Summary
Hyatt Place Melbourne Caribbean Park sets a new standard of accommodation located in the south-eastern suburbs of Melbourne, a mere 27 kilometres from the CBD. Ideally located for business and leisure travellers, the hotel boasts 171 stylish guestrooms and combines style and innovation to deliver casual hospitality and purposeful service in a smartly designed, high-tech and contemporary environment.
Delivering unparalleled comfort and luxury, the hotel comprises of Archie’s restaurant, grab-and-go food market, bar, lobby lounge, 24-hour fitness center and flexible event space for up to 170 people.
Surrounded by 275 acres of serene natural parklands, an 80-acre lake offering an abundance of native wildlife and picturesque landscaped gardens and walkways. Purposefully positioned to explore the Dandenong Ranges and neighbouring Yarra Valley, Mornington Peninsula and Phillip Island. The hotel will be active in the local community, embracing and supporting local businesses and creating unique stories around the hotel’s services, facilities, and product offerings.

QUALIFICATIONS

• Previous experience as a Commis Chef in a large hotel or restaurant.
• Relevant qualifications / certificates in Cookery (Certificate III or equivalent), HACCP & local Food Safety Handling & Hygiene
• Previous experience as a Commis Chef or Apprentice Chef in a similar fast-paced, kitchen environment
• Ability to work productively and safely at all times with a focus on quality control
• Excellent communication and organisational skills
• The flexibility to work on a rotating roster including weekends and public holidays
• The ability to create a positive first impression with an understanding of the importance of 5 star grooming standards

ABOUT THE ROLE

As a Commis Chef, you will be responsible for ensuring that the Kitchen operations run smoothly and that all culinary and organisational standards are maintained at all times. You will be responsible for preparing consistent, high quality food products that support the kitchen’s operating concepts whilst adhering to the brand standards.
Working in a team, you will support the Chef de Partie and Sous Chef in the day to day operations as well as supporting the team to achieve our purpose.
This varied and dynamic role provides a chance to develop your Hospitality career within an international company; either in Australia or overseas.

MAIN RESPONSIBILITIES

• Prepare, create and present all dishes for restaurant and functions
• Organize and set up the assigned section of the kitchen effectively and efficiently
• Ensure all operating supplies and food products are sufficiently stocked for a smooth operation of the kitchen
• Maintain a clean and hygienic work environment
• Assist the Head Chef, Sous Chef and the kitchen brigade in ensuring culinary standards comply with company and hotel policies and procedures
  Qualifications