Senior Chef de Partie Hotel Marvell New South Wales

Senior Chef de Partie Hotel Marvell New South Wales

The Senior Chef de Partie at Hotel Marvell in New South Wales plays a crucial role in managing kitchen operations. This position requires ensuring food quality, maintaining presentation standards, and managing inventory. Reporting directly to the Head Chef and F+B Manager, the Senior Chef de Partie oversees kitchen staff, enforces hygiene protocols, and ensures compliance with Hotel Marvell’s standards. This post covers the essential duties and responsibilities of a Senior Chef de Partie at Hotel Marvell in New South Wales.

Key Responsibilities:

Food Quality and Presentation

• Ensure all food is prepared according to the Head Chef’s instructions.
• Maintain consistent food presentation standards.
• Ensure food handling adheres to HACCP and hotel hygiene standards.

Inventory and Waste Management

• Manage section inventory of raw ingredients.
• Control portion sizes as directed by the Head Chef.
• Record and manage waste efficiently to reduce costs.

Staff Management and Communication

• Train and delegate tasks to junior chefs.
• Promote a positive and nurturing workplace environment.
• Maintain effective communication with the kitchen team.

Additional Duties and Expectations

• Assist with daily ordering based on menu planning and stock usage.
• Provide menu knowledge, including allergens and dietary information.
• Attend briefings and provide menu notes during service periods.
• Support other Chef de Parties and lead the kitchen in the absence of senior chefs.

Skills and Requirements

• Proven ability to work under pressure and maintain composure.
• Strong work ethic and reliability.
• Computer literacy in MS Office applications is preferred.
• Ability to work flexible hours, including weekends and holidays.

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