Junior Sous Chef

2 weeks ago

Brisbane, Queensland, Australia Accor Hotels Full time

About the Role

We are seeking a highly skilled and experienced Junior Sous Chef to join our team at Accor Hotels. As a key member of our culinary team, you will be responsible for assisting the Executive Chef in the day-to-day operations of the kitchen, ensuring that all food is prepared to the highest standards and that the kitchen runs smoothly and efficiently.

Key Responsibilities

  • Assist the Executive Chef in the preparation and presentation of all food items
  • Supervise and coordinate the preparation of mise en place cooking for all F&B outlets
  • Control the freshness, preparation techniques, and storage of goods used in the kitchen
  • Monitor and maintain the highest standards of personal hygiene and grooming
  • Ensure that all staff handles and uses kitchen utensils and equipment properly
  • Ensure cleanliness of all utensils, cooking equipment, working tables, and fridges
  • Monitor all costs and recommend measures to control them
  • Establish an integrated cost management plan through product lining and minimal inventories
  • Ensure that the Department Operational Budget is strictly adhered to
  • Monitor all cost and recommend / institute measures to control them
  • Review monthly forecasts and schedule resources accordingly
  • Assign responsibilities to subordinates and check their performance periodically
  • Identify and develop young talents within the organization for future potential growth within the group
  • Support staff needs in other Divisions based on the hotel priorities and anticipated business levels
  • Check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records in collaboration with Purchase Manager
  • Ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications
  • Prepare and supervise daily mise en place and assure that all sections are ready supplied with fresh and high-quality products based on anticipated business levels
  • Be available and on duty during peak periods (frequently opening and closing the operation)
  • Encourage creativity among his team
  • Ensure that Departmental Operations Manuals are prepared and updated annually
  • Attend weekly Food & Beverage Meeting
  • Understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel's policy on Fire, Hygiene, Health and Safety
  • Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines
  • Implements guidelines, policies, and procedures for those operating departments according to Rixos Guidelines & Standards
  • Must apply the Rixos Food & Beverage rituals
  • Attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities
  • Fully support the Departmental Trainers function in the Department assigned
  • Undertake any reasonable tasks and secondary duties as assigned

Requirements

  • General knowledge of food and beverage industry and kitchen skills would be an advantage
  • Previous experience in the Hotel industry would also be beneficial
  • Able to display good personal skills and knowledge of the industry and be able to learn and grow in this role
  • Diploma or degree in vocational hospitality, 4–5 years experience in 4-5 star Hotel

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