We are currently recruiting for our Botswana Butchery, Kitchen Team a Chef De Partie, are you our next Botswana Butchery CDP SuperStar!

CDP - Botswana Butchery Melbourne
 

Our Venue, Botswana Butchery will be located on Flinders Lane and Exhibition Street. We will be showcasing locally and nationally sourced products from land & ocean, providing a paddock to plate service and a no waste culture. 

THE ROLE
As part of the kitchen team you will be involved in a hands-on operation in a very busy and fast paced kitchen, within a team of up to 25 chef/kitchen staff. You must have a true passion for food and a fresh clean approach to plating and presentation of dishes for our customers.
Maintaining quality and consistency is a key factor in the day to day running of our kitchen.

JOB REQUIREMENTS
•             Previous experience in high end fast paced or hatted restaurant background in a similar role and be able to demonstrate strong career progression over a requisite number of years.
•             Needs to be comfortable managing a busy kitchen with a high level of consistency and creativity.
•             The successful applicant will have outstanding organisational and communication skills.
•             To follow all food hygiene guidelines in accordance with H&S and FCP

WHAT WE OFFER
•             Highly competitive remuneration
•             Staff discounts at all our venues
•             Fantastic opportunity to work and grow together with a multi award winning company
•             Continuous Support and training
•             Great working environment with positive, passionate people

These are Full time roles
Expected salary $68K -$75K

If this sounds like you and you are ready to take your next big step in your career please apply

Employer questions

Your application will include the following questions:

• Which of the following statements best describes your right to work in Australia?

• How many years' experience do you have as a chef de partie?

• Have you worked in a role which requires a sound knowledge of food provenance?

• Which of the following culinary arts qualifications have you obtained?

• Which of the following cuisine types do you have experience with?

• What is your notice period please?

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