Responsibilities
* Prepare and produce high-quality, consistent dishes for banquets and events, following standard recipes and presentation guidelines.
* Work closely with the banquet kitchen team to deliver exceptional food for conferences, corporate functions, weddings, and other events.
* Be flexible and adaptable — supporting the restaurant's buffet breakfast, à la carte lunch and dinner, and in-room dining services when needed.
* Assist in delivering smooth and efficient food service across all outlets, ensuring guest satisfaction remains a top priority.
* Inspire positivity and teamwork in the kitchen, contributing to a supportive and engaged work environment.
* Assist the Executive Chef and senior team in managing food production operations to meet department profit goals.
* Help monitor and maintain optimal stock levels for banquets and other outlets, ensuring availability of quality ingredients.
* Uphold IHG purchasing standards, supporting quality and cost-effective supplier relationships.
* Support senior chefs with menu development, food cost control, and creative ideas for revenue-generating activations.
* Ensure banquet prep areas are well-stocked, clean, and aligned with forecasted occupancy and event needs.
* Take a proactive approach in managing suppliers, obtaining quality products at the best possible price by utilising the company purchasing and ordering system.
* Works with the Senior Chefs to manage the department's expenses including labour and food cost.
* Promote and support a safe work environment — identifying hazards, managing risks, and ensuring HACCP, WH&S, and food safety procedures are followed and recorded accurately.
* Be prepared to support the kitchen in times of operational demand, across different outlets, maintaining flexibility and upholding team spirit.
Qualifications
* Minimum 2-4 years' experience as a Chef with a passion for culinary arts and demonstrated experience in a supervisory or management capacity.
* Qualifications in Commercial Cookery/Culinary Arts from a registered training provider.
* Previous experience with a variety of modern cuisines including Japanese or Asian fusion would be an advantage.
* Strong written and verbal communication skills.
* Team player with a collaborative approach to work.
* Strong attention to detail, organisational skills, and be effective at time management.
* Ability to work in a fast-paced environment and prioritise workload.
* Look smart – wear your uniform with pride and adhere to personal grooming and hygiene standards.
* Flexibility to work a flexible rotating roster – nights, weekend and public holiday shifts are all part of the job.
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