Company Description
Accor is a world leader in the hotel industry, present in 110 countries, with more than 5,000 hotels and 10,000 restaurants and bars. The group deploys an integrated hotel ecosystem that is among the most diversified in the sector, notably associating luxury and high-end brands, mid-range and economic offers, exclusive lifestyle concepts, venues for shows and entertainment, clubs, restaurants and bars, private residences, shared accommodation, concierge services, and co-working spaces. Accor has a portfolio of incomparable brands, led by more than 300,000 employees worldwide. Over 65 million members benefit from the group's complete loyalty program, ALL - Accor Live Limitless.
Job Description
Are you passionate about culinary arts? We are hiring for multiple chef roles to bring your creative flair to our kitchen team.
Positions available include Demi Chef, Chef de Partie, and Head Chef, across various Australian regional locations outside Sydney, Melbourne, & Brisbane.
As a Demi Chef, you will:
* Ensure high-quality and well-presented food for guests, adhering to property standards and timely service.
* Oversee food preparation during non-service periods, ensuring prep is stocked and service areas are set for efficiency.
* Maintain strong product knowledge of menu items and seasonal ingredients.
* Provide support, leadership, and training to lower-level kitchen team members.
* Communicate openly with management to understand cuisine standards.
* Rotate food items to ensure freshness; keep cool rooms and dry stores clean and organized.
* Maintain supplies and resources within par levels.
* Complete daily mise-en-place lists efficiently.
* Minimize wastage and train team members on efficient cooking techniques.
* Maintain kitchen equipment, ensuring cleanliness and proper handling.
* Perform kitchen duties, including cleaning equipment and preparing for service.
As a Chef de Partie, your responsibilities include:
* Deliver high-quality, well-presented food according to standards and within service timeframes.
* Lead training and development of lower-level team members, demonstrating consistent leadership.
* Oversee food prep, stock levels, and service area setup.
* Stay updated with industry trends through networking.
* Foster a harmonious working environment and encourage open communication.
* Ensure food rotation, cleanliness of storage areas, and resource management.
* Oversee ordering, stock control, and wastage reduction.
* Maintain equipment and perform kitchen duties as needed.
The Head Chef role involves:
* Ensuring high-quality food presentation and achieving profit targets.
* Possessing deep product knowledge and sharing it with the team.
* Networking within the industry to stay current.
* Promoting a positive work environment and open communication.
* Designing seasonal menus and specials, managing costs, and overseeing stock control.
* Minimizing wastage and maintaining equipment.
Qualifications
* Leadership experience in a professional kitchen.
* Experience with dietary requirements and menu creation for various needs.
* Knowledge of health, safety, compliance, and HACCP standards.
* Commitment to staff development and productivity.
* Food Safety Supervisor certification is preferred.
* Strong organizational and time management skills.
Additional Information
Hourly rates: Demi Chef - $28.87, Chef de Partie - $29.64. Salary range for various chef levels: $57,000 - $67,000, plus penalties as per the Hospitality Industry General Award.
Head Chef salary: $73,359 - $95,000 (gross), based on experience and qualifications.
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