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Hotel Kitchen Brigade Leader

1 week ago

Brisbane, Queensland, Australia TFE Hotels Group Full time

Benefits of Working with TFE Hotels

As a member of the TFE Hotels Group, you will become part of a close-knit team operating one of Brisbane's busiest hotels. We aim to meet our customer's needs with honesty, integrity, and care, and we are committed to continuous employee training and development, succession planning, and career guidance because we know it makes our hotels better places to stay and work.

We believe in providing opportunities for growth and development, so whether you're just starting out or looking to take your career to the next level, we have a range of roles available across our hotels. From entry-level positions to senior management roles, we have opportunities for everyone.

We also offer a range of benefits to support our employees, including access to exclusive discounts and rewards, opportunities for professional development, and a supportive work environment that encourages collaboration and teamwork.

Join us today and discover why TFE Hotels is the perfect place to start or grow your career

We're currently looking for a Junior Sous Chef to join our Conference & Events and In-Room Dining Kitchen Brigade at The Calile Hotel in Brisbane. This is a fantastic opportunity for someone who is passionate about cooking and wants to work in a dynamic and fast-paced environment.

To be successful in this role, you will need to possess the following attributes:

  1. Certificate IV Commercial Cookery with a minimum of 2 years' experience in a similar role within a 4/5-star hotel.
  2. Flexibility to move between Banqueting and In-Room Dining.
  3. A hands-on approach to training and teaching.
  4. Strong communication skills – clear, concise, and open – within the team and across other departments.
  5. Strong organisational skills – ensuring your section is clean and tidy and runs efficiently and productively following safe working practices.
  6. Great teamwork – you are part of a busy team where collaboration and commitment to excellence are essential.
  7. Creativity – from problem-solving under pressure to contributing to menu ideas in line with market trends.
  8. HACCP trained with the ability to impart knowledge to junior chefs.
  9. Full Australian working rights and able to work a rotating 7-day roster. Whilst this role does not require evening work there is an expectation of working weekends and public holidays.