Hotel Brand
Crowne Plaza Hotels & Resorts
Location
Australia, New South Wales, Terrigal
- Prepares detailed on-boarding program for recent staff
- Maintains a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
- Ensures training needs analysis of kitchen and stewarding staff is carried out and training programs are designed and implemented to meet needs
- Conducts probation and formal performance appraisal in line with company guidelines
- Maintains up to date staff records and approves leave requests etc
- Regularly communicates with staff and maintains good relations
- Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
- Maintain, promote and monitor the food safety program HACCP
Responsible Business
- Liaison daily with stewarding department to verify equipment requirements for service period, cleanliness and sanitation issues of kitchen and equipment
- Demonstrate a sound awareness of OHS&W; policies and procedures, ensuring the dissemination of information to all team members
- Champion the identification and reporting of hazards, evaluation or risks, and design and implementation of hazard and control measures
- Facilitate the reporting and investigation of injuries and illnesses arising from workplace activities, recommending corrective actions to prevent or minimise the chance of recurrence
- Establish the appointment of a trained health and safety representative, first aid officer and fire wardens for the department, ensuring their active role in the ongoing safety of the department
- Provide OHS&W; Committee representatives with adequate resources including time to actively participate in the committee
- Provide induction and refresher training to all staff, ensuring their ability to discharge allocated OHS&W; responsibilites including: hazards within the workplaces, safe operating procedures, use and maintenance of PPPE and safety equipment and emergency response procedures.
Guest Experience
- Champions the winning ways culture within the hotel to ensure our people are consistently delivering positive guest experiences
- Develops popular menus offering guests value for money in accordance with IHG guidelines with Senior Chefs
- Plans and organizes successful Food and Beverage activities in the hotel and externally
- Co-ordinates and supervises the preparation and presentation of food products to ensure the highest quality at all times
- Controls and analyzes, on an on-going basis, the level of quality and presentation of food product, the condition and cleanliness of facilities, guest satisfaction and marketing
- Communicates politely and display courtesy to guests and internal customers
- Communicates to hiss/her superior any difficulties, guest or internal customer comment and other relevant information
- Monitors and controls inventories for operating equipment ensure the control and maintenance of par stocks and costs
- Controls and analyses department costs on an ongoing basis to ensure performance against budget
- Makes recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food Production operation
- Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly
- Monitors local competitors and compare their operation with the hotel Food and Beverage operation
- Sets standards of all food and equipment purchases in accordance with ICHG guidelines
What we need from you
- Strong – sometimes you’ll need to lift, push and pull big objects up to 50lbs (23 kg). This can involve bending and kneeling
- Literate – you’ll need a good grasp of reading, writing and basic maths
- Flexible – night, weekend and holiday shifts are all part of the job
- Experienced - 4 years experience as a cook or equivalent combination of experience, shown leadership capability
- Compliant – you’ll be above the minimum age required and fluent in the local language
- Articulate – a great communicator, you’ll be warm, welcoming and easy to talk to
- Qualified - Certificate III in Commercial Cookery
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