Chef de Partie

Summary about this job

Detail information about job Chef de Partie. Terms and conditions vacancy

The role:

An exciting career opportunity currently exists for a highly skilled & proactive chef de partie to join our team at “NOLA Smokehouse and bar”. Remuneration will depend on the experience and skills a candidate brings to the position.

This role would ideally suit a person with previous similar level experience ready to take their career to the next level. Qualifications in Kitchen Management and knowledge of New Orleans cuisine will be an advantage to get this job but isn’t as important as positive attitude, enthusiastic personality and winning smile. Everything we serve is made in-house. This includes whiskey cured and dry aged prime ribs, sausages and whole briskets. Meats are our main focus, most of it is cooked over an open fire pit. We opened up a year ago and are putting a strong focus on establishing a name in both the BBQ scene and the Sydney dining scene. The restaurant is usually fully booked every night with a growing waitlist, and lunch services are equally stable. We're proud to have a very strong returning customer base as well as attracting hundreds of 'first-timers' every week.

Please send your resume and a few words about yourself to [email protected]. Successful candidates will be contacted for an interview.

Formal qualification in the relevant field will be highly regarded, in lieu of formal qualification at least 3 years work experience in similar role is required.

Skills & Experience:

·  Positive and professional approach, CAN DO attitude

·  Ability to work under pressure

·  Organisational and time management skills

·  Work experience in a high-end venue in Australia

·  Experience with cooking over life fuel

·  Extensive knowledge of meat, cooking meat and dry ageing

Key Tasks:

·  Supervise junior kitchen staff member

·  Check preparations and maintain product quality

·  Ensure stock rotation

·  Run the pass

·  Responsible for the cleanliness of the kitchen

·  Be in line with current health regulation standards

·  Process orders and stock takes

·  Control staff time recording

Perks:

·  A fun work environment with a very strong, young team that loves what they do

·  Music, lots of it

·  Ongoing training and professional development in cooking over live fuel and dry aging meat

·  Working in Sydney’s CBD hottest spot: Barangaroo South.

·  Tips!