HOT VACANCY Paid Hospitality Internship program
CHEF DE PARTE
Industry Food Production (Culinary)
Duration 52 Weeks
Degree/Qualification Diploma or Degree in Cookery/Culinary + work experienc
Provide exceptional guest experiences by embracing our philosophy. Be responsible for the outlet(s) in the absence of the Executive/Head Chef or Sous Chef. Manage the kitchen/a section of the kitchen, ensuring that all food standards, preparation, presentation and cooking techniques are carried out according to established recipes and departmental policies and procedures. Maintain strict hygiene and safety procedures.
Tasks will included but not be limited to:
Maintain a clean and tidy work environment, observing council regulations for food handling and storage at all times.
Maintain excellent food presentation standards that are in line with hotel expectations.
Ensure preparation of mise en place items for readiness of current and proceeding shift.
Prepare and cook all food orders including non-menu items as appropriate with a sense of urgency whilst ensuring quality and presentation is maintained.
Liaise with F&B service team members regarding the availability of menu items, additions and any changes to the menu.
Ensure par levels of dry goods are maintained.
Ensure all food produced is in line with kitchen recipes and standards.
Ensure service in the kitchen is consistently fast and efficient and report all matters to the senior Chef.
Organise your assigned section/outlet and ensure it runs efficiently and productively.
Familiarise yourself with the other kitchen sections to ensure flexibility and productivity.
Monitor and control food wastage, maintaining a close eye on portion size and assist with food cost.
Inspect all food items delivered to the Kitchen to ensure the highest of produce is received.
Check all food is stored and handled as per current food health and hygiene regulations.
Ensure work area and equipment is kept clean at all times and in line with current hygiene regulations.
Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets.
Assist in stocktake if required.
Monitor and analyse guest feedback and ensure that value for money is maintained, at the same time exceeding guest’s expectations.
Work with the Executive Chef/Head Chef and F&B Manager to resolve any guest complaints regarding the quality of food.
Maintain immaculate presentation and grooming, wearing designated uniform and name badge at all times
This hotel originally opened in 1926, a time when personal style was celebrated. And so it is again. The hotel has been refurbished to its original grandeur, with 21st century comforts carefully incorporated. It boasts 147 beautifully appointed rooms, 26 of which are located in the heritage wing, including superb executive suites, balcony rooms and terrace suites. At the Bar and Grill, the chef serves up delectable dishes featuring an array of hand selected meats and fresh local produce with a wine list that boasts 120 local and international wines. It’s old world charm with a stylish and contemporary twist.
Attend general or department training sessions and/or meetings as appropriate.
Put into practice in the business all Host training that has been complete.
Participate in scheduled training and development programs provided by the hotel to improve self and department standards and attend departmental meetings as required.
Assist with all kitchen orientation and on job training for all new junior chefs and kitchen hands.
Keep abreast of current culinary trends in the market and show your creative flair by suggesting menu #internshipsinaustralia #workexperienceinaustralia