Demi Chef at Accor

Sydney, New South Wales, Australia -

Full Time

Start Date

Immediate

Expiry Date

21 Aug, 26

Salary

0.0

Posted On

23 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Preparation, Kitchen Leadership, Cost Control, Stock Rotation, Food Presentation, HACCP, Food Safety Standards, WHS Standards, Staff Delegation, Apprentice Coordination

Industry

Hospitality

Description

Company Description The Company & Hotel We are ‘relentlessly guest obsessed’ at Accor. Everything we do, we do to help our guests feel welcome and valued and to give them the best experience possible. Novotel Sydney International Airport is a 271-room hotel, including a 150-seater a la carte restaurant, Bar & 11 Conference rooms. We are located along the Cooks River, near the International Airport. We are looking for the right person to join the team, someone who can move with the changing business and grow & develop with AccorHotels. What we Offer #itsgoodtobeus – Oh, yes, it is! We live and breathe by our four principles People Crave Belonging People Want the Real Deal Every Person has a Story People Hate to be Wrong You will learn a lot more about these principles if you come to work for us! Imagine coming to work every day and encouraged to bring your TRUE self to work? You will have the opportunity to build your skills and expertise to reach your potential and personal goals. We also provide duty meals, benefits and discounts in over 100 countries with Accor as well as access to a number of benefits with our partners. Job Description The Role We are looking for a talented Demi Chef who is dedicated to providing a memorable experience and ensuring service is smooth sailing! In this role you will: Assist the Executive Chef with menu preparation and ensuring adequate supplies are available for expected service. Lead employees by setting a positive example. Liaise with restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes. Delegate duties and responsibilities to kitchen employees to ensure service demands are met. Maintain excellent presentation standards and cost control for all food and beverage outlets, whilst maintaining recipe standards. Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel. Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained. Works with and co-ordinates the work of apprentices in the preparation and production of food as required. . Keep all working areas clean and tidy & ensuring all equipment is maintained, serviced and cleaned to WHS standards. Qualifications What we are looking for If this role interests you and you can demonstrate that you have: A true desire to work with people and create human connections to enable you to learn your team An ability to ask the right questions and listen intently to gather enough information to solve problems, resolve complaints and create those Heartist Moments A professional appearance and demeanour that will represent our brand well Have a curious mindset to be able to spot tiny frustrations, seemingly insignificant needs, and the times that service could be even better for our guests Flexibility to work a rotating roster including mornings, evenings, weekends and public holidays Understanding of and the ability to maintain food safety standards and HACCP We want to hear from you! Additional Information Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities. When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration. Job-Category: Culinary Job Type: Permanent Job Schedule: Casual

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Responsibilities

Assist the Executive Chef with menu preparation, supply management, and the coordination of kitchen staff and apprentices. Maintain high presentation standards, cost controls, and strict food safety and hygiene protocols.