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About the Role

The Lodge Jamberoo is seeking a Chef de Partie to manage kitchen operations and deliver exceptional guest experiences through outstanding dishes. This role involves working with a culinary team to ensure high standards of food quality, presentation, and safety.

Responsibilities

• Organize all operational aspects of the Kitchen and related outlets with the culinary team.
• Maintain strict hygiene and safety procedures.
• Be responsible for a kitchen section in the absence of senior staff.
• Deliver an exceptional guest experience through outstanding dishes.
• 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 to judge quality and consistency.
• Follow and maintain The Lodge guidelines and standards in the menu range.
• Demonstrate a variety of culinary techniques and use them in development.
• Seek suitable alternatives to high-cost items to ensure price, value, perception, and profitability.
• Coordinate operations to achieve consistency in quality of food, production, and presentation in all outlets.
• Liaise with food runners 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 organizational standards.
• Ensure compliance with food safety legislation and enforce hygiene and sanitation regulations.
• Participate in the recruitment, training, and supervision of kitchen staff.
• Be innovative on presentation and utilize a variety of materials for creative displays.
• Contribute and maintain a positive working environment.
• Maintain quality goals by following up on details, reports, and guest comments.
• Respond effectively to internal audit reports and investigations following guest comments.
• Report any problems to the Executive Chef or Head Chef.
• Liaise with stewarding daily to ensure desired equipment requirements.
• Complete all duties and ensure hand over for day off.
• Liaise with supervisors before events commence to assure correct flow of service demand.
• Ensure proper use of all kitchen equipment.
• Report immediately any faulty, damaged, or broken equipment and remove it from use if safe.
• Use and monitor safe work practices following Accor OH&S policies and trainings.
• Maintain equipment.
• Wear and monitor appropriate PPE.
• Ensure high standards of hygiene, grooming, and sanitation in all sections.
• Comply with state regulations and public health department standards.
• Ensure proper food storage, labeling, rotation, and handling techniques to minimize cross-contamination.
• Follow the Lodge food safety program.
• Ensure HACCP system is implemented within all sections of the kitchen.
• Maintain high standards on personal hygiene and grooming.
• Be proactive in safety and accident prevention and diligent in risks and hazards assessment.
• Report immediately any incidents, hazards, or faults using the appropriate electronic system.
• Ensure high standards of hygiene and sanitation throughout the F&B area.
• Participate in W S & E committee meetings.
• Participate actively in recycling and energy saving.
• Participate actively with department fire and evacuation procedures.

Requirements

• 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.
• 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
• Contribute and maintain a positive working environment
• Maintain quality goals by following up, eye for detail, 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
• 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 regulation
• Consistently comply with public health department standard
• Ensure proper food storage, labelling, rotation, handling technique to minimized food cross contaminations
• Ensure to follow the Lodge food safety program
• Ensure to comply than HACCP system are implemented within all section in the kitchen
• Maintain high standard on personal hygiene, grooming
• Proactive in safety and accident prevention and diligent in risks an hazards assessment for all sections
• Report immediately any incidents, hazards, faults with appropriate electronic system and ensure than supervisor is aware about it
• Ensure high standards of hygiene and sanitation throughout the F&B area including canteens, locker rooms
• Encourage to participate to W S & E committee meeting
• Participate actively in recycling and energy saving ( cost control energy)
• Participate actively with department fire and evacuation procedures
• Analyzer and problem solver
• Set and explain priorities
• Listen and take into account all pertinent information
• Maintains balance and objectivity in face of conflicting priorities and demands
• Set priorities and organized own work
• Take personal responsibility, get things fixed without delay
• Assist organization of special event which affect your the section
• Attentiveness to details
• Consistently monitors and adhere to operating standards and service culture
• Quickly adapt management style and interpersonal skill to suit his/her audience and the situation
• Stay focused to key priorities and manages time well
• Responds to emergencies and changes
• Work cooperatively with team
• Jump in to helps as needed in roster issues, breaks or sick team members
• Actively ask and listen to others opinions
• Solve minors problems and related issues between department without any tension
• Deals effectively with ambassadors from diverse backgrounds
• Achieves the confidence and trust of superiors and peers
• Treat others with respect, tact and listen well
• Avoids overusing status or position power
• Earns a reputation for fairness and approachability
• Ensure, customers and staff information and transaction are kept confidential during and after employment with the company

Skills

• Culinary techniques
• Food safety legislation
• Hygiene and sanitation
• Menu design
• Recipe standardization
• Cost control
• Teamwork
• Communication
• Problem-solving
• Time management
• Stress management
• Interpersonal skills
• Attention to detail
• Innovation in presentation
• HACCP implementation

Location

• Jamberoo, NSW Australia

Work Type

• Full Time
• 38 hours/week

Salary/Compensations

• 77K to 82K AUD

About the Company

• 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.