Tannum Sands Hotel has a vacancy opening for a Chef de Partie. We are looking for a qualified and experienced candidate to join our team.

Main Responsibilities and Tasks:

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

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

· 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 safe and hygienic work practices to ensure a premium food product.

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

· Ensure that all our policies, procedures, and health and hygiene requirements are adhered to.

· Training staff when necessary.

· Discussing food preparation issues with Head Chef, Managers and kitchen and wait 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.

Required Qualifications & Experience

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

· 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.

· Ability to work under pressure.

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

· Excellent communication and organizational skills.

· Ability to Skillfully 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.