A great chef is a valuable asset to any hospitality business, whatever the industry. Troys is home to an exceptional crew of fully qualified chefs ready to bring expertise and energy to any role, from Executive Chef to Sous Chef and Chef de Partie.
A Head Chef controls and directs the food preparation process, supervising the kitchen team to ensure every plate represents the quality and service your customers love.
Second in command, the Sous Chef oversees the kitchen in the Head Chef’s absence, ensures high standards of food hygiene and assists in training the kitchen team.
Chef de Partie
A Chef de Partie oversees a particular area of production, often referred to as sections or stations. In large kitchens, each section chef might supervise several chefs working underneath them.
A Banquet Chef is responsible for preparing and producing a large volume of similar or alternate drop meals for guests, such as for seated dinner functions.
A la Carte Chef
An a la Carte Chef is a master at preparing individual dishes to order for restaurant guests ordering from a menu.
Aged Care Chef /
Chefs working in aged care, retirement villages, hospitals and large industrial kitchens are skilled in compliance with food hygiene and temperature testing, as well as cooking for various allergies and varied meals.