Job Type: Permanent position | Full time position
Job Description
Position: Senior Chef de Partie Type: Full-time, 38 hours per week Employer: The Trustee for Jesha Trust trading as Piccolino
Location: Mount Waverley VIC 3149 Salary: $80,000 per annum, exclusive of superannuation About the Busines
Piccolino is a contemporary Italian restaurant on Blackburn Road in the heart of Mount Waverley, Victoria, where traditional Italian flavours are reinterpreted with modern twists and served in a striking, architecturally designed dining room with carefully curated lighting and ambience. The restaurant is fully licensed and trades for dinner seven nights a week, from 5 pm to 10 pm Sunday to Thursday and 5 pm to 11 pm on Friday and Saturday, with lunch service on Saturday and Sunday from 12 pm to 3.30 pm, offering à la carte, lunch and set menus and catering for romantic dinners, family celebrations and group bookings of seven or more guests. Every detail of the guest experience, both in the design of the venue and on the plate, is deliberately considered, and the business is built on a team of 25 people in which innovative chefs driven by a passion for culinary excellence work alongside dedicated front-of-house staff committed to impeccable service.
Piccolino values consistency, craftsmanship, respect for Italian produce and technique, and a collaborative kitchen culture in which experienced chefs lead by example and develop the people around them. About the Position Piccolino is offering a full-time Senior Chef de Partie position to strengthen its existing kitchen brigade and support a busy seven-night dinner trade and weekend lunch service.
Key Responsibilities
Plan and organise the preparation and cooking of all dishes on the allocated section for lunch and dinner service, ensuring mise en place is complete and service runs on time Prepare, season, cook and plate dishes to Piccolino’s recipes, portion sizes and presentation standards, maintaining consistency across the à la carte, lunch and set menus Monitor the quality of food at every stage of preparation, cooking and presentation, correcting faults before dishes reach the pass
Supervise, direct and train the five kitchen staff on the section, allocate tasks during preparation and service, and coach junior cooks and kitchen hands in Italian techniques and kitchen standards Assist the Head Chef with menu planning, developing and testing new and seasonal dishes, standardising recipes and preparing specials for functions and group set-menu bookings Estimate food requirements and costs for the section, place orders with suppliers, receive and check deliveries for quality and temperature, and store and rotate stock to minimise waste
Control portioning and food costs on the section and report variances and stock shortfalls to the Head Chef Ensure food safety, hygiene and allergen controls are followed at all times, including temperature recording, labelling, cleaning schedules and safe handling in line with the Food Standards Code and the restaurant’s food safety program Liaise with front-of-house staff and management on service timing, dietary requirements, special requests and group bookings so that dishes leave the kitchen correctly and on time
Maintain kitchen equipment and work areas in a clean, safe and orderly condition, reporting faults and hazards and complying with workplace health and safety requirements Lead the section, and the pass when required, in the absence of the Head Chef, resolving problems that arise during service
Requirements
Australian citizens and permanent residents are encouraged to apply. A Certificate III in Commercial Cookery, or a higher qualification in commercial cookery or hospitality At least one year of experience as a chef or chef de partie in a commercial restaurant kitchen
Proven ability to run a section independently during high-volume à la carte and set-menu service, with sound knowledge of Italian cooking techniques, mise en place planning, portion control, food costing, stock ordering and rotation, and food safety, hygiene and allergen management Strong leadership and communication skills, with the ability to direct and train junior kitchen staff, work closely with front-of-house staff, remain calm and organised under pressure, show attention to detail and reliability, and work a rotating roster that includes evenings, weekends and public holidays
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