Chef De Partie (Brisbane)

Responsibilities
- Supervision of kitchen in the absence of the Executive and Sous Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
- Lead team members by setting a positive example.
- Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
- Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
- Maintain excellent presentation standards and cost control for all food and beverage outlets.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
- Work with and coordinate the work of junior staff and apprentices in the preparation and production of food as required.
- Prepare and ensure availability of mis en place as required.
- Keep all working areas clean and tidy.
- Ensure all equipment is maintained, serviced and cleaned.
- Assist with preparation of rosters, ensuring that suitable and cost‑effective employee levels are maintained at all times. Roster authorisation by the appropriate department head.
- Report any problems to the Executive Chef / Sous Chef. #J-18808-Ljbffr Apply on Kit Job: kitjobau.com/job/3rvd7t