Bisou Bisou looking for Chefs

About This Job

Open 7 days a week from 6:30 am till late, Bisou Bisou is far more than just a French restaurant.
Bisou Bisou’s cuisine combines expertly sourced local produce with traditional cooking techniques. In the kitchen, you’ll find La Rôtisserie, a state-of-the-art oven imported from France that bastes the proteins in their own juices, providing deliciously juicy and tender results every time.

The Chef de Partie is responsible for a section of the kitchen, be it pastry, meat, fish, larder, hot mains or pass, etc., ensuring their section’s efficient operation. The Chef de Partie reports directly to the Head Chef and will also be tasked by the Sous Chef and Senior Chef de Partie.

• Set up workstation/section with all needed ingredients and cooking equipment Manage the preparation of ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.)
• Cook food in accordance with the menu, ensuring creative and clean presentation for service
• Control food costs by astute portion control, wastage control, and regular kitchen stocktaking
• Check the quality of ingredients and monitor stock levels to notify the Sous Chef when there are shortages that need ordering
• Check and monitor the required cooking equipment/utensils to ensure ongoing maintenance and cleaning are maintained for reliable use Ensure all food and other items are stored properly Ensure compliance with all health and safety regulations within the kitchen area, ensuring areas within your remit are kept sanitized and appropriately organised
  Adhere to kitchen policies and procedures ensuring all staff are trained and compliant, and providing input for improvement/enhancements as necessary
• Support the Head Chef/Sous Chef with the recruitment of appropriately skilled staff and support their ongoing development and training
• Manage more junior staff including Commis and Apprentices for their area
• Any additional duties within your capability as directed by the Head Chef
• Successful candidates will have at least 2 years of experience in a similar role and environment, coupled with the following

skills and attributes:

• Proven work experience as a Chef de Partie of a similar size and quality venue Understanding of various cooking methods, ingredients, equipment, and procedures
  Experience in using cutting tools, cookware, and bakeware
  Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.) with a specialization in one or more areas of the kitchen
  Ability to work in a team and follow direction
  Familiarity with sanitation and safety regulations
  Offer

You will be joining a company that wants you to succeed, we offer:

• Attractive remuneration package comprised of a generous base salary plus Super
  38hr work week plus breaks
  Amazing discounts at our venues
  Competitive award rates for our casual staff
  Career and development opportunities, learning from the best.

Please note that only candidates who have full working rights in Australia will be considered for this opportunity.