SOUS CHEF
• Ensure high quality and good presentation of food provided to guests, achieve the expected professional standard within a reasonable timeframe of service.
• Responsible to be the relief coverage for the Head Chef in his/her absence.
• Work alongside the Head Chef to achieve set monthly profit targets.
• Oversee training, growth and development of kitchen team members of a lower level, ensure consistent leadership is demonstrated in the kitchen during service periods.
• Demonstrate superior product knowledge of menu items and seasonal ingredients and ensure this knowledge is filtered down to the rest of the kitchen team.
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen, and encourage open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Assist the Head Chef in the process of designing and costing the seasonal a-la-carte menu and banquet menu.
• Assist in achieving set targets on the cost of food. Conduct monthly accurate stock takes of all consumables.
• Ensure supplies and resources are maintained to within par levels –
overseeing ordering and stock control where necessary.
• Ensure completion of daily mise-en-place lists.
• Assist the Head Chef in controlling wage costs by effective rostering practices.
• Minimise wastage at all times, whilst ensuring other kitchen team members are trained on efficient cooking techniques to minimise
wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping them clean and handling them with care at all times.
• Undertake kitchen duties when required, including cleaning of equipment and preparing service areas.
General:
• Adhere to company grooming policy; ensure that you are wearing the correct uniform, with your name badge visible.
• Be aware of, and practise safe food handling and preparation techniques.
• Ensure that all information is kept confidential unless otherwise advised.
• Ensure that you go about your work in a way that adheres to Workplace Health & Safety requirements and Safe Work Operating Procedures.
• Report any workplace hazards as you see them and support the Company in its vision to provide a safe workplace.
• Represent the Company in a positive manner, displaying the values, ethics and pride at all times.
• Complete to the best of your ability any additional tasks within reason as provided by the Head Chef and the Management.
FOOD SCIENCE & TECHNOLOGY INTERN
The intern will assist with:
1. Technical and analytical assessment across different food groups, for linking to sensory findings and value improvement opportunities
2. Working closely with Australia’s product development and sensory teams to develop portfolio product knowledge across the market
3. Report and present findings to internal teams to develop value improvement plans and potential new product opportunities
4. Define any patterns in the analytical data with key sensory attributes as product sensory is completed
5. Potentially develop new testing and thinking of how to measure and document normally subjective elements.
HOTEL SERVICES TEAM MEMBER
You will use your previous hotel experience and Opera (Property Management System) expertise to look after our guests, from arrival to departure and every step in between. As the face of the hotel your presentation, local knowledge and ability to take ownership of any issue or request will be the key to creating a seamless experience for each guest.
To be successful in this role you'll be a motivated, positive person with excellent interpersonal skills. You'll also have:
Experience in interacting with customers from all backgrounds, and an ability to achieve a high level of service that consistently meets and exceeds the expectations of our customers
The ability to work under pressure, multitask and think on your feet to quickly resolve issues is required
A passionate person who is able to make both their colleagues and guests smile
The ability to work under pressure, multitask and think on your feet to quickly resolve issues is required
To be successful in this role you'll be a motivated, positive person with excellent interpersonal skills. You'll also have:
Experience in interacting with customers from all backgrounds, and an ability to achieve a high level of service that consistently meets and exceeds the expectations of our customers
The ability to work under pressure, multitask and think on your feet to quickly resolve issues is required
A passionate person who is able to make both their colleagues and guests smile
The ability to work under pressure, multitask and think on your feet to quickly resolve issues