Demi Chef de Partie (Full-time) - Sydney

Position Summary: Under the general direction of the Sous Chef, this position is responsible for creating high quality meals and dining experience for our guests by preparing and serving attractive and scrumptious meals while maintaining all company standards and through adherence to all safety and hygiene polices and procedures. This individual ensures adherence to the Company’s policies and procedures, motivates and leads by example and supports Great Canadian’s learning environment while establishing a safe and welcoming work environment for all team members. Key Accountabilities: * Prepares, pre-cooks, cooks and presents menu items in a timely fashion; following standardized recipes * Prepare (“setting in place” of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production * Assists Commis Chefs with product receipts, breakdown, storage and rotation * Cleans culinary equipment after use and/or remove soiled equipment to the dish pit * Assists with month end inventories as directed * Attends monthly culinary meetings * Liaises and communicates effectively with all appropriate operational departments * Develops and cultivates strong working relationships with all stakeholders (guests, ownership and employees) * Ensures compliance with licensing laws, health and safety and other statutory regulations * Performs other duties as assigned or directed * Ensures compliance with licensing laws, health and safety and other statutory regulations * Manages other initiatives as required Education and Qualification Requirements: * Available to work up to 40 hours per week in a variety of shifts including evenings, graveyards and weekends as we operate 24 hours per day, seven days a week * Minimum 2 years progressive culinary experience * Culinary education an asset * Level 1 Food Safe Certification, Safe Food Handling or BASICS.fst Food Handler Certificate * The ability to successfully obtain a Criminal Record Check * Exceptional interpersonal and communications skills * Ability to handle multiple tasks at one time * Ability to exceed internal and external customer expectations through timely, effective and service oriented communication * A commitment to continually increase your knowledge of our products and services in order to offer exceptional experiences to our guests * A willingness to learn, develop and achieve new skills for personal and professional development * Live GCC’s Values on the job: Integrity, Team Engagement, Drive to Succeed, Service Excellence, and Citizenship * A passion for providing Great Experiences and Memories to our internal and external guests in the continual quest of achieving service excellence Work Environment Considerations: Regular kitchen environment; standing and walking for long periods of time; major exposure to heat, cold, steam, noise, odors; lifting, carrying, pushing, pulling, stretching, bending; some exposure to fumes, smoke, chemicals; risk of minor cuts and burns, non-traditional work hours. Additional Information Minimum Rate (CAD $) | Minimum Salary (CAD $): 17.49 Job Rate (CAD $) | Midpoint Salary (CAD $): 18.56 Maximum Rate (CAD $) | Maximum Salary (CAD $): 18.56 Existing Vacancy: Yes

The Demi Chef de Partie is responsible for preparing and presenting high-quality menu items while adhering to standardized recipes and safety protocols. They also assist with inventory management, equipment cleaning, and maintaining strong working relationships with team members and guests.

Candidates must have a minimum of 2 years of progressive culinary experience and possess a Food Safe or equivalent certification. The role requires the ability to work flexible shifts, including evenings and weekends, in a fast-paced kitchen environment.

• Time managementPreferred
• Customer servicePreferred
• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Culinary preparation
• Food safety
• Menu item presentation
• Inventory management
• Kitchen equipment maintenance
• Interpersonal communication
• Time management
• Team collaboration
• Recipe adherence
• Product rotation
• Customer service
• Safety compliance

• Food & Beverage
• Hospitality
• Trades

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week