Chef de Partie

Chef de Partie
LOCATION:
The Essoign Club
1/205 William Street, Melbourne, VIC 3000

REPORTING SUPERVISOR/MANAGER:
Executive Chef

MAIN DUTIES/RESPONSIBILITIES:

Kitchen Operations
• Assisting the Executive Chef with daily kitchen operations, including preparation, cooking, and service of menu items.
• Ensuring dishes are prepared, presented, and served to club standards and recipes.
• Supervising and supporting junior kitchen staff, delegating tasks as required.
• Maintaining high standards of food quality, portion control, and consistency.

Menu & Food Preparation
• Supporting the Executive Chef in developing menus and specials.
• Supporting the Executive Chef in writing the daily café menu, in accordance with specified requirements.
• Preparing mise en place and ensuring readiness for daily service.
• Assisting with catering for functions, events, and private dining.
• Assisting with drafting and writing the daily menus, including the daily specials dietary matrix.

Ordering
• Preparing daily and weekly order lists in consultation with the Executive Chef.
• Checking deliveries against invoices, ensuring quality and quantity are correct.
• Cross-checking catering and events requirements with daily and weekly orders.
• Preparing and inputting the weekly bread order.

Stock Control
• Monitoring stock levels and advising the Executive Chef when items are running low.
• Implementing first-in, first-out (FIFO) rotation of stock to minimize waste.
• Ensuring all food items are correctly labelled, dated, and stored.

Kitchen Administration
• Maintaining accurate kitchen records, including temperature logs and cleaning checklists.
• Assisting the Executive Chef with food cost monitoring and control.
• Monitoring wastage and communicating trends or issues.
• Ensuring compliance with food safety standards, HACCP requirements, and workplace policies.

Cleaning & Kitchen Maintenance
• Assisting in the daily cleaning of the kitchen, equipment, and workstations.
• Monitoring the correct use and storage of kitchen equipment and utensils.
• Ensuring food safety standards and HACCP guidelines are met at all times.

Teamwork & Leadership
• Training and mentoring kitchen staff in cooking techniques, presentation, and safety practices.
• Encouraging effective communication and teamwork within the kitchen and with Front of House staff.

General
• Monitoring and minimizing food wastage.
• Undertaking any other kitchen duties as directed by the Executive Chef to support the smooth running of the club.