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Cold Kitchen Chef

4 weeks ago

Perth, Western Australia Perth Convention and Exhibition Centre Full time
About Us At Downer we plan, create and sustain. Downer is the leading provider of integrated services in Australia and New Zealand. Through trusted relationships and world leading insight we work closely with our customers to design, build and sustain assets, infrastructure, and facilities. About the Team Social Infrastructure & Citizen Services delivers the critical thinking, building, maintenance and sustainment behind Australia and New Zealand's essential public assets, facilities and community services. The communities we serve are at the heart of our operations. Be it through facilities management of critical public assets, precinct upgrades, new energy solutions or professional and technical advisory. We run places of healthcare and education, custodial facilities, we manage customer data centres and critical systems, we take asset management risk over 25 years through our portfolio of Public Private Partnership (PPP) contracts, and we are a trusted advisor and partner to our New Zealand and Australian Defence Forces. Job Description

To be the correct candidate for the Venue, you will need to share the vision and direction of PCEC. Through your ability to strive for perfection and continual improvement of the culture and product, you will need to achieve the following:

ABILITIES & EXPECTATIONS

  • Positive attitude, strong work ethic, and a team-oriented mindset.
  • Ability to work effectively under pressure in fast-paced, high-stakes environments
  • Dedication to food quality and control
  • Ability to forward think and plan ahead
  • Ability to work both independently and as part of a team
  • Excellent communication and organisational skills
  • Problem solving and adapting in the kitchen
Responsibilities
  • Preparing and cooking a range of dishes (plated entrée, terrines, pates, salads, sandwiches, wraps, dressings, canapes, artisan platters), using fresh local ingredients and working in all areas of the cold production or service kitchen, depending on the daily needs (breakfast, morning tea, lunch, afternoon tea, dinner, canapes, live cooking stations, conferences, gala events)
  • Ensuring that all prepared items are correctly wrapped, labelled and stored
  • Work with the senior kitchen team (Chef de Cuisine, Sous Chef and Chef de Partie) in preparation of various modern Australian and international dishes, adhering to recipes and presentation standards
  • Ensure that all guests' dietary requirements are understood and catered for
  • Strictly maintain all food, health and hygiene standards daily
  • Maintaining a clean and tidy work area
  • Meeting tight deadlines in a busy work environment
Qualifications
  • Chef – Certificate III, IV or Diploma in Commercial Cookery (SIT30813) or similar (TRA chef skills assessment)
  • A minimum of 1 year experience as a Catering Chef or above
  • Experience in the conference and banquet kitchen environment, any experience of working in a high-volume event will be of benefit (events range from 100pax – 2000pax)
  • Strong organisational skills with the ability to multitask effectively in a fast-paced kitchen environment
  • Ability to work a variety of shifts and flexibility with hours
  • Knowledge of food safety practices and regulations
  • Eager to learn, take on challenges, and handle constructive criticism with grace and positivity

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