Chef de Partie

Job Brief:

Nature of Employment Permanent full time position

Working Hours: 38 hours per week Monday to Friday

Salary Range: AUD75000 to 9000 per year superannuation

Location of Employment: Kimpton Margot Sydney

Kimpton Hotels & Restaurants is all about heartfelt human connections. We are industry pioneers

having trailblazer the boutique concept in the USA in the 1980s.

Our mission is to be the worlds most loved boutique hotel and restaurant company and we know

that achieving that starts with our employees. People who join the Kimpton family are passionate

about providing genuine heartfelt care to our guests colleagues owners and communities. Our

unscripted approach to luxury boutique hospitality and providing unique personal experiences is the

hallmark of our brand and our colleagues are passionate entrepreneurial individuals that bring this

culture to life. Trust us youre going to love it at Kimpton as much as our guests do.

Working at Kimpton is not just about working. And its certainly not like working at other places. We

value personality individuality creativity doing right continually improving focus and passion.

Responsibilities:

• Menu Knowledge: Understand and recommend food and beverage items including upselling alternatives.
• Stock Management: Monitor and control inventory to minimize wastage and ensure proper storage.
• Receiving Goods: Check and receive deliveries recording any discrepancies or damages for followup.
• Waste Reduction: Implement recycling efforts and adhere to SOPs to minimize breakages and wastage.
• Appearance & Hygiene: Maintain high personal appearance and hygiene standards.
• Team Management: Assign and oversee responsibilities check performance and encourage multitasking.
• Attitude: Project positivity motivation and selfcontrol.
• Standards Compliance: Assist the Head Chef in meeting culinary standards and following procedure
• Flexibility: Adapt to various roles and departments as needed.
• Supervision & Training: Supervise staff ensure adherence to standards and coordinate training with HR
• Engagement: Attend staff meetings contribute to trainings and foster strong team relationships.
• Awareness: Stay informed about hotel activities events occupancy and key metrics.
• Guest Enquiries: Handle inquiries courteously and efficiently escalate unresolved issues to the Head Chef or Assistant Hotel Manager and ensure followup.
• Kitchen Management: Assist the Head Chef in managing the kitchen to provide professional efficient and flexible service.
• Buffet Standards: Ensure the buffet meets brand standards follow SOPs and maintain food quality throughout service.
• Meal Preparation: Prepare and present meals to high standards in line with the hotels menu and Kimpton Sydney & Chef standards.
• Service Efficiency: Improve service flow during peak times and adapt to business levels.
• Hotel Knowledge: Be wellinformed about the hotels services and facilities.
• Food Safety: Adhere to the Food Safety Plan complete cleaning schedules and documentation as required
• High Standards: Maintain high hotel standards especially for IHG Rewards Club members and VIP guests.
• Inventory Management: Help with monthly quarterly biyearly and yearly inventory checks for equipment and supplies. Manage requisitioning storage and usage of these items.
• Compliance: Follow Kimpton Sydneys policies and procedures including the Food Safety Plan and OH&S guidelines.
• Safety & Cleanliness: Maintain cleanliness and organization in the work area. Address hazardous situations report faults and ensure a safe work environment.
• Workplace Awareness: Stay informed about hotel activities and key metrics. Cooperate with management on health safety and wellbeing initiatives.
• Training & Reporting: Be familiar with safety first aid and emergency procedures. Report hazards injuries or illnesses and participate in investigations.
• Documentation: Assist in updating the Kitchens Department Operations Manual and carry out any additional reasonable tasks as assigned

Skills Required:

Successful applicants must have:

• Approachable & Authentic: Be friendly genuine and focused on finding solutions.
• Work Ethic: Exhibit a strong straightforward work ethic and a genuine desire to assist others.
• Attention to Detail: Enjoy working with details.
• Cultural Fit: Embrace and promote the company culture and values.
• Certification: Hold a valid food service permit or health/food handler card as required.
• Communication: Effectively communicate with colleagues guests and external parties both verbally and in writing.
• Appearance: Maintain a neat personal presentation.
• Advanced verbal and written English language / literacy skills
• Walking & Standing: Frequently walk long distances and stand for extended periods.
• Bending & Lifting: Regularly bend squat kneel and lift/carry awkward loads up to or over 15kg.
• Pushing & Pulling: Often push and pull heavy loads such as trolleys over 50kg.
• Repetitive Movements: Perform frequent repetitive movements with hands or arms and firm grasping of objects.
• Handling Hot Objects: Carry hot items and use equipment that could cause burns or injury.