We’ve got great news coming. And for that we need…

WE ARE HIRING

KITCHEN STAFF

SEND YOUR RESUME TO :

david@madocke.com.au

SOUS CHEF

Job Description

The Sous Chef is responsible for overall kitchen management, including staff, menu, and ordering

Key Responsibilities

 Kitchen Leadership

  • Lead and manage the entire kitchen team

  • Hire, train, and schedule staff

  • Set standards for performance and culture

·  Qualified chef (Cert III/IV in Commercial Cookery)

·  Strong leadership and communication skills

·  Ability to manage high-pressure service

·  Solid understanding of kitchen operations and costing

Kitchen hand

Job Description

A Kitchen Hand supports chefs and keeps the kitchen clean, organised, and running smoothly. It’s an entry-level role but essential to every service.

Key Responsibilities

  • Cleaning & Dishwashing

  • Basic Food Preparation

  • Stock Handling

  • Team Support

Job Description

A chef de partie is a skilled cook responsible for managing a specific section of a professional kitchen, ensuring high-quality preparation, cooking, and presentation of dishes.

Key Responsibilities

  • Co-ordinate with the Owner, Head Chef, Sous Chef on preparation of store requisitions.

  • Assist the Sous chef in planning and fully participating in the preparation of food to ensure that the best possible standards are achieved.

  • Prepare food items to the standard according to established up-to-date standards and practises.

  • Prepare basic mise-en-place and cooks food ready for service.

  • Check daily menus and function sheets to determine quantity of food items to be cooked.

  • Ensure correct procedures are used, particularly in the preparation of sensitive commodities.

  • Ensure that maximum effort is given to achieve an efficient service whilst maintaining the highest possible standards.

  • Ensure that all refrigerated areas are kept clean and temperatures are maintained at correct levels and recorded in the correct manner.

  • Ensure good rotation of stocks and the correct storage and labelling procedure are followed.

  • Generally being alert for opportunities to improve the profitability of the Kitchen operation.

  • Control the wastage of food.

CHEF DE PARTIE