Executive Chef

1 month ago

Derwent Park, Australia Grupo Mantra Full time

Accor is a world leader in the hospitality industry, with a presence in 110 countries and a portfolio of over 5,000 hotels and 10,000 restaurants and bars. The group operates a diverse hotel ecosystem, featuring 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.

We are seeking a talented and experienced chef to join our team as a Demi Chef. As a Demi Chef, you will be responsible for ensuring high-quality and presentation of food provided to guests, according to property standards and within a reasonable timeframe of service. You will also oversee the preparation of food items during non-service periods, ensure that prep is stocked to appropriate levels, and set up service areas for efficiency.

Key Responsibilities:

  • Ensure high-quality and presentation of food provided to guests, according to property standards and within a reasonable timeframe of service.
  • Oversee the preparation of food items during non-service periods, ensuring that prep is stocked to appropriate levels and 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.
  • Foster open communication with management to ensure understanding of cuisine standards.
  • Ensure all food items are rotated to provide continually fresh produce, and keep cool rooms and dry stores clean and tidy at all times.
  • 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.
  • High levels of organization and time management skills.

Compensation:

The base hourly rate for a Demi Chef is $27.83. For Chef de Partie and Head Chef positions, the base hourly rate is $28.57 and $55,000 - $65,000, respectively, based on working days and penalties applicable as per the Hospitality Industry General Award. The Head Chef salary band is $71,000 - $95,000 (gross) based on experience and qualifications.

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