The Lodge Jamberoo Management Pty Ltd ATF The Trustee for the Lodge Jamberoo Management Trust
Position: Chef de Partie
Location: Jamberoo, NSW Australia
Job Type: Full Time | 38 hours/week
Salary Range: 77K - 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. 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
* Taste food product daily prior to service to judge quality and overall consistency, and inform for any shortage
* Properly follow and maintain The Lodge guidelines and standards in the menu range
* Demonstrate a variety of culinary techniques and use these in development
* Seek suitable alternatives to high cost items to ensure price, value, perception and profitability
* Work continually with ambassadors to coordinate operation and achieve consistency in quality of food, production, presentation in all outlets
* 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 strive to be innovative on presentation and utilize a variety of materials, including China, silver, glass, wood, creative buffet displays, themes, and 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
* Respond effectively to internal audit reports and investigations following guest comments
* Report any problems to Executive Chef or Head Chef
* Liaise with stewarding daily to ensure desired equipment requirement for paté up, buffet, cocktails
* Complete all duties and ensure hand over for day off
* Liaise with supervisor 2 hours 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, damaged, or broken equipment and place it out of use if safe; maintenance report logged with Triton system
* Use and monitor safe work practice following Accor OH&S policies and trainings
* Responsible for maintenance of equipment
* Wear appropriate PPE and monitor its use
* Ensure high standard of hygiene, grooming and sanitation in all sections
* Consistently comply with state regulation and public health department standards
* Ensure proper food storage, labeling, rotation, handling technique to minimise food cross‐contamination
* Follow The Lodge food safety program
* Ensure HACCP system implemented within all sections
* Maintain high standard of personal hygiene and grooming
* Proactive in safety and accident prevention and diligent in risks and hazards assessment for all sections
* Report immediately any incidents, hazards, faults with appropriate electronic system and ensure supervisor is aware
* Ensure high standards of hygiene and sanitation throughout the F&B area including canteens and locker rooms
* Encourage participation to W S & E committee meetings
* Participate actively in recycling and energy saving
* Participate actively with department fire and evacuation procedures
Skills Required
* Analyzer and problem solver
o Set and explain priorities
o Listen and take into account all pertinent information
o Maintain balance and objectivity in face of conflicting priorities and demands
* Implementation and Action Taker
o Set priorities and organise own work
o Take personal responsibility, get things fixed without delay
o Assist organisation of special event which affect your section
* Product service commitment
o Attentiveness to details
o Consistently monitor and adhere to operating standards and service culture
* Flexibility and stress management
o Quickly adapt management style and interpersonal skills to suit audience and situation
o Stay focused on key priorities and manage time well; respond to emergencies and changes
* Team player
o Work cooperatively with team
o Jump in to help as needed in roster issues, breaks or sick team members
o Actively ask and listen to others' opinions
o Solve minor problems and related issues between departments without tension
* Interpersonal sensibility and skills
o Deals effectively with ambassadors from diverse backgrounds
o Achieves confidence and trust of superiors and peers
o Treat others with respect, tact and listen well
o Avoids overusing status or position power
o Earns reputation for fairness and approachability
o Ensure customers and staff information and transactions are kept confidential during and after employment with the company
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