Executive Chef

1 month ago

Mudgeeraba, Queensland, Australia Accor Full time
Job Title: Chef Roles

Accor is a world leader in the hotel industry, present in 110 countries, with more than 5,000 hotels and 10,000 restaurants and bars. The group deploys an integrated hotel ecosystem that is among the most diversified in the sector, notably associating luxury and high-end brands, mid-range and economic offers, exclusive lifestyle concepts, venues for shows and entertainment, clubs, restaurants and bars, private residences, shared accommodation, concierge services and co-working spaces. Accor thus has a portfolio of incomparable brands, led by more than 300,000 employees around the world. More than 65 million members benefit from the group's complete loyalty program, ALL - Accor Live Limitless.

Job Description

We are seeking talented chefs to join our kitchen team and contribute to delivering exceptional culinary experiences to our guests. As a chef at Accor, you will have the opportunity to work in a dynamic and fast-paced environment, collaborating with a team of experienced professionals to create innovative and delicious dishes.

We currently have positions available for Demi Chef, Chef de Partie, and Head Chef in various Australian regional locations outside of Sydney, Melbourne, and Brisbane.

Key Responsibilities
  • Ensure high-quality and presentation of food provided to guests, according to property standards and within a reasonable timeframe of service.
  • Oversee preparation of food items during non-service periods, ensuring that prep is stocked to appropriate levels and that service areas are set up for efficiency.
  • Maintain strong product knowledge of menu items and seasonal ingredients.
  • Ensure adequate support, leadership, and training are provided to kitchen team members of a lower level.
  • Facilitate open communication with management to ensure understanding of cuisine standards.
  • Ensure all food items are rotated to provide continually fresh produce, keeping 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.
  • Minimize wastage at all times, while also ensuring other kitchen team members are trained on efficient cooking techniques to minimize wastage.
  • Maintain equipment, ensuring 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 and 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 organization and 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 - $67,000 based on working days and penalties applicable as per the Hospitality Industry General Award;

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

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