Chef de Partie — Elevate Guest Experience | Visa Sponsorship in Brisbane

About the job Chef de Partie | 482 Visa Sponsorship

Position: Chef de Partie | 482 visa sponsorship opportunity

Location: Brisbane City QLD 4000, Australia

Job type: Full-time, onsite / 38 hours per week

Salary range: AUD 76,515 to 80,000

Visa Sponsorship: For the right candidate

Job Brief:

As the Chef de Partie, you are responsible for delivering an exceptional guest experience while displaying professional leadership skills to your colleagues and co-workers. We recognise that the whole team are hospitality professionals that want to deliver the best experience to the guests.

Responsibilities:

• Embrace and adhere to client's Brand and Service Standards; demonstrating Authenticity, Trust, Resilience, Passion and Innovation in every interaction with both internal and external guests.
• Acknowledge every customer first, using their name when you know it and with a smile.
• Speak clearly and listen intently to facts and feelings when communicating to all internal and external guests.
• Personally own, act and solve problems and complaints. Be a Brand Ambassador for client's business at all times.
• Recognise every opportunity with a customer is an opportunity for growth.
• Actively interact with customers to anticipate needs, handle guest enquiries, and solve problems.
• Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests.
• Obtain a solid knowledge of the hotel product, including room types, rates, food and beverage outlets and other hotel features and guest facilities.
• Support and abide by client's LSOPs pertaining to Anti-Discrimination, Sexual Harassment, Equal Employment Opportunity and relative policies.
• Be aware of all environmental practices, policies and procedures and implement these on a daily basis.
• Be aware and adhere to all of client's Health, Safety and Environment (HS&E) policies and procedures.
• Perform any reasonable task as requested by management.
• Consistently deliver the Food Product per menu standards – quality, quantity, presentation and time-based on business forecasts.
• Accurately follow the POS Ordering system to ensure all orders are registered and accounted for.
• Minimise wastage through the use of correct tools and techniques including storage, while preparing mise-en-place and the cooking of foods.
• Care for all equipment and minimise breakages/damage of Operating Equipment and Kitchen Smallware.
• Optimise use of all consumables, collateral and other accessories provided as a part of the Food service delivery.
• Record and report all maintenance requirements so that repairs may be effected before further deterioration which will lead to guest dissatisfaction.
• Work to accomplish scheduled tasks and responsibilities in the allotted time so that the Food & Beverage operation can function smoothly.
• Report all incidents of guest dissatisfaction to superiors immediately.
• Share suggestions/observations at daily briefings and departmental meetings on opportunities to control costs without a negative impact on the guest experience.
• Display a high degree of flexibility in acceding to off the menu guest requests.
• Offer comparable alternatives where guests' original request cannot be delivered to their expectation.
• Demonstrate innovation through the presentation of food displays for buffets and presentations.
• Keep abreast with changes and developments introduced by the kitchen leadership team.
• Always maintain designated areas and equipment in clean orderly condition.
• Attend product/offering related training to be well versed with new techniques, products and equipment.
• Attend regular pre-shift briefings for sharing information and important details pertaining to the shift.
• Actively participate in monthly department meetings, encouraging feedback and suggestions from team members.
• Explore opportunities to generate additional guest goodwill, repeat clientele and revenue through services and offerings.
• Take necessary precautions and follow laid down procedures for the operation of all equipment.
• Ensure understanding of new and updated information regarding policies, rates and general hotel information.
• Participate in training programs inclusive of induction and skills training.
• Engage in daily meetings with Executive Chef and Food and Beverage Team.

Workplace Health & Safety Compliance:

• As an employee, be responsible for undertaking work duties in a safe manner and minimising impact on the environment or the health and safety of others.
• Maintain the highest level of hotel security by adhering to corporate procedures.
• Be familiar with property safety, first aid and fire and emergency procedures.
• Use safe manual handling techniques and practice safe work habits following the Health, Safety and Environment policies.
• Take ownership for workplace health & safety in the hotel.

Skills Required:

• Designing menus, estimating food and labour costs, and procuring ingredients.
• Supervising food quality during preparation and presentation.
• Coordinating with managers, dietitians, kitchen staff, and servers on meal preparation.
• Demonstrating cooking techniques and providing guidance on culinary processes.
• Preparing and cooking a variety of dishes.
• Ensuring compliance with hygiene and food safety regulations.
• Recruiting and training kitchen staff if required.
• Handling food storage, freezing, and preservation methods.

If this sounds like something you are looking for, kindly send us your resume on recruitment@octopusonestaffing.com.au and we will be in touch.