Chef De Partie at Accor

, Queensland, Australia -

Full Time

Start Date

Immediate

Expiry Date

27 Aug, 26

Salary

0.0

Posted On

29 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, À la carte service, Food preparation, Food presentation, Menu planning, Food Hygiene, HACCP, OH&S, Communication, Team delegation, Cost management, Kitchen safety

Industry

Hospitality

Description

Company Description Situated in the vibrant heart of Brisbane's Cultural Precinct near the beautiful South Bank Parklands, Novotel Brisbane South Bank places you, and our guests, just moments away from premier destinations such as the Brisbane Convention and Exhibition Centre, the Queensland Performing Arts Centre, and the Queensland Art Gallery. With 238 premium rooms, conferencing facilities, and in house dining, we've consistently delivered award winning service since opening our doors in 2018. Job Description This is your opportunity to join our team, as we reimagine our restaurant, and prepare to launch Brisbane’s newest grill experience. We're looking for an experienced Chef de Partie, who's ready to take on a leadership role in our team, and create memorable dining experiences through their passion for first class cuisine. As a leader, you will be responsible for ensuring a high quality preparation and presentation of food to our guests. Under the supervision of our Executive Chef, you will: Delegate duties and responsibilities to kitchen employees to ensure service demands are met. Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel. Communicate with FOH staff regarding the availability of menu items, additions to the menu and any relevant changes. Maintain a clean and safe working environment, Ensuring Work, Health and Safety procedures are followed to ensure your team’s and guests safety. Qualifications To be successful for this role you are required to have completed a recognized trade qualification, and to have previously worked in a kitchen with the focus on À la carte service. Additionally you will display the following characteristics: A genuine passion for cuisine and cooking with a creative flair. Excellent communication with fluency in English; additional languages are a plus. Well versed in all aspects of Food Hygiene, HACCP and OH&S to ensure safe working practices are followed within the kitchen. Flexibility regarding your work availability is essential, as we operate 7 days a week, including public holidays. Unlimited working rights in Australia a must. Work visa sponsorship will not be provided. Additional Information What's in it for you? Access unforgettable experiences from day one with our ALL Heartist Benefits - with over 70 partners globally, across travel, gourmet dining, wellness, and sport. Experience our hotels with preferential rates at Accor properties, as well as discounted rates for Family & Friends. Reach your potential, with tailored development programs, and learning pathways delivered by Accor Academy. Grow and create your path, with clear development pathways across more than 45 unique brands. Why work for Accor? Accor is one of the worlds largest hospitality companies, with over 5,800 hotels across 110 countries. Placing people at the heart of everything we do, we welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. Our commitment to Diversity & Inclusion: We are an inclusive employer, and our ambition is to attract, recruit, and develop diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you are most welcome to let us know. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Lead the kitchen team in the high-quality preparation and presentation of menu items while managing cost margins. Coordinate with front-of-house staff and ensure strict adherence to health, safety, and hygiene procedures.