Executive Chef

3 weeks ago

East Melbourne, Australia AccorHotel Full time
Job Title: Executive Chef - Banquets

We are seeking an experienced Executive Chef - Banquets to join our team at AccorHotel. As a key member of our culinary team, you will be responsible for overseeing the culinary operations for all banquet functions, ensuring exceptional food quality, creativity, and consistency.

Culinary Leadership
  • Lead and manage all culinary operations for banquets, including food preparation, cooking, and presentation.
  • Design and implement creative and innovative banquet menus that reflect seasonal produce and local ingredients.
  • Ensure consistent high-quality food standards and presentation for all banquet functions and events.
Kitchen Management
  • Supervise and train kitchen staff, fostering a positive and productive work environment.
  • Manage kitchen operations to ensure smooth and efficient service during banquet events.
  • Oversee food inventory, ordering, and stock control in line with budgetary guidelines.
Food Safety & Compliance
  • Ensure all kitchen operations comply with food safety and health regulations.
  • Maintain strict hygiene, cleanliness, and safety standards in the kitchen.
  • Implement and maintain food handling procedures.
Budget & Cost Control
  • Work closely with the Executive Chef to monitor food costs, waste, and portion control.
  • Assist with managing kitchen budgets and labor costs, ensuring profitability for banquet operations.
  • Ensure timely ordering of ingredients while adhering to cost and quality guidelines.
  • Scheduling and managing workforce rostering for banquet kitchen operations.
Collaboration & Communication
  • Collaborate with the Events sales and Banquet teams to ensure seamless execution of events and customer satisfaction.
  • Communicate effectively with the front-of-house team regarding menu items, dietary requirements, and special requests.
  • Participate in client meetings to discuss menu ideas and accommodate personalized preferences.

Qualifications:

  • Minimum 3- 5 years of experience in a similar role within high-volume hotels or event venues.
  • Demonstrated expertise in large-scale banquet operations with a focus on creative menu development and food presentation.
  • Strong leadership and team management abilities.
  • Excellent communication and collaboration skills with a focus on customer satisfaction.
  • Proven ability to work in a high-pressure, fast-paced environment while maintaining quality standards.
  • Financial acumen to manage kitchen budgets, control costs, and maximize profitability.
  • Formal culinary qualification (e.g., Certificate III / IV or Diploma in Commercial Cookery or equivalent).
  • Food Safety Supervisor Certificate (or the ability to acquire one).
  • HACCP training is an advantage.

Additional Information:

  • Competitive salary and benefits package.
  • Opportunities for professional growth and career advancement.
  • A supportive and dynamic work environment.

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