- Full-Time
- Permanent
- Culinary
- ACCOR
__jobinformationwidget.freetext.LocationText__
Gold Coast, Australia
__jobinformationwidget.freetext.ExternalReference__
REF2038T
Chef Roles - Demi, Chef de Partie, Head Chef
Region
MEA SPAC
Accor is a world leader in the hotel industry, present in 110 countries, with more than 5,000 hotels and 10,000 restaurants and bars. The group deploys an integrated hotel ecosystem that is among the most diversified in the sector, notably associating 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. Accor thus has a portfolio of incomparable brands, led by more than 300,000 employees around the world. More than 65 million members benefit from the group's complete loyalty program, ALL - Accor Live Limitless.
Do you thrive in the kitchen? We are hiring for multiple chef roles to share their creative flair with our kitchen team. We currently have positions available for Demi Chef, Chef de Partie, and Head Chef.
We are hiring for multiple positions across Sydney, Melbourne, and Brisbane!
As our next Demi Chef, you will:
- 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
As our next Chef de Partie, you will:
- 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
As our next Head Chef, you will:
- 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
Demi Chef Base Hourly Rate: $28.87
Chef de Partie Base Hourly Rate: $29.64
For Chef various levels above, equivalent to $57,000 - $67,000 based on working days and penalties applicable as per the Hospitality Industry General Award;
$73,359 - $95,000 (gross) Head Chef Salary Band based on experience and qualifications
Discover a world where life pulses with passion
Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.
LET
YOUR PASSION SHINE
We foster
our creativity, our excellence and progressiveness. We interconnect with
each other and our environment, to create a new kind of quiet luxury. With us, you can take pride in
being part of a wider global team leading the way in local sustainability
initiatives. Working together with our communities, we will empower you to
make your own meaningful impact.
Let your passion shine
We take pride in promoting heartfelt hospitality with a French Zest, valuing passion, excellence and emotional intelligence. We pioneer a committed and sustainable approach to luxury, encouraging openness and inclusivity. We value new encounters with colleagues and guests from all horizons with a goal of creating a distinctive culture together.
JOIN US
Related jobs
Salary
Location
DELANO DELANO MIAMI BEACH, Miami Beach, United States
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
DELANO
Job type
Permanent
Locations
Miami Beach
Job Category
Culinary
Description
Lead and manage all kitchen operations, ensuring the highest standards of food quality, consistency, and presentation.Execute and develop offerings in line with established set menus, ensuring alignme
Reference
336167d7-3a64-4814-b748-95152f7805d8
Expiry Date
01/01/0001
Salary
Location
DELANO DELANO MIAMI BEACH, Miami Beach, United States
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
DELANO
Job type
Permanent
Locations
Miami Beach
Job Category
Culinary
Description
Assist the Executive Pastry Chef in leading and managing all pastry and bakery operations across the hotel, including daily production, team supervision, and quality assurance.Support the execution of
Reference
8243adb4-1249-4f22-9874-d3069d9a9c2a
Expiry Date
01/01/0001
Salary
Location
Fairmont Tremblant, Mont-Tremblant, Canada
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
FAIRMONT
Job type
Permanent
Locations
Mont-Tremblant
Job Category
Culinary
Description
S’assurer que toutes les aires de travail soient propres et sécuritaires;Effectuer la collecte des déchets (cuisine, bureaux et corridors employés).Entretenir la salle des déchets afin qu’elle soit to
Reference
9975cda4-e082-473f-a4fc-e41f6d851ee9
Expiry Date
01/01/0001
Salary
Location
21c Museum Hotel St Louis, St. Louis, United States
Experience Level
Associate
Job Schedule
Part-Time
Brands
21C MUSEUM HOTELS
Job type
Permanent
Locations
United States
Job Category
Culinary
Description
Reports To: Steward Supervisor, Sous ChefProfile: The Kitchen Steward position provides the support and backbone necessary to make the kitchen run smoothly and efficiently on a daily basis. While the
Reference
3211cebf-a182-46c2-9ba1-4c8b68a1ca3c
Expiry Date
01/01/0001
Salary
Location
DELANO DELANO MIAMI BEACH, Miami Beach, United States
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
DELANO
Job type
Permanent
Locations
Miami Beach
Job Category
Culinary
Description
Manage a specific section of the kitchen, ensuring efficient operations and high-quality food production.Assist the Chef de Cuisine with staff scheduling, timekeeping, and payroll management to ensure
Reference
6321972e-38bc-4b78-b346-8d662086d05e
Expiry Date
01/01/0001
Salary
Location
Novotel Reading Centre, Reading, United Kingdom
Experience Level
Entry Level
Job Schedule
Casual
Brands
ACCOR
Job type
Temporary
Locations
Reading
Job Category
Culinary
Description
Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented an
Reference
59313098-db95-491d-b684-84b5e33a8a32
Expiry Date
01/01/0001
Salary
Location
Raffles London at The OWO, London, United Kingdom
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
RAFFLES
Job type
Permanent
Locations
London
Job Category
Culinary
Description
An exceptional opportunity presents itself for a Commis Chef to join the Food & Beverage Department at Raffles London at the OWO.Reporting into the Executive Chef, you will assist Sous Chefs/ Chef de
Reference
59bdaf03-cd93-46c7-b079-423953fdbf77
Expiry Date
01/01/0001
Salary
Location
Fairmont El San Juan Hotel, Carolina, Puerto Rico
Experience Level
Mid-Senior Level
Job Schedule
Full-Time
Brands
FAIRMONT
Job type
Permanent
Locations
Carolina
Job Category
Culinary
Description
Fairmont El San Juan Hotel Executive Sous Chef is responsible for assisting in coordinating; supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B oper
Reference
f5da8ba1-1ec1-4551-9a2f-b53d4c5212c2
Expiry Date
01/01/0001
Salary
Location
Rixos Premium Seagate, Sharm El-Sheikh, Egypt
Experience Level
Entry Level
Job Schedule
Full-Time
Brands
ACCOR
Job type
Permanent
Locations
Sharm El-Sheikh
Job Category
Culinary
Description
* Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.* Follow appropriate personal hygiene procedures to ensure food served to guests is safe for cons
Reference
3847a862-acf7-4394-bff3-6534363cf657
Expiry Date
01/01/0001
Salary
Location
Raffles London at The OWO, London, United Kingdom
Experience Level
Associate
Job Schedule
Full-Time
Brands
RAFFLES
Job type
Permanent
Locations
London
Job Category
Culinary
Description
An exceptional opportunity presents itself for a Demi Chef de Partie to join Saison Restaurant at the Raffles London at the OWO.Reporting into Executive Chef, you will assist Sous Chefs/ Chef de Parti
Reference
4c0b1104-8a47-4146-90df-5742779b6c46
Expiry Date
01/01/0001