The Operator Group is an established hospitality group with a long-standing history in the industry. Operator San is a new, Japanese-inspired brunch Cafe in the heart of Melbourne CBD.

As a chef de partie, you will oversee a section of our busy kitchen, including pastry, butchery, fish, sauces, vegetables, and so on.

Your duties as a Chef de Partie are listed below. This list is not exhaustive. You may be required to perform other duties within the kitchen when necessary.

We are looking for someone with:

a positive attitude, and a willingness to work as a team.

a great attention to detail

a positive can-do attitude

an ability to work in a fast-paced environment

be reliable, punctual and well-presented

be a team player and willing to contribute to a fun work culture

have Australian working rights

experienced with cooking Japanese cuisine in a commercial kitchen

Duties include:

Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

Season and cook food according to recipes.

Assist the Head Chef by managing quality control of all the dishes before they are served to the guests.

Promptly notify the Head Chef of any maintenance problems or unsafe conditions in or around the kitchen.

Properly care for food supplies and leftovers.

Work with the Head Chef to coordinate the ordering of food and supplies.

Work with the Head Chef to develop menus.

Mise-en-place preparation and freshness.

Ensuring that all stocks are kept under optimum conditions.

Ensuring that junior chefs and trainees receive the right training and optimum guidance.

Participating in team meetings and surveys.

As a Chef de partie, you will ensure that each menu item from your station(s) is prepared on time and meets the required presentation style and quality standard.

Education and experience:

Formal training in culinary education or equivalent is required. The minimum qualification is a Certificate IV in commercial cookery or kitchen management.

Must have at least 1 year of experience as a chef de partie. You must be prepared to gain further knowledge of food and wine.