Commis chef - No35 Restaurant

Located 35 floors above the Paris end of Collins Street, No35 serves modern Australian cuisine using only the best local produce with an emphasis on pure flavor and wines.

No35 holds a strong belief in purity and simplicity resulting in honest, clean identifiable flavours from a union of the best produce with traditional and modern cooking techniques. Our constant focus on local produce and respect for nature’s elements are fundamental principles which we put to gastronomic practice on an every day basis in our kitchen.

No35 is seeking a motivated and creative Commis Chef to join the team. The successful chef will have an interest in learning and honing their technical skills as well as a passion for the industry. 

KEY RESPONSIBILITIES:

• Organise an assigned section and ensure it runs efficiently and productively.
• Ensure all food produced is in line with kitchen recipes and standards.
• Prepare and cook all food orders with a sense of urgency.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance. 
• Monitor food preparation and wastage costs - contribute to controlling these by following efficient preparation methods and standard recipes.
• Assist with training apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure all required tasks are competed accurately and within given time frames.
• Be familiar with the other kitchen sections, promoting flexibility and productivity.
• Ensure all kitchen appliance maintenance, crockery, glassware, cutlery and any other operational breakages are recorded.
• Ensure all kitchen equipment is kept in good working order.
• Ensure service equipment and storage areas are properly secured at the end of each shift.
• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognised as a purveyor of consistent, value for money and quality cuisine.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to achieve food service standards.  Work with the F&B Service team and take corrective action where appropriate when standards are not met.
• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations

SKILLS AND ATTRIBUTES REQUIRED:

•Trade qualified and a minimum of  1 year experience in a commercial kitchen environment is a plus

•Experience within a restaurant or hotel environment is an advantage

•Be able to demonstrate creativity and flair in menu and design

•As with the hospitality industry you will be available to work various rostered shifts

•Understanding of safety and manual handling requirements

•Remain calm and effective in high volume work situations

•Be a good team player; contribute to and assist co-workers without being asked

•Flexibility to work a rotating roster including mornings or evenings, weekends and public holidays

MY BENEFITS:

•Opportunity to work at an iconic Melbourne luxury hotel

•Career opportunities within the Accor network – local and international

•Be trained to be able to work as a chef in any high level establishment

•Convenient CBD location

•Staff discounts for Accor accommodation and F&B

•Hospitality Award rates of pay