BALPAR PTY. LIMITED t/a The Carrington Hotel, is a historic landmark in the heart of Katoomba, welcoming guests to the Blue Mountains since 1883. Its Grand Dining Room offers a la carte dining experience in a distinctive heritage setting. We are currently seeking a full-time Chef de Partie to join our team, with the role based in Katoomba, NSW. This position is 38 hours per week, and the ideal candidate will have at least 1 year of relevant experience and hold a diploma in hospitality management. A competitive salary of $79,000 to $84,000, plus superannuation, is on offer.

Benefits

Task & responsibilities

• Plan and organise food preparation and cooking within the allocated kitchen section for daily service. 
• Prepare, cook and present a range of dishes in accordance with the Grand Dining Room's recipes, portioning and presentation standards. 
• Assist the Executive Chef with seasonal menu planning and development, including ingredient selection, portioning and food costing. 
• Monitor the quality of dishes throughout preparation, cooking and presentation to maintain consistent standards. 
• Monitor stock levels, estimate ingredient requirements, assist with ordering supplies, and check the quality and freshness of food deliveries. 
• Store, rotate, refrigerate, freeze and preserve food appropriately to maintain freshness and minimise waste. 
• Coordinate mise en place and ensure ingredients, sauces, garnishes and equipment are prepared for service. 
• Liaise with the Executive Chef, kitchen and waiting staff regarding food preparation, service requirements, dietary requests and other kitchen matters. 
• Prepare menu variations for dietary requirements, including vegetarian, vegan, gluten-free and dairy-free options where required. 
• Demonstrate cooking techniques and provide guidance and training to junior kitchen staff on preparation, cooking and presentation procedures. 
• Coordinate with other kitchen sections during service to ensure dishes are completed accurately and on time. 
• Maintain and enforce food safety, hygiene, cleanliness and safe food-handling standards throughout kitchen operations. 
• Monitor portion control and ingredient usage to minimise wastage and assist with controlling food costs. 
• Report stock shortages, equipment faults, food-quality concerns and other operational issues to the Executive Chef or management.

Qualification & experience

REQUIREMENTS: Hold relevant qualifications and experience.

APPLY: If you meet these criteria, please submit your application with a cover letter detailing your relevant experience and availability. Only shortlisted candidates will be contacted.