Job Brief
Position: Chef de Partie
Location: Harbour St, Wollongong NSW
Job type: Full Time, 38 hours/week
Salary range: AUD 76,515 to 85,000
Pro-invest Wollongong 60HS Pty Ltd (employed by associated entity Sage Hotel Wollongong) introduces a market‑leading approach to the Australasian hospitality sector, leveraging the resources of Pro‑Invest Group and Next Story Group to deliver strong returns and operational excellence across a portfolio of hotel brands.
Responsibilities
* Embrace and adhere to Vista Hospitality Group brand and service standards, demonstrating authenticity, trust, resilience, passion and innovation in every interaction with both internal and external guests.
* Acknowledge every customer first, using their name when known and greeting with a smile.
* Speak clearly and listen intently, using facts and feelings in communication with all guests.
* Own and solve problems and complaints, acting as a brand ambassador for Vista Hospitality Group at all times.
* Recognise every guest interaction as an opportunity for growth.
* Actively anticipate and address guest needs, handling enquiries and solving problems efficiently.
* Maintain a high level of product and service knowledge to explain and sell services and facilities to guests.
* Obtain a solid knowledge of the hotel product, including room types, rates, food and beverage outlets and other guest facilities.
* Support and adhere to Vista Hospitality Group's LSOPs on anti‑discrimination, sexual harassment, equal employment opportunity and related policies.
* Be aware of and implement environmental practices, policies and procedures daily.
* Adhere to all Health, Safety and Environment (HS&E) policies and procedures.
* Perform any reasonable task requested by management.
* Consistently deliver the food product per menu standards – quality, quantity, presentation and timing on business forecasts, using appropriate mise‑en‑place and assisting the Executive Chef to facilitate consistent food production and service.
* Accurately use the POS ordering system to ensure all orders are registered and accounted for.
* Minimise waste through correct tools and techniques, including storage, during mise‑en‑place and cooking.
* Care for all equipment and minimise breakages of operating equipment and kitchen smallware.
* Optimise use of consumables, collateral and accessories provided as part of food service delivery.
* Record and report all maintenance requirements promptly, preventing further deterioration and guest dissatisfaction.
* Work to accomplish scheduled tasks within allotted time so the food and beverage operation runs smoothly.
* Report any guest dissatisfaction incidents immediately for corrective action.
* Share suggestions and observations at daily briefings and departmental meetings on opportunities to control costs without compromising guest experience.
* Display flexibility in acceding to "off‑menu" guest requests and offer comparable alternatives when original requests cannot be met.
* Demonstrate innovation through food displays for buffets and presentations.
* Stay abreast of changes and developments introduced by kitchen leadership team in menu selection, production and presentation.
* Maintain designated areas and equipment in clean, orderly condition; report malfunctions, breakages or required repairs to the supervisor.
* Attend product and offering training to stay versed in new techniques, products and equipment.
* Attend regular pre‑shift briefings for shared information, shift details and grooming check.
* Participate actively in monthly department meetings, encouraging feedback and suggestions from team members.
* Engage in daily meetings with Executive Chef and the food and beverage team.
* Take necessary precautions and follow laid‑down procedures for the operation of all equipment and other activities.
* Ensure understanding of updated policies, rates and general hotel information.
* Participate in training programs, including induction and skill training.
Workplace Health & Safety Compliance
* Undertake work duties safely, minimising impact on the environment and others' health and safety, following all FLS guidelines and instructions.
* Adhere to corporate security procedures, identifying risk areas and applying control measures for safety, fire, emergency, cash handling, guest confidentiality, key management, staff security and stock control.
* Use safe manual handling techniques, practice safe work habits, and wear protective clothing where necessary.
* Take ownership of workplace health and safety, liaising with the WHS committee, reviewing incidents, hazards and risk compliance, and finding solutions to eradicate potential risks.
* Adhere to the Vista Hospitality Group code of conduct policy.
Reports to
* Executive Chef
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to list ALL responsibilities, tasks or qualifications required for the role.
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