Chef de partie
Location- Auckland .
2 positions Available- Chef-de-partieYou must have al least 12 Months of suitable relevant experience.
30 to 40 Hours per week.bar /Restaurant is open 7 days in a week , you will be working 5 days - flexible roster including weekends and public holidays.
we are a busy bar/Restaurant in Auckland and are currently seeking two capable and knowledgeable Chef-de-parties for our bar/Restaurant who will be directly reporting to the Head Chef/Sous Chef and following his instructionsWe have high standards and expect that you will use your skills and experience to achieve the required business goals.
Pay rate- from $24-$25 per hour Depends on Experience.
Some of the Responsibilities for chef-de-partie :
We are looking for an experienced chef-de-partie with a positive and inspiring attitude. You will have: >dynamic and energetic person
>must have at least 12 months of cooking experience>it is a full time permanent position.
Chef-de-partie job descriptions :
Experience with working under supervision.Strong relationship builder, team player
To ensure that courteous, efficient and friendly service is provided at all times to customers as well as management and staff alike.
To ensure any special dietary requirements are catered to without hesitation
Evaluate self-on-the-job performance. as well as other staff
Maintain health and safety measurers and Kitchen cleanliness
To assist in preparing the kitchen for service, ensuring that all duties are completed in a timely manner.
To assist in problem solving, always keeping the best interests of the customer in mind
To learn to use kitchen chemicals are used as per the direction of the senior chefs
To assist in the rotation of all food stocks, in accordance with restaurant standards
To develop a complete understanding and operate in accordance with, the restaurant's policies and procedures in relations to: Fire and Emergency
Personal hygiene and groomingGeneral Heath and Safety
To gain an understanding of set recipe and flavors standards, as dictated by the head chef/sous chef
To assist senior chefs with creating new menus
To ensure all dishes are made and presented to the correct standard
You must be Honest, Reliable and be available any day including weekends and any public holiday according to flexible scheduled to suit the business requirement.