Sous Chef | Banquets
- Darling Harbour, NSW Sydney, NSW
- Permanent
- Full-time
- Hands on management of Banqueting operations on a day to day basis with additional outlets as required
- Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
- Work with the Senior Sous Chef and Culinary Director to create menu's and manage recipe costing inclusive of outlet menus, seasonal menus and special event menus.
- Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
- Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
- Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
- Work closely with the Food & Beverage Management to meet food and beverage operational objectives.
- Co-ordination of the stewarding team to meet the kitchen's requirements.
- Strive to implement the Accor Vision and demonstrate active use of Accor Values.
- Efficiently manage rostering and talent of the team.
- Assist in kitchen recruitment and onboarding.
- Any other duties assigned by your manager.
- Qualification in Commercial Cookery.
- Highly motivated with excellent attention to detail.
- 1 - 2 years experience in a similar role.
- Strong communication skills and attention to detail.
- Ability to work a rotating roster including weekends & public holidays.
- Working understanding of food safety standards and HACCP.
- Ability to work under pressure and meet tight deadlines.