Culinary Leaders Wanted

2 weeks ago

Gold Coast, Queensland, Australia beBeeChef Full time $57,000 - $95,000
Chef Roles

Accor is a global hotel industry leader with over 5,000 hotels and 10,000 restaurants and bars across 110 countries.

  • We are hiring for multiple chef positions to showcase their culinary skills in our kitchen team.
About the Role:Demi Chef:
  • Ensure high-quality food presentation, adhering to property standards, within a reasonable service timeframe.
  • Oversee pre-service food preparation, ensuring stocked levels and efficient setup of service areas.
  • Maintain strong product knowledge of menu items and seasonal ingredients.
  • Provide leadership support and training to lower-level kitchen team members.
  • Facilitate open communication with management to ensure understanding of cuisine standards.
  • Rotate food items regularly, keeping cool rooms and dry stores clean and tidy at all times.
  • Monitor and maintain par levels for supplies and resources.
  • Complete daily mise-en-place lists.
  • Minimize waste while promoting efficient cooking techniques among team members.
  • Maintain equipment, keeping it clean and well-maintained to prolong its lifespan.
Chef de Partie:
  • Ensure high-quality food presentation, adhering to property standards, within a reasonable service timeframe.
  • Develop and train lower-level kitchen team members, demonstrating consistent leadership during service periods.
  • Oversee pre-service food preparation, ensuring stocked levels and efficient setup of service areas.
  • Stay updated on industry trends by networking with peers and venues.
  • Foster a harmonious working environment, encouraging open communication among team members.
  • Facilitate open communication to ensure understanding of cuisine standards.
  • Rotate food items regularly, keeping cool rooms and dry stores clean and tidy at all times.
  • Monitor and maintain par levels for supplies and resources.
  • Complete daily mise-en-place lists.
  • Oversee ordering and stock control.
  • Minimize waste while promoting efficient cooking techniques among team members.
  • Maintain equipment, keeping it clean and well-maintained to prolong its lifespan.
Head Chef:
  • Ensure high-quality food presentation, adhering to property standards, within a reasonable service timeframe.
  • Drive profitability by achieving set targets for the outlet.
  • Demonstrate superior product knowledge of menu items and seasonal ingredients, sharing this expertise with the wider kitchen team.
  • Stay updated on industry trends by networking with peers and venues.
  • Foster a harmonious working environment, encouraging open communication among team members.
  • Facilitate open communication to ensure understanding of cuisine standards.
  • Design seasonal a-la-carte menus, focusing on capturing local markets.
  • Implement daily and weekly specials.
  • Develop banquet menus, prioritizing quality, marketability, and cost-effectiveness.
  • Assist in achieving set targets on food costs.
  • Conduct monthly accurate stock takes of consumables.
  • Monitor and maintain par levels for supplies and resources – overseeing ordering and stock control when necessary.
  • Complete daily mise-en-place lists.
  • Minimize waste while promoting efficient cooking techniques among team members.
  • Maintain equipment, keeping it clean and well-maintained to prolong its lifespan.
Qualifications:
  • Leadership experience in a professional kitchen environment.
  • Demonstrated experience with dietary requirements, including creating menus that cater to those needs.
  • Demonstrated experience and understanding of health and safety regulations, as well as HACCP management.
  • A commitment to staff development and productivity.
  • A Food Safety Supervisor certificate is desirable.
  • High levels of organization and time management skills.

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