Chef de Partie - (AF287 - PoPr-2594-482nom-1)

**The Lodge Jamberoo Management Pty Ltd ATF The Trustee for the Lodge Jamberoo Management Trust** **Position: Chef de PartieLocation: Jamberoo, NSW AustraliaJob Type: Full Time | 38 hours/weekSalary Range: 77K to 82K AUD** The Lodge Jamberoo is a boutique country resort nestled in the scenic hills of Jamberoo, New South Wales, offering a unique blend of relaxed accommodation and premium event experiences. Set on expansive riverfront grounds surrounded by pine forests and rainforest, the property features stylish hotel rooms, an on-site restaurant, and a range of leisure facilities. Renowned for its all-inclusive weddings and events, The Lodge provides a picturesque destination for memorable getaways, celebrations, and retreats. **Job Description:** Work with Senior Chef de Partie, Chef De Partie Chefs, Demi Chefs and commis chefs to organise all operational aspects of the Kitchen and related outlets. Ensure to be following procedures according to stipulated departmental and organisational policies. Maintain strict hygiene and safety procedures. Be responsible for the section in Senior Chef de partie, Chef de Partie, Demi Chef or commis chef. Deliver an exceptional guest experience through the delivery of outstanding dishes. **Key responsibilities & duties include but are not limited to:** - Design and update menus based on seasonal availability, customer preferences, and business goals - Standardize recipes to ensure consistency in taste, portion size, and presentation - Taste food product daily, prior the service, to judge the quality and over all consistency and inform for any shortage - Properly follow and maintain The Lodge guidelines and standards in the menu range. - Demonstrate a variety of culinary technique and use these in the development. - Need to seek suitable alternative to high cost items to ensure price, value, perception and profitability - Continually work with ambassadors and co-ordinate operation and achieve consistency in quality of food, production, presentation in all outlets ( labelling) - Liaise with food runner to ensure correct food knowledge on display - Liaise with management, dietitians, kitchen personnel, and service staff regarding food preparation processes and service standards - Provide instruction and guidance on cooking techniques and standard operating procedures - Prepare and cook food in accordance with established recipes and organisational standards - Ensure compliance with food safety legislation and enforce hygiene and sanitation regulations - Participate in the recruitment, training, and supervision of kitchen staff, as required **Creative Skills** - Consistently strives to be innovative on presentation and utilize a variety of materials, China, silver, glass, wood, creative display buffet, breaks, themes, various F&B products **Staff development** - Contribute and maintain a positive working environment **Operation management** - Maintain quality goals by following up, eye for details, follow reports and guest comments, mystery shoppers - Responds effectively to internal audit reports, investigation following guest comments - Report any problems to Executive Chef or Head Chef - Liaise with stewarding daily to ensure desired equipment requirement for pate up, buffet, cocktails - Complete all duties and ensure hand over for day off - Liaise with supervisor 2hours before events commence to assure correct flow of service demand **Work Safety and Environment** - Knowledgeable of proper use of all kitchen equipment - Report immediately any faulty, damages or broken equipment’s and place this equipment out of use if it is safe to do so, maintenance report need to be log with triton system (dial 9) - Use and monitor safe work practice Following Accor OH&S policies and trainings - Responsible to maintain of equipment - Wear and monitor than appropriate PPE are use appropriately - Ensure high standard of hygiene, grooming and sanitation in all sections - Consistently comply with state regul…