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Chef De Partie - Riverside's Tillerman Seafood Restaurant

Start: ASAP Where: Brisbane City, QLD Type: Part time / casual Pay: On application

JOB DESCRIPTION

We are looking for reliable and motivated Chef de Partie to join our team with a background showing previous culinary experience.

As a Chef de Partie you will be responsible for the preparation, presentation and display of all menu items in the designated area of the Kitchen and for the maintenance of equipment and work area.  Experience with seafood will be highly regarded. 

Tillerman is a premium dining Restaurant located right on the Brisbane River on Eagle Street. The Team at Tillerman is full if industry professionals who care for each other like family and know how to fun on the job! We are also a part of one of Brisbane’s leading Hospitality Groups, with sister bars and restaurants all through Brisbane!

Full-time positions may be available in the future for the right applicants 

 

RECOMMENDED SKILLS/EXPERIENCE

Chef de Partie
Commis Chef

Please note: You should have a minimum up to 2 years previous experience in the above or similar roles.

REQUIREMENTS

  • 2 years experience in a similar position
  • Possess a strong work ethic and have excellent communication skills
  • Can produce consistent quality
  • Have a positive and ‘can do’ attitude
  • Have a keen eye with high attention to detail
  • Would like to assist with menu planning and suggestions
  • Enjoy the benefits of expanding your experience and knowledge
  • Ability to work under pressure
  • Full Working Rights


Interview required

Induction/onboarding required prior to starting role

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ABOUT THIS VENUE

Tillerman Seafood Brisbane

Embodying the authentic essence of riverside dining in Brisbane, Tillerman Seafood Restaurant beckons you to embark on a European escape within the heart of Eagle Street Pier, Brisbane. Our menu, deeply influenced by Coastal European flavours, emphasizes a shared-style approach utilising premium local seafood and ingredients. Indulge in our exquisite offerings such as freshly shucked Oysters, Balmain and Moreton Bay Bugs, Golden Pompano, and the ever-popular Bouillabaisse.