Culinary Team Lead

3 weeks ago

Perth, Western Australia Accor Full time
Job Description

We are seeking an experienced Executive Chef to lead our culinary team and drive our restaurant, Irish pub, room service, and conference & events offerings to new heights.

The Executive Chef will manage the kitchen's daily operations, ensuring high-quality food preparation and presentation that meets customer expectations.

Key Responsibilities
  1. Menu Planning and Development
    • Design seasonal and innovative menus that reflect contemporary tastes and trends.
    • Collaborate with food suppliers to source WA local high-quality, locally-sourced ingredients.
    • Adapt menus based on guest feedback and seasonal availability.
  2. Food Preparation and Presentation
    • Oversee the preparation, cooking, and presentation of all food to maintain the highest quality.
    • Ensure portion sizes, plating, and garnishing are consistent with restaurant, pub, and conference and events standards.
    • Maintain awareness of current culinary trends and apply them to keep menus fresh and innovative.
  3. Conference & Events Execution
    • Plan, coordinate, and supervise all food preparation and presentation for functions, including banquets, conferences, and corporate events.
    • Maintain flexibility to adjust offerings and layouts based on guest feedback, event type, and the scale of service required.
    • Ensure smooth collaboration with front-of-house teams to align event timelines and service standards.
  4. Team Management and Leadership
    • Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
    • Promote a positive work environment and lead by example in following HACCP & health and safety standards.
    • Conduct regular performance reviews and provide training and mentoring to staff to develop their skills.
  5. Cost Management and Inventory Control
    • Monitor and control kitchen costs, including food, labour, and waste.
    • Establish and maintain budgets and provide reports on costs, productivity, and kitchen performance.
    • Manage inventory, including ordering, receiving, and stock rotation.
  6. Food Safety and Compliance
    • Ensure all food preparation, storage, and handling meet Australian food safety standards, including HACCP principles.
    • Maintain a clean and hygienic kitchen environment, with a strict focus on occupational health and safety regulations.
    • Conduct regular audits and inspections to ensure compliance with safety and sanitation requirements.
  7. Customer Satisfaction
    • Collaborate with front-of-house staff to understand and cater to customer preferences and dietary requirements.
    • Respond to guest feedback and make menu adjustments to improve the dining experience.
Qualifications

Certificate III or IV in Commercial Cookery or equivalent.

At least 5 years of experience in a senior culinary position, with a minimum of 2 years as an Executive Chef.

Knowledge of Australian food safety standards, including HACCP, and familiarity with local suppliers.

Strong leadership, organizational, and time management skills.

Additional Requirements

Availability to work evenings, weekends, and public holidays.

Ability to handle high-pressure situations and manage multiple tasks efficiently.

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