Chef de Partie Chef de Partie
Bannisters Pavilion Mollymook

Chef de Partie

  • Chef de Partie
    The Rooftop Bar & Grill
  • Full Time Role

Bannisters Hotels Mollymook comprises two boutique hotels on the stunning South Coast of NSW.

The Rooftop Bar and Grill is a vibrant, busy venue within Bannisters Pavilion Hotel. Opened in December 2015, this venue has gone from strength to strength and gained a loyal stream of both local and visiting customers.

We are looking for a passionate chef who will support the kitchen with the running of your section and acting as a role model for the kitchen team as well as representing the venue through our open kitchen. You will share our love for the industry and have an eye for detail.

Affordable staff accommodation is also currently available to assist with relocation!

The benefits you’ll receive as Chef de Partie –

A share of tips for restaurant and kitchen

Up to 50% discount of meals in our restaurants

Discounted rates on our accommodation in Bannisters Hotels

A reward when you recommend a friend to work with us

Team events with the opportunity to meet Rick Stein

Your responsibilities as Chef de Partie –

Planning menus, estimating food and labour costs, and ordering food supplies. Menus planning in conjunction with the Head Chef on a daily basis and preparing section specific food orders;

Taste the food and produce during all stages of preparation and monitor the quality of dishes prepared;

Liaise with the Head Chef and Sous Chefs in relation to the daily menu changes and liaise with all kitchen staff in relation not dietary requirements of clientele;

Demonstrate techniques and advising on cooking procedures to staff, specifically chefs in training per the standard set by the head chef

Preparing and cooking high quality food

Explaining and enforcing hygiene regulations, ensuring that all kitchen staff are within 5 metres of handwashing stations, ensure handwashing station is stocked with soap and hand towels , ensure correct process is followed to clean down and sanitise kitchen after each service;

Train staff in the preparation and cooking of dishes and the procedures within the kitchen in accordance with the standards set out by the head chef

Ensure food stocks are frozen and preserved on a daily basis.

The successful applicant must have a relevant Diploma or higher qualification and two years recent and relevant full time work experience, or at least three years recent and relevant full time work experience as a Chef de Partie.