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.
- $108,000 Package
- Full time Fixed Term position with recognised leader in Hospitlaity excellence
About the Role
- Reporting to the Executive Chef, you will run your own section of the kitchen, ensuring service is smooth
- Ensure high quality and presentation of food provided to residents, according to Property standard and within a reasonable timeframe of service.
- Relief coverage for the Executive Chef in their absence
- Oversee training, growth and development of kitchen Team Members, ensuring consistent leadership is demonstrated in the kitchen during service periods
- Ensure food costs are kept within the budget along with managing labour costs
- Maintain strong time management skills and the ability to work well under pressure
- Be diligent and adhere to local regulations concerning health, safety, or other compliance requirements & will have an understanding of HACCP management
- Ensure the delivery of high quality product and service—including short order and set menu dining for in-room service
About you
- Someone who possesses genuine passion and creativity about the food industry
- A modern approach to cooking and flair for menu planning and design
- Someone with a high level of verbal communication
- The possession of a Certificate III in Hospitality (Commercial Cookery) – Essential
- A commitment to deliver on and exceed customer expectations
- Previous experience working in a four or five star hotel
About the Victorian Quarantine Hub
Temporary residents will occupy dedicated units, affording them space and services to complete a mandated quarantine period with dignity, and if we do our job right, delight. Your role, regardless of your title will be to ensure the uncompromised service and safety of our residents and your colleagues. You will be provided with not only the necessary training and PPE equipment (Masks are a must at all times) you will also be inducted into a workplace with people at its core. Accor knows how to make people feel welcome and it all starts with you! This will be a role that looks and feels different to any you've had before, whether you have hospitality experience or not.
To maintain the safety of staff and residents, all team members will be required to be fully vaccinated against Covid-19 and its variants.
Why work with Accor
With over 400 hotels in Australia and New Zealand, and over 5000 globally, Accor offers limitless opportunities to grow your career within a supportive network of likeminded professionals.
Become a Heartist and work in an environment where we encourage you to bring your real self to work, unleash your creativity and have fun.
Take advantage of special team member rates from as little as $60 per night and experience our properties as a guest.
Apply now to begin your journey!
Aboriginal & Torres Strait Islander people are strongly encouraged to apply.
To see what our team are up to connect with us at on Instagram, on Facebook and .
Work Experience
SUMMARY OF DUTIES
"• Behaves and acts (as a manager) in an exemplary manner, incorporating the mentality of the brand
- Carries out and coordinates the organization, preparation, production, presentation and guarantees the high level of culinary services.
- Makes suggestions for improvement.
- Manages all kitchen staff and adapts management practices, working methods, communications, recruitment,
- Helps employees improve their skills and provides support for professional development
- Is responsible for the hygiene, safety and quality of food in the hotel."
CUSTOMER RELATIONS
- Develop excellent relationships with guests.
- Adapts to any specific request made by guests
- It is available regularly in the dining room.
- Attends to any comments made by guests "
- Organizes and supervises food preparations according to occupancy and consumption forecasts.
- Prepares dishes and/or supervises the preparation.
- Supervises the different sections of the kitchen: production of hot and cold dishes, pastry, dishwasher.
- Together with the Executive Chef, prepare menus and a la carte options
- Has an innovative and creative approach to producing and decorating dishes.
- Supervises the entire work shift: guarantees the respect of waiting times, verifies the presentation and temperature of the dishes.
- Coordinates with restaurant staff to ensure service runs smoothly
- Ensures that all information is properly transmitted to the relevant departments
- Together with the point of sale managers, he coordinates the kitchen, restaurants and services of "Seminars and meetings".
- Supervise restaurant staff
- Attend weekly sales meetings.
- Keeps up with changes in culinary trends.
- Ensures hotel management covers mornings, afternoons, weekends and holidays
- Attends department heads meetings and passes management team decisions
- Manage stocks and supplies.
- Evolves working methods in line with the concept philosophy
- Pass the information to other departments and your team receives information,
- Ensures that the different teams under your responsibility work smoothly
- Develops team spirit and motivation by creating a good working atmosphere.
- Prepare work schedules for the team (days off, holidays and replacements)
- Organize work meetings for the team.
- Helps prepare and implement the training plan for the department.
- Recruit team staff and casual employees, as needed.
- Train staff as needed.
- Conducts annual performance evaluations for employees.
- Ensures compliance with labor legislation in the department.
- • Before each work shift, lead a briefing for all restaurant and kitchen staff
- Organize the kitchen in line with the activity forecasts."
- Together with the Purchasing Manager, manages the stocks of food and beverages.
- Ensures that the equipment and appliances under your responsibility are used correctly and maintained in good condition
- Optimize sales by responding to the wishes of guests, respecting the brand's guidelines.
- Participates in the selection of suppliers and places orders for goods in accordance with the group's purchasing policy
- Manages staff for optimal performance in the department:
- Respect productivity ratios as budgeted.
- Perform inventories, enter data and explain consumption differences and Manage all expenses
- Is continuously looking for ways to improve costs and proportions while maintaining the high level of service
- Actively participates in month-end procedures and justifies any differences
- Ensures effective coordination between the kitchen and dishwasher staff, and between the kitchen and the various F&B outlets."
- Ensures respect and proper application of hygiene and safety standards in the department, particularly HACCP standards.
- Ensures that food is stored in accordance with current food hygiene standards
- Check that employee uniforms are clean and in good condition
- Ensures that safety instructions for the use of kitchen equipment are respected.
- Ensures that an external laboratory carries out hygiene checks to evaluate the results
- Respects the hotel's commitments to the "Environmental Charter" (energy saving, recycling, waste sorting, etc.)
PROFILE
EDUCATION / PROFESSIONAL EXPERIENCE
- Certificate or professional diploma in professional cooking.
- 4 to 6 years of experience.
- Recognized managerial skills
- Perfect knowledge of HACCP guidelines.
- Sorted in computing in the Windows environment
- Languages: fluent in the national language and English, knowledge of French is recommended"
- Customer oriented
- Excellent presentation
- Creative
- Leadership/excellent administrative skills
- Comprehensive and organized approach / Ability to train others and transmit knowledge.
- Ability to perform under pressure.
- Responsible and proactive "
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