Chef de Partie
Core
Lead a designated kitchen section in a high-volume airline catering facility, preparing authentic Vietnamese, Thai, and Filipino cuisine to strict production schedules.
Role type
Senior IC Chef de Partie (Asian Cuisine)
Builds
Fresh, high-quality airline meals for customers across Australia
Domain
Airline catering / Commercial food production
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Note: Corrected to 'physical/clinical work' based on allowed list, but context is food prep. Actually, the allowed list has 'physical/clinical work' which is a bit of a misnomer for cooking, but it's the only physical option. Let's re-read the allowed list: 'production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work'. Cooking is physical work. I will map it to 'physical/clinical work' as it is the only physical option, or perhaps 'product features' if viewed as food product. However, 'physical/clinical work' is the standard fallback for manual labor in this schema. Let's stick to the schema's physical option.) -> physical/clinical work
Required skills
Authentic Vietnamese, Thai, and Filipino cooking techniques; Bulk food preparation and batch cooking; Kitchen section leadership; Food safety and HACCP compliance; Inventory management and waste minimization; Production planning and scheduling
Preferred skills
Airline catering experience; Large-scale food manufacturing experience
Technologies
HACCP systems; Production documentation tools
Responsibilities
Prepare, cook, and portion high-quality food according to recipes and schedules; Lead designated kitchen section to ensure accurate and timely production; Maintain exceptional standards of food quality, presentation, and portion control; Assist with production planning, batch cooking, and bulk food preparation; Provide guidance to Kitchenhands and assist with onboarding new team members; Monitor stock levels and minimize food waste; Complete production documentation and quality assurance checks; Identify opportunities to improve kitchen processes and efficiency.