Chef de Partie

1 month ago

Essendon Fields, Australia Hyatt Full time

Summary

About Hyatt Place Melbourne Essendon Fields

Hyatt Place Melbourne Essendon Fields is Australia’s first Hyatt Place hotel, perfectly positioned in the heart of Essendon Fields’ retail and commercial precinct.

Located steps from Essendon Fields Airport, 6 minutes from Melbourne Airport and 20 minutes from Melbourne’s Central Business District (CBD), our hotel combines style, innovation and 24/7 conveniences to create an easy to navigate experience for today’s multi-tasking traveler. Guests can enjoy thoughtfully designed guestrooms featuring distinct zones for sleep, work and play, and free flowing social spaces that offer seamless transitions from work to relaxation. 

About the Role

As a Chef de Partie you will have the opportunity to supervise various sections of the kitchen with exposure to both the Events and Landing Place Kitchen. You will oversee food preparation, cooking and plating in your designated area ensuing dishes meet quality and presentation standards and are served on time. You will also be responsible for ensuring hygiene and OHS standards at met within the area you work.

 Responsibilities Include:

·       Working within the kitchen environment, overseeing the operation and ensuring culinary standards are achieved.

·       Assist in the innovation and design menus including determining the types of ingredients used based on seasonality, trends, etc.

·       Maintaining hygiene standards set by Hyatt Place including washing of dishes, scrubbing of kitchen after each service and the labeling and dating of food preparation in the kitchen.

·       Ensure organised set up in assigned sections of the Kitchen to increase speed and maximise productivity.

·    Assist the Head Chef, Chef De Cuisine and Sous Chef in ensuring culinary standards comply with Company and Hotel Policies, Procedures and Minimum Standards.

·       Monitor food and operation costs by reducing waste.

·       Ensure that kitchen and operating equipment is maintained to a good standard with minimum breakage.

·       Assist with the supervision, training and coaching of junior kitchen staff.

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