Flavours Catering + Events are looking for an experienced Chef De Partie for an immediate start.

This position is a full-time ongoing position, working 38 hours per week based in kitchen in Artarmon NSW

The Chef De Partie will be responsible for the following duties:

Food Preparation and Cooking:

- Assist in the preparation and cooking of a variety of dishes, under the guidance and supervision of Head and Sous Chef.

- Follow recipes, portion sizes, and presentation standards to ensure consistency and quality in food production.

- Operate kitchen equipment safely and efficiently, adhering to food safety and sanitation guidelines.

- Plan, organise and execute the preparation and cooking of food.

- Assist in the production and maintaining of par stocks of Meat, Vegetables, Dry Store, as determined by Executive & Head Chef

Kitchen Management and Operations:

- Assist the Head chef & Sous to allocate food preparation tasks to the team of commis chefs, cooks, catering assistants and apprentices.

- Provide training on menu items to commis chefs, cooks, catering assistants and apprentices in the area under your responsibility.

- Review the daily production sheets with the Head Chef who will assign you your daily tasks and allocate tasks for you to oversee commis chefs, cooks, catering assistants and apprentices.

- Inform the team about cost optimisation and the reduction of raw material wastage as requested by Head Chef & Culinary Director.

- Allocate tasks, organise and supervise the work carried out by commis chefs, cooks, catering assistants and apprentices operating in your section

- Attends meetings and briefings for kitchen staff.

- Provide guidance and support to Commis Chefs, cooks, kitchen assistants and apprentices by delegating tasks as needed and fostering a positive working environment.

- Lead by example in terms of professionalism, work ethic, and culinary skills.

- Assist with inventory management by monitoring and maintaining inventory levels for ingredients, supplies, and equipment. Notify management of any shortages or discrepancies and participate in regular stocktaking procedures.

- Enforce standard operating procedures (SOPs) to ensure consistency, efficiency, and quality control.

Menu Execution and Innovation:

- Prepare menu items with precision and consistency, maintaining high standards of quality and flavour.

- Prepare & monitor dishes and ensure they are prepared and presented to a high standard.

- Prepare the dishes in a timely manner.

- Prepare culinary dishes in line with technical instructions.

- To work with the Head Chef and Culinary director in the development of the Food on offer with a view to maximizing revenue opportunities and exceeding customer expectations.

- Discuss any food preparation issues with the management team and assist with resolution.

- Collaborate with the culinary team to contribute ideas for menu development, seasonal specials, and event-specific offerings. Assist in creating innovative and appealing dishes that meet client preferences and dietary requirements.

Quality Assurance and Food Safety:

- Ensure raw produce delivered is of high quality, quantity and food safety protocols are followed with the use of our software package hospitality genie

- Provide safety training on food handling equipment to commis chefs, cooks, catering assistants and apprentices

- Ensure correct freezing and preservation of food in accordance with HACCP guidelines.

- To be responsible that deliveries from suppliers are scrutinized for quality, quantity, and food safety. Using hospitality genie software to process an order as delivered so the invoice is accepted and ready for Culinary Director to review and process for accounts payable.

- Ensure and enforce hygiene in line with HACCP. Adhere to all health and safety regulations, including food hygiene standards, sanitation practices, and safe handling of kitchen equipment. Take responsibility for maintaining a clean and safe working environment for yourself and your colleagues.

For this position it is expected that you would possess the following qualifications/work experience:

- Relevant Certificate IV or equivalent qualification from a recognized culinary institution

- Minimum 1 year of relevant work experience.

- Strong culinary skills and a passion for food, with a keen eye for detail and creativity.

- Excellent organizational and time management abilities, with the capacity to prioritize tasks effectively in a fast-paced setting.

- Ability to work collaboratively as part of a team, demonstrating leadership qualities and a positive attitude.

- Proficient knowledge of food safety standards and kitchen sanitation practices.

- Effective communication skills, both verbal and written, with the ability to interact professionally with clients and colleagues.

- Impeccable personal presentation

If you are interested in applying, please forward your Resume to ********************************