CDP Casual - Mercure Newcastle at Accor

Newcastle, New South Wales, Australia -

Full Time

Start Date

Immediate

Expiry Date

17 May, 26

Salary

0.0

Posted On

16 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Cost Control, Event Planning, Portion Control, Food Safety, Hygiene, OH&S, Training, Communication, Organizational Skills, Adaptability, Teamwork, Attention To Detail, HACCP, Trade Qualifications

Industry

Hospitality

Description

Company Description Accor is the world’s largest and fastest-growing hotel group with a network of more than 5,000 properties in over 90 countries. We are far more than a worldwide leader. Globally, we are more than 260,000 hospitality experts placing people at the heart of what we do and nurturing real passion for service and achievement beyond limits. Mercure Newcastle offers the best location Newcastle has to offer. Jaw dropping coastline, the vibrant foreshore, exciting nightlife, and beautiful beaches worth dipping your toes in to are just some of the many charms of this coastal city. Newcastle is the gateway to both the magical Hunter Valley Wine Region and the Lake Macquarie area, providing a convenient location to base yourself during your NSW adventures. Mercure Newcastle offers 131 guest rooms, 4 conference rooms and a restaurant and bar catering to a wide range of travellers. Job Description What you will be doing: Actively contributing to the menu planning process and execution Controlling food and wage costs, ensuring they come in on budget Assisting in event planning and execution Through your strong knowledge of the menus, actively controlling portion control and preparation knowledge to create amazing quality products. Implementing the hotel and department regulations, policies and procedures Providing information on menu items to members of the events team and floor operations team so they can confidently advise guests when required Maintaining industry knowledge and staying abreast of industry trends and dietary developments Keep all working areas clean and tidy. Chef is required to wash all dishes during service Actively training and promoting compliance with food safety standards, hygiene, cleanliness and other compliance requirements of the kitchens area. Qualifications What will you bring to the team? Flexible and adaptable approach, willing to work as part of a kitchen team to ensure our guests have a great dining experience. Ability to remain calm and level-headed whilst working under pressure in a fast-paced environment whilst maintaining high and consistent. attention to detail and standards. Strong communication, organisational skills and grooming standards Ability to build effective relationships with other departments, suppliers, etc. Outstanding work ethic with the flexibility to work rotating rosters and shifts. Well versed in all aspects of Food Hygiene, HACCP and OH&S to ensure safe working practices are followed within the kitchen. Prior experience training and developing junior chefs, helping to create a legacy of learning reflected in the production of quality food. Relevant Trade qualifications. Flexibility to work breakfast and dinner shifts on a 7 day roster Additional Information What’s in it for you: An opportunity to Work Your Way, Learn Your Way and experience Benefits Your Way at Accor Ability to really contribute and feel pride in knowing you have made a difference to the greater good of the Hotel Operation Work alongside passionate industry professionals Be mentored by experienced Accor Hospitality professionals who want to see you succeed! Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know. Job-Category: Culinary Job Type: Permanent Job Schedule: Casual

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Responsibilities

The role involves actively contributing to menu planning and execution while controlling food and wage costs to stay within budget. Responsibilities also include assisting with event planning, maintaining high-quality food preparation standards, and ensuring compliance with all hotel and department regulations.