Biloela ANZAC Memorial Club provides a wide variety of facilities and services for members and visitors including restaurant dining, cafe, full bar, gaming machines, keno and motel accommodation. Our restaurant has a vacancy opening for a Chef de Partie. We are looking for a qualified and experienced candidate.

Major Responsibilities and Tasks:

• Prepare full range of foods according to the Biloela ANZAC Memorial Club menus and standards.
• Monitoring dish quality at all stages of preparation and presentation.
• Demonstrate techniques and offer guidance on cooking procedures.
• Ensure all meals are prepared and presented in a professional manner in regard to the requirements of the Kitchen.
• Keep a sanitized and orderly environment in the kitchen.
• Freeze and preserve foods based on kitchen requirements.
• Plan menus, estimate food and labour costs, and order necessary supplies in collaboration with the Executive Chef.
• Controlling budgets and minimizing wastage.
• Discussing food preparation issues with Executive Chef.
• Maintaining stock control.
• Assisting Executive Chef with staff training and rostering.
• Clean food preparation areas as determined by law and workplace policy.
• Liaise and work with all cooks and chefs to ensure safe and efficient production of food, while maintaining all statutory requirements.
• Establish and maintain effective employee working relationships.
• Perform additional duties as requested by the Employer while maintaining high standards of cleanliness, order, and customer service.
• Communicate effectively with the Executive Chef and fellow staff.

Desirable Qualifications:

• AQF Certificate IV in Commercial Cookery or equivalent of 3 years of work experience to substitute for the formal qualifications listed above.

Relevant Experiences:

• At least 03 years of experience as a Chef.

Relevant Skills:

• Ability to work effectively in a team environment.
• Hands-on experience with various kitchen equipment.
• Willingness to work under pressure.
• Excellent communication and organizational skills.
• Skilful multitasking ability.
• Leadership and time management skills.
• Supervision experience with kitchen staff, including training.
• High-level communication and interpersonal skills, including effective customer interaction and staff supervision.
• Experience in similar role