Position Title: Chef de Partie
Tokyo Bird Pty Ltd
Salary: $74,000 + 11.5 % Superannuation
Tokyo Bird are looking for an experienced Chef de Partie for an immediate start. This position is a full-time ongoing position, working 38 hours per week based in Surry Hills, NSW.
The successful applicant will be self motivated, takes initiative and have a passion for delivering quality dishes consistently.
The Chef de Partie will be responsible for the following duties:
Supervise and coordinate cooks when preparing, cooking, garnishing and plating food for service.
Planning menus, estimating labour and food costs by collaboration with the head chef and owners.
Create and publish weekly staff rosters to ensure sufficient levels of staffing is allocated for food service.
Plan and develop recipes and menus in consideration of factors including seasonal availability of ingredients and aligning with Japanese food concepts.
Preparing and cooking food to a high standard using a variety of culinary techniques.
Monitoring quality of dishes at all stages of preparation and presentation.
Maintain dietary charts for dishes and explain to floor staff which dishes are suitable for guests with allergies.
Demonstrating current knowledge in cooking techniques and advising on cooking procedures.
Interviewing and hiring of new kitchen staff when required.
Training and supervising cooks in the preparation, cooking, garnishing, and presentation of food.
Processing orders for ingredients and kitchen supplies.
Liaising with suppliers when there are delivery issues.
Monitor weekly food and ingredient cost expenditure.
Track and record wastage of ingredients.
Discussing food preparation issues with owners, head chef, managers and kitchen staff.
Determining how food should be presented and be innovative in how meals should be presented on the plate.
Explaining, monitoring and enforcing sanitation practices to ensure that employees follow NSW Food Authority standards and regulations
Inspecting supplies, equipment, and work areas to ensure conformance to established standards.
For this position it is expected that you would possess the following qualifications/work experience:
Relevant Associate Degree, Advanced Diploma or Diploma OR at least 3 years relevant experience in lieu of qualifications
Minimum 2 years relevant experience
Experience working in fast paced Japanese restaurant.
Familiar with Japanese ingredients and cooking techniques.
Strong communication and leadership skills
Keen interest in current trends in food and cooking techniques, continuous learning
Ability to work under pressure. Excellent verbal and written communication
High standards of cleanliness and hygiene
Ability to do several tasks at once under pressure
Creativity and imagination for food presentation
If you are interested in applying, please forward your Resume to [email protected].
Job Type: Full-time
Pay: $74,000.00 per year
Benefits:
Employee discount
Schedule:
Afternoon shift
Evening shift
Supplementary Pay:
Tips
Application Question(s):
Availability on Friday/Saturday nights
Do you have experience working in an izakaya japanese restaurant?
Are you familiar with yakitori?
Do you have knowledge of japanese ingredients?
How many chefs have you managed or trained in your previous position?
Experience:
Kitchen: 2 years (Required)
Work Authorisation:
Australia (Required)
Work Location: In person
Tokyo Bird Pty Ltd
Salary: $74,000 + 11.5 % Superannuation
Tokyo Bird are looking for an experienced Chef de Partie for an immediate start. This position is a full-time ongoing position, working 38 hours per week based in Surry Hills, NSW.
The successful applicant will be self motivated, takes initiative and have a passion for delivering quality dishes consistently.
The Chef de Partie will be responsible for the following duties:
Supervise and coordinate cooks when preparing, cooking, garnishing and plating food for service.
Planning menus, estimating labour and food costs by collaboration with the head chef and owners.
Create and publish weekly staff rosters to ensure sufficient levels of staffing is allocated for food service.
Plan and develop recipes and menus in consideration of factors including seasonal availability of ingredients and aligning with Japanese food concepts.
Preparing and cooking food to a high standard using a variety of culinary techniques.
Monitoring quality of dishes at all stages of preparation and presentation.
Maintain dietary charts for dishes and explain to floor staff which dishes are suitable for guests with allergies.
Demonstrating current knowledge in cooking techniques and advising on cooking procedures.
Interviewing and hiring of new kitchen staff when required.
Training and supervising cooks in the preparation, cooking, garnishing, and presentation of food.
Processing orders for ingredients and kitchen supplies.
Liaising with suppliers when there are delivery issues.
Monitor weekly food and ingredient cost expenditure.
Track and record wastage of ingredients.
Discussing food preparation issues with owners, head chef, managers and kitchen staff.
Determining how food should be presented and be innovative in how meals should be presented on the plate.
Explaining, monitoring and enforcing sanitation practices to ensure that employees follow NSW Food Authority standards and regulations
Inspecting supplies, equipment, and work areas to ensure conformance to established standards.
For this position it is expected that you would possess the following qualifications/work experience:
Relevant Associate Degree, Advanced Diploma or Diploma OR at least 3 years relevant experience in lieu of qualifications
Minimum 2 years relevant experience
Experience working in fast paced Japanese restaurant.
Familiar with Japanese ingredients and cooking techniques.
Strong communication and leadership skills
Keen interest in current trends in food and cooking techniques, continuous learning
Ability to work under pressure. Excellent verbal and written communication
High standards of cleanliness and hygiene
Ability to do several tasks at once under pressure
Creativity and imagination for food presentation
If you are interested in applying, please forward your Resume to [email protected].
Job Type: Full-time
Pay: $74,000.00 per year
Benefits:
Employee discount
Schedule:
Afternoon shift
Evening shift
Supplementary Pay:
Tips
Application Question(s):
Availability on Friday/Saturday nights
Do you have experience working in an izakaya japanese restaurant?
Are you familiar with yakitori?
Do you have knowledge of japanese ingredients?
How many chefs have you managed or trained in your previous position?
Experience:
Kitchen: 2 years (Required)
Work Authorisation:
Australia (Required)
Work Location: In person
