Job description

CHEF DE PARTIE responsible for: · Cooking and service of food according to the restaurant's quality and service standards · Training of kitchen staff as directed by chef in charge; · Receiving and storage of food; · Safety and cleanliness of all kitchen and food storage areas; · Ensuring high levels of kitchen team performance; · Creating a harmonious environment amongst all staff within the restaurant.

Main Tasks: · Prepare and cook high quality food according to menu guidelines and recipes; · Seasoning food during cooking; · Portioning food, placing it on plates, and adding gravies, sauces and garnishes; · Preparing food to meet special dietary requirements; · Examining food to ensure quality; · Regulating temperatures of ovens, grills and other cooking equipment; · Storing food in temperature controlled facilities; · Supervise members of the kitchen team who are responsible to you; · Help to create good communication between floor and kitchen staff and within the kitchen; · Receive and account for supplies and deliveries; · Assist with regular stock takes; · Maintain restaurant cost control systems; · Assist with the training of staff, including and apprentices and trainees; · Follow correct hygienic food handling practices; · Follow the restaurant's regular cleaning and waste disposal practices; Use safe work practices and support others to use them; · Maintain kitchen equipment and plant in good condition; · Carry out and other duties as advised from time to time.

Experience Required: ?Must have certificate IV in commercial cookery ??Minimum 2-3 years’ experience as a chef in Italian cuisine, focusing pasta. Other Requirements: ?Must be able to work on weekends and rotating roster. ?Must be a strong team player and able to work in busy environment. ??Can do attitude and cooperative behaviour. Passionate about providing high quality of food service. Knowledge of Italian cuisine.

Summary of role requirements: · Looking for candidates available to work 38-40 hours for week with flexible hours available:

• From Monday to Sunday, Lunch and/or Dinner
• Saturday or Sunday, Lunch and Dinner
• 2 days off a week. · 2-3 years of relevant work experience required for this role. · Working rights required for this role. · Expected gross salary: $75,000-80,000 per year plus Superannuation.

To apply for the role, please send you resume to

Job Type: Full-time

Benefits: Employee discount Free drinks Free food

Physical Setting: Shift: 8-9 hour shift Day shift Work Days: Every weekend Monday to Friday Weekend availability

Ability to commute/relocate: 122 Bourke Street, Melbourne VIC 3000

Experience: Cooking: 2 years (Required) Italian Cuisine: 2 years (Required)

Language: English (Preferred)

Licence/Certification: Certificate IV in commercial cookery (Required)

Work Authorisation: Australia (Preferred) Work Location: In person