Location: Carnarvon, WA 6701

Employment Type: Full Time

Salary: AUD 73,150 – 75,000

Carnarvon Hotel is a modern bistro/pub overlooking the water. There is no better place in Carnarvon to sit and watch the sunset whilst enjoying a refreshing beverage and casual gourmet meals in coastal WA.

We are looking for a talented Chef de Partie who can support a strong small team.

This is a hands-on role and will require you to be BOH and lead by example. You need to be able to work independently and be an effective problem solver without having your 'hand-held'.

You will need experience working with whole fish, be able to break down various types of poultry, meat etc. as we are looking to expand our offering, we are looking for someone who can come in with an imaginary mind to boost our specials board. The kitchen is well equipped to produce wholesome, simple, detailed and well-balanced restaurant food.

The successful candidate will have a thorough understanding of modern Australian/pub cuisine.

Key Duties and Responsibilities:

Prepare and cook full range of foods including breakfast, lunch and dinner.

· Ensuring meals are prepared in a professional manner according to the Hotel stranders.

Monitoring quality of dishes at all stages of preparation and presentation.

· Freeze and preserve foods according to our requirements at the kitchen.

Demonstrating techniques and advising on cooking procedures with Cooks and other Chefs.

Assist Head Chef to run the kitchen smoothly and complete the customer orders.

· Planning menus, estimating food and labour costs, and ordering food supplies with Head Chef.

Monitoring stock rotation when new stock fresh and frozen produce or dry store stock arrives.

Monitoring perishable stock to minimize wastage and prevent contamination.

Monitoring and upholding orderly and hygienic work practices to ensure a premium food product.

Maintaining the cleanliness and tidiness of the kitchen and the cooking equipment.

· Ensure all our policies and procedures, health and hygiene requirements areadhered to.

· May select and train staff when necessary.

Discussing food preparation issues with Head Chef, Managers and kitchen and waiting staff.

· Establish and maintain effective employee working relationships.

· Respond to customer requests in a professional and timely manner.

Resolving customer complaints to the guest’s satisfaction within your level of authority.

Complying with the Business Safety & Environment policies, initiatives and legislation.

Relevant Qualifications:

· AQF Certificate IV in Commercial Cookery or at least 3 years of relevant experience may substitute for the formal qualifications listed above.

Relevant Experiences:

· Minimum of 5 years of experience as a Chef in similar capacity.

Relevant Skills:

· Ability to work effectively and efficiently in a team environment.

· Hands-on experience with various kitchen equipment.

· Willing to work under pressure.

· Capacity to work across breakfast, lunch and dinner shifts, including on weekends.

· Excellent communication and organizational skills.

· Ability to Skilfully Multitask.

· Leadership and Time Management skills.

· Experience in supervision of other cooks and kitchen employees, including training.

· Experience in creating and planning menus and cooking a range of general and specialized dishes.

· Experience in maintaining stock control of a commercial kitchen.

· High level of communication and interpersonal skills.

· Demonstrated high level ability to liaise effectively with customers and supervise and train staff.