The Client
Griffith?Ex-Servicemen’s Club is a dynamic venue with its inhouse dining facilities that offers modern Australian pub cuisine and international cuisine meals. We are currently looking for Chef De Partie (multiple positions) to join their team.
The Role
This is for full time basis with a guaranteed annual salary of 73,210.80 plus superannuation and is based in Griffith, NSW. There are multiple positions available.
Hours of work:
This is a full-time role where the incumbent will be expected to work at least 38 hours per week. The shifts required to be worked may vary from time to time.
?Duties will include:
Estimate food consumption and requisition or purchase food.
Ensure that each department/section place an order for next day consumption based on their par stock levels.
Cooking food by a range of methods. Preparation, cooking, garnishing, and presentation of food.
Presentation of food, and to create decorative food displays.
Ensure the workstation is always kept clean and hygienic.
Estimate amounts and costs of required supplies, such as food and ingredients.
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
Monitor sanitation practices to ensure that the standards and regulations.
Order or requisition food and other supplies needed to ensure efficient operation.
Supervise and coordinate activities of workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff and advice on cooking procedures.
Preparing food with knowledge of nutritional values of commodities and the effects of cooking on nutritional value of food.
Check the quality of raw and cooked food products to ensure that standards are met.
Check the quantity and quality of received products to be used in food preparation.
Proper handling of electrical equipment used like microwave, oven, food processor, refrigerator, freezer etc.
Maintaining occupation health safety procedures etc.
Following procedures in relation to food handling, personal and general hygiene, and typical hygiene control in the hospitality industry.
Qualification and requirements
Relevant qualification at a level of Diploma or higher, or at least 3 years of relevant work experience.
Minimum 2 years of experience as a Chef.
Has a least 2 years’ experience working in a commercial kitchen.
Must have at least 2 years of menu planning experience including cost control and new dish planning.
At least 2 years’ experience in preparing food to dietary restrictions; particularly gluten free and vegan diets
Must know how to cook over open fire grill.
Passion for great food and presentation.
Understanding of, and commitment to food safety.
Experience in kitchen operations and in managing a team.
Experience in training kitchen staff.
Must work on weekends.
Ability to work well under pressure.
Being able to communicate in English in a fast paced and high intensity.
Griffith?Ex-Servicemen’s Club is a dynamic venue with its inhouse dining facilities that offers modern Australian pub cuisine and international cuisine meals. We are currently looking for Chef De Partie (multiple positions) to join their team.
The Role
This is for full time basis with a guaranteed annual salary of 73,210.80 plus superannuation and is based in Griffith, NSW. There are multiple positions available.
Hours of work:
This is a full-time role where the incumbent will be expected to work at least 38 hours per week. The shifts required to be worked may vary from time to time.
?Duties will include:
Estimate food consumption and requisition or purchase food.
Ensure that each department/section place an order for next day consumption based on their par stock levels.
Cooking food by a range of methods. Preparation, cooking, garnishing, and presentation of food.
Presentation of food, and to create decorative food displays.
Ensure the workstation is always kept clean and hygienic.
Estimate amounts and costs of required supplies, such as food and ingredients.
Inspect supplies, equipment, and work areas to ensure conformance to established standards.
Monitor sanitation practices to ensure that the standards and regulations.
Order or requisition food and other supplies needed to ensure efficient operation.
Supervise and coordinate activities of workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff and advice on cooking procedures.
Preparing food with knowledge of nutritional values of commodities and the effects of cooking on nutritional value of food.
Check the quality of raw and cooked food products to ensure that standards are met.
Check the quantity and quality of received products to be used in food preparation.
Proper handling of electrical equipment used like microwave, oven, food processor, refrigerator, freezer etc.
Maintaining occupation health safety procedures etc.
Following procedures in relation to food handling, personal and general hygiene, and typical hygiene control in the hospitality industry.
Qualification and requirements
Relevant qualification at a level of Diploma or higher, or at least 3 years of relevant work experience.
Minimum 2 years of experience as a Chef.
Has a least 2 years’ experience working in a commercial kitchen.
Must have at least 2 years of menu planning experience including cost control and new dish planning.
At least 2 years’ experience in preparing food to dietary restrictions; particularly gluten free and vegan diets
Must know how to cook over open fire grill.
Passion for great food and presentation.
Understanding of, and commitment to food safety.
Experience in kitchen operations and in managing a team.
Experience in training kitchen staff.
Must work on weekends.
Ability to work well under pressure.
Being able to communicate in English in a fast paced and high intensity.
