About the role
Run your section during service, to a consistent standard. Make fresh pasta daily: doughs, hand-shaped, filled and extruded pasta. Prepare classic Italian sauces, risotto, antipasti and regional dishes. Contribute to menu development and seasonal specials. Train and guide commis chefs and kitchen hands on your section. Manage ordering, stock rotation and wastage for your section. Maintain food safety and hygiene standards under our Food Control Plan.
Key responsibilities
- Run your section during service, to a consistent standard
- Make fresh pasta daily: doughs, hand-shaped, filled and extruded pasta
- Prepare classic Italian sauces, risotto, antipasti and regional dishes
- Contribute to menu development and seasonal specials
- Train and guide commis chefs and kitchen hands on your section
- Manage ordering, stock rotation and wastage for your section
- Maintain food safety and hygiene standards under our Food Control Plan
About you
- At least 2 years' experience as a chef in a commercial kitchen, including experience cooking Italian cuisine
- Proven skill in making fresh pasta by hand in a commercial setting
- Sound knowledge of traditional Italian techniques and ingredients
- A relevant cookery qualification (NZ Certificate in Cookery Level 4 or equivalent), or equivalent experience
- Ability to work evenings, weekends and public holidays on a rotating roster
Benefits
- $32.00 per hour, with a minimum of 32 guaranteed hours per week
- A permanent role in a professional hotel kitchen
- Staff meals on shift
About us
Alla Prossima at Abstract Hotel (Abstract UQ Ltd) is looking for an experienced Chef de Partie to run a section in our Italian kitchen, with a focus on fresh, handmade pasta.