An exciting opportunity has arisen for someone to join the Warrior Restaurant team as a Full Time ‘Chef De Partie’!

Australia Zoo is an equal opportunity employer, where we recognise the diversity of our workforce and community – be it on the basis of gender, age, race, sexual orientation, or religious belief. We provide specific workplace programs to support diversity and equal employment opportunities for women, people with disabilities and all cultural backgrounds.

The Chef De Partie will work alongside the team in the Warrior Restaurant and will be responsible for the operations for their assigned section. They will be the assisting force behind exceptional standards and will execute high quality food, focused on fresh, seasonal and local produce.

The Crocodile Hunter Lodge has been designed to reconnect guests with nature, and is home to beautiful native wildlife, with black cockatoos and kangaroos visiting most days. The restaurant overlooks a beautiful home for our resident emus, kangaroos and koalas.

The successful candidate will have a demonstrated ability to problem solve, work collaboratively within a team and create dishes suitable for a fine dining restaurant. The successful candidate will have a demonstrated passion for food, creativity and will deliver a world-class food experience to our guests each meal.

Duties Include:

• Assisting the Warrior Food and Beverage Operations Manager, Executive Chef and Junior Sous Chef with day to day operations of the Warrior Restaurant.
• Ensuring set up, operations, pack down and preparation of assigned sections is held to standard.
• Multi-tasking with regard to food preparation, service and stocktake of products.
• Maintaining high standards of cleanliness and food safety.
• Maintaining high standards of food production.
• Inspecting food products and supplies as required and as requested by the Department Supervisor.
• Assisting with mentoring of other team members.

Essential Criteria:

• Chef Qualification (e.g. Cert III in Commercial Cookery or higher) and a Food Safety Supervisor Certificate.
• Experience in all facets of kitchen operations, including stock control, labour analysis, roster creation, staff management and an extensive understanding of HACCP management.
• Ability to work in high pressure and fast paced situations.
• Full availability, including weekends, evenings, public holidays and school holidays.
• Responsible Service of Alcohol (RSA).

• Assisting the Warrior Food and Beverage Operations Manager, Executive Chef and Junior Sous Chef with day to day operations of the Warrior Restaurant.
• Ensuring set up, operations, pack down and preparation of assigned sections is held to standard.
• Multi-tasking with regard to food preparation, service and stocktake of products.
• Maintaining high standards of cleanliness and food safety.
• Maintaining high standards of food production.
• Inspecting food products and supplies as required and as requested by the Department Supervisor.
• Assisting with mentoring of other team members.

• Demonstrated ability to problem solve
• Work collaboratively within a team
• Create dishes suitable for a fine dining restaurant
• Demonstrated passion for food
• Creativity
• Deliver a world-class food experience
• Ability to work in high pressure and fast paced situations

• Chef Qualification (e.g. Cert III in Commercial Cookery or higher)
• Food Safety Supervisor Certificate
• Experience in all facets of kitchen operations, including stock control, labour analysis, roster creation, staff management and an extensive understanding of HACCP management.
• Responsible Service of Alcohol (RSA)