Chef de Partie at Accor

Rowland Flat, South Australia, Australia -

Full Time

Start Date

Immediate

Expiry Date

01 Jan, 26

Salary

0.0

Posted On

03 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Trade Qualification, Ability to Work Under Pressure, Teamwork, Hygiene, Safety, Food Preparation, Menu Planning, Stock Control, Inventory Management, Training, Supervision, Quality Control, Waste Control, Culinary Skills, Attention to Detail, Time Management

Industry

Hospitality

Description

Company Description Join us at Accor, where life pulses with passion! Located in the world renown wine region of Barossa Valley, the Novotel Barossa Valley Resort is nestled amongst the vines of Jacob's Creek and the Barossa Valley ranges it is easy to be immersed in the beautiful regional setting. The Resort offers 140 beautifully appointed guest rooms, a variety of food and beverage options and the largest conference and events space in regional South Australia Whilst living and working in this picturesque region you can explore the many vineyards, Cellar Doors, take a hot air Balloon ride, take long bush walks, have a hit of golf or indulge in some relaxation at Endota Day Spa. As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart, Join us and become a Heartist®. Job Description Ready for a sizzling career move? At The Novotel Barossa Valley, we pride ourselves on showcasing the best of our region. Our kitchen team is passionate about using fresh, locally sourced ingredients and creating a wide variety of dishes from scratch. From house-made sauces and stocks to freshly baked breads and desserts, we focus on quality, flavor, and craftsmanship in everything we serve. Key Responsibilities: Prepare and present à la carte dishes and/or buffet menus according to the restaurant’s standards and recipes. Manage a specific kitchen section (e.g., grill, sauce, fish, meat) during service. Ensure all mise en place is completed before service begins. Maintain high levels of hygiene, safety, and sanitation in the kitchen. Work closely with the Sous Chef and Head Chef to plan menu items and specials. Monitor portion and waste control to maintain food cost efficiency. Train and supervise commis chefs, demi chef de parties and apprentices as needed. Ensure food is prepared on time and meets quality expectations for each order. Assist in stock control and inventory checks for your section. Maintain consistency in taste, quality, and presentation across all à la carte dishes. Qualifications Your experience and skills include: Trade qualification Ability to work well under pressure in a fast paced environment Ability to work cohesively and collectively as part of a team Add diplomas/certifications required if needed Additional Information What's in it for you: Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world!

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Responsibilities

Prepare and present à la carte dishes and manage a specific kitchen section during service. Ensure high levels of hygiene and safety while training and supervising junior kitchen staff.