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: 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 (hot, cold, plated and buffet), using fresh local ingredients and working in all areas of the 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 3 years’ experience as a Chef de Partie 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) Experience in modern Australian and international cuisine, with a proven ability to cook a wide variety of dishes in high volumes 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