Job Overview
The hospitality industry is a dynamic and fast-paced environment that requires chefs to work efficiently in a team setting.
Accor, a leading player in the hotel industry, has various job openings for talented chefs in regional locations outside of Sydney, Melbourne, and Brisbane.
As a Demi Chef, you will be responsible for ensuring high-quality food presentation and maintaining inventory levels. You will also oversee preparation tasks during non-service periods and maintain product knowledge of menu items and seasonal ingredients.
* Ensure food quality and presentation meet property standards within a reasonable timeframe.
* Maintain strong product knowledge of menu items and seasonal ingredients.
* Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
As a Chef de Partie, your key responsibilities will include leadership and training of kitchen team members, overseeing preparation tasks, and maintaining equipment. You will also be responsible for implementing efficient cooking techniques to minimize wastage and promoting a harmonious working environment.
* Develop and implement effective strategies for inventory management.
* Implement daily/weekly specials with clear menu design and costing goals.
* Provide effective training and development opportunities for junior staff members.
As a Head Chef, you will lead the culinary team by developing and implementing menus that meet customer preferences and achieve business targets. Your role includes maintaining high-quality food presentation, managing inventory levels, and minimizing waste while adhering to health and safety regulations.
* Prepare and execute seasonal menu updates to drive sales growth.
* Conduct regular reviews of inventory levels to identify trends and adjust orders accordingly.
Key Qualifications:
* Experience in a professional kitchen environment with demonstrated leadership skills.
* Ability to create tailored menus to suit specific dietary requirements.
* Demonstrated experience in health and safety protocols and compliance with local regulations.