Chef Roles - Demi, Chef de Partie, Head Chef
Accor
- Gold Coast, QLD
- $27.83 per hour
- Permanent
- Full-time
- Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
- Oversee prep of food items during non-service periods - ensure 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
- Ensures adequate support, leadership and training is 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 - keep cool rooms and dry stores clean and tidy at all times.
- Ensures supplies and resources are maintained to within par levels
- Ensures completion of daily mise-en-place lists
- Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
- Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
- Undertaking of kitchen duties, including cleaning of equipment and preparing service
- Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. • Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
- Oversee prep of food items during non-service periods - ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency.
- Keep up to date with industry changes by actively networking with industry peers and venues
- Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods
- Facilitate open communication within the kitchen team to ensure understanding of cuisine standards
- Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times.
- Ensures supplies and resources are maintained to within par levels
- Ensures completion of daily mise-en-place lists
- Oversees ordering and stock control
- Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
- Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
- Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas
- Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. • Responsible for achieving set profit targets for the outlet.
- Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team.
- Keep up to date with industry changes by actively networking with industry peers and venues.
- Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
- Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
- Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
- Implement daily/weekly specials
- Banquet menu design to achieve a quality, easily marketed product that is cost effective.
- Assist in achieving set targets on cost of food.
- Monthly accurate stock takes of all consumables.
- Ensures supplies and resources are maintained to within par levels - overseeing ordering and stock control where necessary.
- Ensures completion of daily mise-en-place lists.
- Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
- Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.
- 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 & 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 organisation & time management skills
Chef de Partie Base Hourly Rate: $28.57
For Chef various levels above, equivalent to $54,992.08 - $65,000 based on working days and penalties applicable as per the Hospitality Industry General Award;$71,000 - $95,000 (gross) Head Chef Salary Band based on experience and qualifications