidy and adhere to personal grooming standards – be presentable.
Eligibility Requirements:
• AQF Commercial Cookery Qualifications (minimum certificate III), Certificate IV, Diploma or Advance Diploma or associate Degree.
• At Least three of work experience in similar role.
• A current NSW Competency Card with RSA and RCG qualifications is preferred due to being within a licensed premises.
Salary - $73,000-85000 plus super including penalty rates
Only shortlisted or eligible applicants will be contacted.
