Chef de Partie - Mercure Melbourne Southbank

at  Mercure

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.
This 4-star property, Mercure Melbourne Southbank, welcomes all guests, whether for business or leisure, short or long stay. Offering the ultimate location on the doorstep of the stunning Yarra River and next door to iconic landmarks Queen Victoria Gardens, National Gallery of Victoria, Flinders Street, Collins Street and hidden alleyways, it’s the perfect base for any stay and to work..
After an extensive refurbishment our new F&B concept is in full swing. Consisting of a 100-seat restaurant, large bar area, cafe and conference spaces now is a great time to join our kitchen team.
Job Description
We are currently seeking a Full Time Chef de Partie to join the professional and dynamic kitchen team.

KEY RESPONSIBILITIES INCLUDE BUT NOT LIMITED TO:

• Assist with the implementation of programs to ensure high standards of cleanliness and organisation within the kitchen.
• Lead employees by setting a positive example.
• Assist with menu preparation and ensuring adequate supplies are available for service.
• Prepare and present menu items, demonstrating variety and flair.
• Ensure stock rotation and minimum wastage.
• Ordering of stock as required
• Mentor and co-ordinate the work of junior chefs.
• Shifts will be a combination of morning and evening shifts
  Qualifications

TO BE SUCCESSFUL IN THIS ROLE YOU SHOULD DEMONSTRATE:

• Trade qualification and experience in a similar role, preferably within a hotel environment.
• Excellent technical knowledge with experience in a variety of cooking techniques and styles.
• Demonstrated experience leading staff.
• Exemplary communication skills.
• Excellent organisational skills.
• Ability to maintain high and consistent standards.
• Demonstrated ability to maintain food safety standards and understanding of HACCP.
• Understanding of WHS principals as they apply to the kitchen environment.
  Additional Information