Tower Lodge is a stylish and luxurious family estate, a ‘home away from home’ set among the vineyards and gumtrees and Australia’s best-known culinary wine region, the New South Wales Hunter Valley. We are looking for a skilled and motivated Chef De Partie to contribute to the success of our kitchen operations.

The Role:

Reporting to this position is the Demi Chef, Commis Chef, Apprentice Chef, Kitchenhand.

Reporting Relationships: Reports to the Executive Chef.

The position responsible for assisting the Executive Chef with the smooth management of the kitchens including stewarding operations, with an emphasis on quality, presentation, with guidelines of standardised menus, maintaining hygienic standards and practices, staff training and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. Assists the Executive Chef with menu planning, costings, developing new dishes and organising special events. Promotes the desired work culture. The duties and responsibilities include but are not limited to the following:

• Assists the Executive Chef to manage all functions of the food production and stewarding operations to achieve the optimum departmental profit;
• Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment;
• Based upon menu item sales figures, assist to review the profitability and popularity of dishes upon the menu and make recommendations for changes where applicable;
• Assists the Executive Chef to manage all functions of the kitchen and stewarding operations to monitor and achieve the optimum quality level of food production and sanitation;
• Participate in the drafting of concept ideas and menus for selected special events and functions while encouraging Food & Beverage staff to contribute their ideas and utilising them wherever practical;
• Assist the Executive Chef to supervise the kitchen in the preparation and presentation of all food items in accordance with hotel guidelines;
• Assist to ensure training needs analysis of kitchen staff is carried out and to organise training programmes are designed and implemented to meet needs;
• Assist to supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management;
• Follow standards of all food and equipment purchases in accordance with hotel guidelines;
• Monitor local competitors and compare their operation with the hotel;
• Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotels standards;

About the applicant:

• Trade qualifications (i.e. Cert III or IV in Commercial Cookery)
• At least 2 years’ experience as a Chef
• Experience in Grill Cooking & Butchery
• F&B management training and/or experience highly regarded
• Thorough understanding of food safety standards and HACCP
• Ability to work efficiently in a fast-paced environment
• Strong organizational skills and attention to detail
• Excellent communication and teamwork abilities
• Ability to lead a team, encouraging and ensuring all team members are performing and working in a positive environment

Other details:

Job Type: Full Time, Permanent

Salary: AUD 80,000 per year plus superannuation

If this sounds like you, please apply via SEEK with a cover letter outlining why you would be the ideal candidate (no agencies or calls please) . Please note that only short-listed candidates will be contacted and your application will be treated as strictly confidential.