Operator Diner is nestled in the dynamic Wesley Place development. The team behind Operator25 takes patrons on a journey to the US of A and back in time to the good ol' days of jukebox-playing, pie-slinging, neon-lit diners. We are seeking a skilled and passionate chef to join the team.
As a chef de partie you will oversee a section of our busy kitchen, be it 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
- 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
Duties include:
- Ensure the smooth and efficient operation of the assigned kitchen section, including preparing ingredients and organising tasks for daily service.
- Prepare and cook menu items in accordance with the restaurant's recipes, cooking procedures and presentation standards.
- Maintain consistent food quality, portion control and timely production during busy lunch and dinner services.
- Coordinate the preparation and cooking activities within the assigned section to ensure orders are completed efficiently.
- Work closely with the Head Chef and Sous Chef to coordinate daily kitchen operations and resolve food preparation issues.
- Monitor the quality, freshness and presentation of ingredients and finished dishes throughout the preparation and cooking process.
- Maintain food safety, hygiene and workplace health and safety standards, including the proper cleaning and maintenance of kitchen equipment and work areas.
- Monitor ingredient levels within the assigned section and communicate stock requirements to the senior chefs.
- Assist with implementing menu changes, recipes and cooking procedures as directed by the Head Chef.
- As a Chef de Partie, you will ensure each menu item from your station(s) is/are prepared on time and meets the required presentation style and quality standard.
Education and experience:
Formal training in culinaryeducation or equivalent isrequired. The minimum qualification is a Certificate IV in commercial cookery or kitchen management.
Must have at least 1 yearof experienceas a chef de partie. You must be prepared to gain further knowledge of food and wine.
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