Chef de Partie at Accor

Adelaide Airport, South Australia, Australia -

Full Time

Start Date

Immediate

Expiry Date

21 Jun, 26

Salary

0.0

Posted On

23 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Al La Carte Dining, Buffet Environment, Menu Preparation, Employee Training, Cost Control, HACCP, WHS Requirements, Team Coordination, Time Management, Multitasking, Interpersonal Skills, Communication

Industry

Hospitality

Description

Company Description Who are we? At Accor our goal is that every person feels welcome and feels valued. We ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things! The world is more welcoming when we’re connected heart to heart. How do we do it? We care, we dare, we place people at the heart of everything we do. What do we do? Accor operates a selection of Qantas Lounges globally, bring our service passion and values to the aviation industry. Every day we connect with thousands of travelers as they adventure around Australia and the world. Qantas Lounges by Accor provides a relaxing start to a holiday, an efficient workspace between flights, and a welcoming pause on the way to anywhere. With a range of offerings from upscale to luxury, our Lounges receive rave reviews from both our customers and our team. We are seeking a highly motivated Full Time - Chef de Partie to join our welcoming team providing the highest quality food for our guests and help lead our kitchen team at Adelaide Qantas Lounges! Job Description As our Full Time - Chef de Partie you are working as a leader within the kitchen team, providing support to our Executive Chef and Sous Chef. You will have experience in working al la carte dining as well as in a buffet environment. All of our kitchen roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for cooking the highest quality of dishes Assisting leading and motivating the kitchen team to consistently deliver high quality food for our guest Preparing fortnightly menu changes across our three lounges Contributing to employee training, development and supervise daily operations Supporting Executive Chef and Sous Chef with cost control, to ensure smooth daily operations Detail-focused with the ability to deliver consistently high-quality food under pressure Knowledge of a wide range of cooking methods and techniques Time management skills with the ability to multitask Good interpersonal skills with ability to communicate with all levels of team members Qualifications What we are looking for Previous experience as a Demi Chef or Chef de Partie working in a similar fast-paced environment with a minimum of 2-year experience Strong leadership, communication and team coordination skills Understanding of HACCP and WHS requirements Availability to work a flexible roster, including weekends and public holidays Qualifications Formal culinary qualifications (e.g., Certificate III or IV in Commercial Cookery or equivalent) MUST have full working rights within Australia Ability to pass a federal police background and security check Additional Information Great benefits with two iconic travel partners - Accor and Qantas! Discounted Stays at Accor Hotels - Globally over 3,000 hotels Staff travel rates with Qantas, Jetstar & Jetstar Asia Staff Meals & Barista coffee on duty Work with two iconic businesses and experience the buzz of the working in the Aviation industry Excellent working conditions & career opportunities Great learning and development programs available A company genuinely focused on its team members Are you looking to climb the ladder in the hospitality industry? Apply now! Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Chef de Partie will act as a kitchen team leader, supporting the Executive Chef and Sous Chef by motivating the team to consistently deliver high-quality food, which includes preparing fortnightly menu changes across three lounges. This role also involves contributing to employee training and supervising daily operations while assisting with cost control measures.