Arc is the cool older sibling at UNSW. We pride ourselves on our obsession with student life because we know that the best part of going to uni is all the fun stuff you do outside the classroom. Our mission is to create the best student experience and we do that through a huge range of opportunities and services available to students online and in person. Working at Arc you’ll join a welcoming team of passionate people who believe in listening to students, working together and constantly being better. Plus there are plenty of employee perks like cake, volleyball, Arc Wellness and heaps more.
Job Description
The position of Chef de Partie is accountable for supporting the management of the CANTEEN / Student Catering operation and the day-to-day running of the kitchen. From this kitchen, CANTEEN delivers a subsidised catering service for students on the UNSW campus, where students can reliably access a nutritious meal for $5. The role supports the coordination of food preparation, service, ordering, and stock-taking, and assists in guiding other cooks to run their sections and assigned tasks effectively and efficiently. While preparation for CANTEEN is the primary focus, the kitchen also supports other food activation programs such as Checkpoint and free-meal initiatives delivered under UNSW food security and cost-of-living grants, which represent a significant portion of overall production. This position is suited to a chef who can follow recipes accurately, work efficiently in a fast-paced environment, and confidently oversee and instruct other cooks to complete tasks safely, consistently, and to standard.
Desired Skills and Experience
Certificate III in commercial cookery or similar
3+ years of experience as a Chef de Partie or similar positions
Demonstrated experience in a bulk-cooking environment, such as banqueting, catering, large buffets or large kitchen operations
Great knife skills and efficient with tasks
Current Food Safety Supervisors Certificate – Highly desirable
Demonstrated ability to coordinate, train and supervise others in a commercial kitchen environment
Knowledge of current food trends, innovation and best practice
Seasonal menu planning and understanding of budget constraints
Demonstrated experience at filling kitchen documentation as required, including temperature logs, cleaning schedules and other forms as required by the food safety plan
