About the business and the role
The Royal National Agricultural and Industrial Association of Queensland (RNA), home to the Royal Queensland Show (Ekka), is experiencing a period of exceptional growth that is transforming this iconic establishment into a state of the arts mixed use events precinct while retaining its rich culture and heritage. The transformation has seen the Brisbane Showground becoming the hub of a new mixed-use precinct with the centerpiece being the Five Star Royal International Convention Centre (Royal ICC).
The RNA is currently seeking an experienced Chef de Partie to join the Operations Kitchen Team. The Chef de Partie will closely liaise with Sous Chefs, Kitchen Stewards, Kitchen Senior Management and Food & Beverage Staff to ensure successful delivery of catering for Events on premises as well as external catering. The Chef de Partie will need to be customer and solution focused, playing a hands-on role with all food preparation and execution of food service.
Job tasks and responsibilities
Key Accountabilities:
Responsible for overseeing the preparation, cooking and presentation of meals within a designated section.
Enforcing strict health and hygiene standards in all food storage and preparation areas;
Coordinate and delegate duties to staff within designated section;
Monitor to ensure food quality, presentation and safety standards are adhered to;
Ability to work in a team and supervise your own section;
Ensure that all food preparation tasks assigned are carried out in a timely fashion;
Ability to troubleshoot any issues that arise within the designated section;
Assist in design of recipes for Cook/Chill production methods;
Display excellent time management skills and ability to work under pressure;
Have a flexible approach to adapting to guest requests;
Display a confident and creative cooking style with a strong emphasis on consistency and presentation;
Have a comprehensive understanding of kitchen metrics such as food cost control;
Assist and engage in Wastage Control; food and labour costs management;
Ability to liaise with internal and external customers in a professional and courteous manner;
Train and develop junior team members and apprentices in hands on skills and work plans;
HACCP/food safety plan
Knowledge of 'cook chill methodology'
Skills and experience
To be successful you will require:
Minimum 2 years in a commercial five star kitchen
Qualified Chef
Track record of working in a fast paced environment while maintaining excellent team work
Experience in managing food and labour costs
Experience in training and developing team members
Experience in cook/chill production methods
HACCP knowledge essential
How to Apply: COB Friday 05 April 2019
To be considered for this role, please ensure you include aone page Cover Letteraddressing the above selection criteria and your currentResumein your application.
Please note that depending on the volume of applications received we may not be able to respond to all. However, all applications submitted will be thoroughly reviewed to assess suitability for the position.
