Chef Roles - Demi, Chef de Partie, Head Chef at Fairmont Chateau Lake Louise Alberta

Gold Coast, Queensland, Australia -

Full Time

Start Date

Immediate

Expiry Date

18 Jun, 26

Salary

100000.0

Posted On

20 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Presentation, Food Preparation, Menu Knowledge, Seasonal Ingredients, Team Leadership, Training, Communication, Stock Rotation, Cleanliness, Inventory Management, Mise-en-place, Waste Minimization, Equipment Maintenance, Menu Design, Costing, Stock Taking

Industry

Hospitality

Description

Company Description Accor is a world leader in the hotel industry, present in 110 countries, with more than 5,000 hotels and 10,000 restaurants and bars. The group deploys an integrated hotel ecosystem that is among the most diversified in the sector, notably associating luxury and high-end brands, mid-range and economic offers, exclusive lifestyle concepts, venues for shows and entertainment, clubs, restaurants and bars, private residences, shared accommodation, concierge services and co-working spaces. Accor thus has a portfolio of incomparable brands, led by more than 300,000 employees around the world. More than 65 million members benefit from the group's complete loyalty program, ALL - Accor Live Limitless. Job Description Do you thrive in the kitchen? We are hiring for multiple chef roles to share their creative flair with our kitchen team. We currently have positions available for Demi Chef, Chef de Partie, and Head Chef - Across a range of Australian regional locations outside of Sydney, Melbourne, & Brisbane. As our next Demi Chef, you will: Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. Maintain strong product knowledge of menu items and seasonal ingredients Ensures adequate support, leadership and training is provided to kitchen Team Members of a lower level. Facilitate open communication with Management to ensure understanding of cuisine standards Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. Ensures supplies and resources are maintained to within par levels Ensures completion of daily mise-en-place lists Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times Undertaking of kitchen duties, including cleaning of equipment and preparing service As our next Chef de Partie, you will: Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. • Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods. Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. Keep up to date with industry changes by actively networking with industry peers and venues Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods Facilitate open communication within the kitchen team to ensure understanding of cuisine standards Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. Ensures supplies and resources are maintained to within par levels Ensures completion of daily mise-en-place lists Oversees ordering and stock control Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas As our next Head Chef, you will: Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. • Responsible for achieving set profit targets for the outlet. Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team. Keep up to date with industry changes by actively networking with industry peers and venues. Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods. Facilitate open communication within the kitchen team to ensure understanding of cuisine standards. Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets. Implement daily/weekly specials Banquet menu design to achieve a quality, easily marketed product that is cost effective. Assist in achieving set targets on cost of food. Monthly accurate stock takes of all consumables. Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary. Ensures completion of daily mise-en-place lists. Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage. Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times. Qualifications Leadership experience within a professional kitchen environment Demonstrated experience with dietary requirements including creating menus to suit those requirements Demonstrated experience and understanding of adhering to local regulations concerning health, safety, or other compliance requirements & an understanding of HACCP management With culture at the core of this business, you will be a leader invested in your staff, their development and productivity A food Safety Supervisor certificate is desired High levels of organisation & time management skills Additional Information Demi Chef - $68,864 - $75,000 Chef de Partie - 68,864 - $75,000 Sous Chef - $76,515 - $85,000 Head / Executive Chef - $85,000 - $100,000 Job-Category: Culinary Job Type: Permanent

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Responsibilities

Responsibilities span ensuring high quality and presentation of food according to property standards, overseeing food preparation, and maintaining efficient kitchen operations for Demi Chef, Chef de Partie, and Head Chef roles. Senior roles also involve team leadership, training, menu design, costing, and achieving profit targets.