About the business
Located in Perth’s CBD, Post is COMO The Treasury’s city osteria, open for breakfast, lunch and dinner seven days a week. Post takes its name from the location – the franking room of Perth’s original General Post Office in the State Buildings. The evolving menu offers a contemporary take on classic Italian cuisine, with menu choices guided by seasonal ingredients.
About the role
As a Chef de Partie within the Post team you will assist in the preparation and service to our guests. You will possess a calm and organised demeanour and be able to deliver a consistent high quality product under pressure. Your experience will enable you to assist the Head Chef and the extended team in other areas of kitchen production as required.
Your responsibilities will include, but are not limited to;
– Working with local and seasonal ingredients on a changing menu, striving to consistently deliver the best;
– Adhere to recipes and procedures as outlined by the Head Chef and provide input into menu design and creation, writing recipes where
appropriate;
– Having full knowledge of every menu item from start to finish;
– Assist in the supervision and educating of line chefs.
Benefits and perks
-Access to a variety of discounts on products and services within the State Buildings
-Opportunities for growth, development and cross exposure in other departments
-Vibrant work culture
-Regular staff training
-Regular menu and beverage tastings
-Constantly evolving offerings throughout the venue
-Career progression opportunities
-Structured, professional working environment
Skills and experience
Ideal candidates will have the following skills and experiences;
-Relevant Qualification in Commercial Cookery;
-At least one year’s experience as a Chef de Partie in a high end restaurant environment;
-Ability to take direction from senior staff and willingness to educate junior staff;
-Willing and able to work early shifts including weekends when required;
-A strong work ethic, a passion to create good food and a desire to succeed.
