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Chef Roles

2 months ago

Melbourne, Victoria, Australia Accor Hotels Full time
Job Description

We are seeking a highly skilled and experienced Chef to join our team at Accor Hotels. As a key member of our kitchen team, you will be responsible for ensuring the highest quality and presentation of food provided to our guests.

Key Responsibilities:

  • Ensure high quality and presentation of food provided to guests, according to property standard and within a reasonable timeframe of service.
  • Oversee training, growth, and development of kitchen team members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
  • 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.
  • Keep up to date with industry changes by actively networking with industry peers and venues.
  • Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
  • Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
  • Ensure all food items are rotated to provide continually fresh produce – keep cool rooms and dry stores clean and tidy at all times.
  • Ensure supplies and resources are maintained to within par levels.
  • Ensure completion of daily mise-en-place lists.
  • Minimise wastage at all times, whilst also ensuring other kitchen team members are trained on efficient cooking techniques to minimise wastage.
  • Maintain equipment – ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.

Requirements:

  • Leadership experience within a professional kitchen environment.
  • Demonstrated experience with dietary requirements including creating menus to suit those requirements.
  • Demonstrated experience and understanding of adhering to local regulations concerning health, safety, or other compliance requirements & an understanding of HACCP management.
  • With culture at the core of this business, you will be a leader invested in your staff, their development, and productivity.
  • A food Safety Supervisor certificate is desired.
  • High levels of organisation & time management skills.

Compensation:

Demi Chef Base Hourly Rate: $28.87
Chef de Partie Base Hourly Rate: $29.64
For Chef various levels above, equivalent to $57,000 - $65,000 based on working days and penalties applicable as per the Hospitality Industry General Award;

Head Chef Salary Band based on experience and qualifications: $73,359 - $95,000 (gross).