Chef De Partie

We’re looking for a can-do kitchen superstar (aka Chef de Partie), ready to step up as the #legends in our munch times at Rendezvous Hotel Melbourne.

You see, at Rendezvous Hotels we’re all about making connections and serving mind-blowing experiences; we boldly make FOMO a good thing. 

No fear! With you on the job, no-one misses out. You’ll make it your mission to fuel every culinary fancy – from stand-out snacks to plating up deliciously wholesome mains or 24/7 room service delights. 

Creativity and innovation are where you shine, which is why we want you on our team.

Like us, your reputation precedes you. You’re revered in the industry as the chef’s chefs. Sure, you look great in white, and rarely break a sweat under pressure, but what sets you apart is your sense of calm and passion for people. 

You don’t need to stare down kitchen nightmares. You simply smile, knowing unintended dramas won’t reach anything close to simmer point under your watch. 

We recognise and celebrate your uniqueness and promise to give more back.

Responsibilities include but are not limited to:

• Food Production, Presentation and quality never slips below the standard – whether it be maintaining a clean and tidy workspace and equipment, or ensuring food handling and storage is as it needs to be.  
• You will ensure preparation of mise en place items for readiness of current and proceeding shift, as well as ensuring par levels of dry goods are maintained
• Ensure all food produced is in line with kitchen recipes and standards, and prepare and cook with a sense of urgency, without compromising safety or quality.
• Organise your assigned section/outlet and ensure it runs efficiently and productively and help out team mates as needed to ensure you all operate smoothly, like a well-oiled machine.
• You will monitor and control food wastage (as well as portion size and food cost) and assist in stocktake if required.
• Monitor and analyse guest feedback and ensure that value for money is maintained, at the same time exceeding guest’s expectations.
• Champion the right behaviour, attitude and outlook to ensure the rest of the team know they can rely on you, and follow your lead.
• Communication is key, so if there are any issues in the kitchen, or within the team (or other teams or stakeholders) you make sure the Head Chef is aware of any matters arising.

Base salary: Between $72,000.00 to $73,500.00 per annum