Chefs (Demi, CDP and Head Chef)

Job Type: Permanent position | Full time position Job Description 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 across a range of Australian regional locations outside of Sydney, Melbourne, and Brisbane. Demi Chef 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. Ensure adequate support, leadership and training is provided to kitchen Team. 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. Ensure supplies and resources are maintained to within par levels. Ensure completion of daily mise‑en‑place lists. Minimise wastage at all times, whilst also ensuring other kitchen Team are trained on efficient cooking techniques to minimise wastage. Maintain equipment and ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times. Undertake kitchen duties, including cleaning of equipment and preparing service. Chef de Partie Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. Oversee training, growth and development of kitchen Team. 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. Ensure supplies and resources are maintained to within par levels. Ensure completion of daily mise‑en‑place lists. Oversee ordering and stock control. Minimise wastage at all times, whilst also ensuring other kitchen Team are trained on efficient cooking techniques. Maintain equipment and ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times. Undertake kitchen duties when required, including cleaning of equipment and preparing service areas. Head Chef 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. Demonstrate superior product knowledge of menu items and seasonal ingredients and ensure 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‑cote 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. Ensure supplies and resources are maintained to within par levels – oversee ordering and stock control where necessary. Ensure completion of daily mise‑en‑place lists. Minimise wastage at all times, whilst also ensuring other kitchen Team are trained on efficient cooking techniques. Maintain equipment and ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times. What we are looking for 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. 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. Base Annual Salaries Demi Chef $68,864 - $75,000 Chef de Partie $68,864 - $75,000 Sous Chef $76,515 - $85,000 Head / Executive Chef $85,000 - $100,000 Why work for Accor? With over 400 hotels in Australia and New Zealand, and over 5,000 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 #J-18808-Ljbffr