Hotel Brand
Crowne Plaza Hotels & Resorts
Location
Australia, New South Wales, Terrigal
Prepares detailed on-boarding program for new 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 outstanding communicator, you'll be warm, welcoming and easy to talk to
Qualified - Certificate III in Commercial Cookery
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📌 Sous Chef
🏢 Intercontinental Hotels Group
📍 Central Coast