Sous Chef
Location: Brisbane
Job type: Full Time, 38 hours/week
Salary: AUD 85,000.00 + Super
Pro-Invest Brisbane NQ Pty Ltd (Voco Brisbane City Centre and Hotel Indigo Brisbane City Centre) and Vista Hospitality Group are offering a market‐leading approach to the Australasian hospitality sector with a suite of resources and operational advantages tailored for owners and partners. The joint venture leverages expertise from Pro‐Invest Group and Next Story Group across development, asset management and operations, serving a dynamic portfolio of hotel brands including voco, Sebel, Indigo and the group's own brands: Next, Ink, Sage and Country Comfort.
Guest Experience
* Work closely with the Executive Chef to create innovative and diverse menus that cater to the preferences and tastes of our guests while considering corporate culinary standards.
* Oversee the preparation and presentation of dishes to ensure they meet the brand's high‐quality standards and reflect the essence of our restaurant.
* Continuously strive to enhance the guest experience, anticipating their needs and responding to feedback to improve overall satisfaction.
* Collaborate with the front‐of‐house team to ensure a seamless guest experience, maintaining open lines of communication to address any concerns.
* Participate in long‐term planning for the hotel's outlets.
* Obtain feedback on food and service quality, and handle guest issues and complaints in accordance with corporate policies.
People
* Lead and inspire the kitchen team, fostering a positive and inclusive work environment that encourages creativity, collaboration and professional growth.
* Assist the Executive Chef in recruiting, training and developing kitchen staff, ensuring they receive the necessary guidance and support to excel in their roles.
* Promote a culture of excellence, where attention to detail, cleanliness and adherence to food safety and sanitation standards are paramount.
* Effectively communicate with the kitchen team to ensure smooth and efficient operations during service hours.
* Improve service by providing guidance, feedback and coaching to staff as needed.
* Set and monitor performance standards for the brigade.
Financial Returns
* Collaborate with the Executive Chef and kitchen brigade to manage food and labour costs, aiming to optimise profitability while maintaining the highest food quality.
* Monitor inventory levels and implement cost‐saving measures without compromising ingredient quality.
* Assist in developing strategies to drive revenue and maintain a competitive edge within the local culinary scene.
* Ensure the brigade complies with payroll tasks including clocking in/out, overtime and leave management.
* Set margins and manage the business against projections.
Responsible Business
* Maintain all procedures and adhere to them within the Pro‐Invest Hotels Group and corporate guidelines, with particular emphasis on hotel finance policies.
* Assist with the Property Management System in emergency situations and consider the safety and security of team members and hotel guests.
* Assist the Emergency Response Team in preparing for emergencies such as fire, power outage, bomb threat, cyclone warning and similar events.
* Champion the identification and reporting of hazards, evaluating risks and designing and implementing hazard and control measures.
* Facilitate the reporting and investigation of injuries and illnesses arising from workplace activities, recommend and implement corrective actions to prevent recurrence.
* Ensure compliance with company policy concerning trade practices, gifts & bribery and data privacy regulations.
* Perform other duties as reasonably assigned.
Reports To
* General Manager/Hotel Manager
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