ADDITIONAL INFORMATION

Job Number25121785
Job CategoryFood and Beverage & Culinary
LocationThe Westin Brisbane, 111 Mary Street, Brisbane, Queensland, Australia, 4000
ScheduleFull Time
Located Remotely?N
Position Type Non-Management

ROLE OVERVIEW

As a Demi Chef, you’ll be at the heart of the kitchen, perfecting your craft in assigned sections while ensuring all dishes meet the exceptional standards set by the Sous Chef and Executive Chef. When needed, you’ll take the lead in your section, showcasing your organizational and leadership abilities.
In this role, you’ll also train and supervise chefs at lower levels, helping them grow their skills and thrive in a fast-paced environment. Strong communication and teamwork with other departments will be essential to ensuring smooth and efficient service.
By performing your duties with professionalism, safety, and courtesy, you’ll play a key role in delivering memorable dining experiences while upholding the hotel’s high service standards. This is your opportunity to shine and elevate your culinary career!

KEY RESPONSIBILITIES

• Coordinate and oversee activities within your section during busy periods, ensuring efficiency and seamless teamwork.
• Prepare and present high-quality dishes while maintaining strict adherence to health, safety, and hygiene standards in all food preparation and storage. Making sure it is in compliance with in compliance with HACCP, food safety standards, and local legislation.
• Work closely and communicate effectively with the Executive Chef, Sous Chef, and team members, as well as collaborating with other F&B outlets, to optimize kitchen and ensure smooth operations.
• Contribute to menu development through innovative ideas and improvements that align with brand values and standards.
• Anticipate guest needs, provide personalized recommendations, and maintain a strong focus on delivering exceptional guest satisfaction.
• Assist in maintaining and controlling all venue expenses, ensuring they are within budget guidelines and business levels, eg. wage costs, overtime, supplies
• Monitor and manage food stock levels, ensuring they are sufficient, meet quality standards, and are properly stored and rotated.