Chef de Partie at Voco and Hotel Indigo Brisbane City Centre.

Entity: BRISBANE QSS PTY LTD & PRO-INVEST BRISBANE NQ PTY LTD.

Job Brief: 

• Nature of Employment Permanent full-time position
• Working Hours: 38 hours per week
• Salary Range: Generous rates of pay - $73,200 - $80,000
• Number of positions available - 3
• Location of Employment: 27/35 Turbot St, Brisbane City QLD 4000

About Vista Hospitality Group

Vista Hospitality Group introduces a market leading approach to the Australasian hospitality sector, with a suite of resources and operational advantages uniquely tailored for owners and partners. Integrating industry expertise from Pro-Invest Group and Next Story Group, this new joint venture leverages both platforms’ resources and capabilities from development and asset management right through to operations, a dynamic portfolio of hotel brands and the versatility to apply global brands, to deliver stronger returns and a new view of optimisation and scale. We are a trusted partner to global hotel brands including voco, Sebel, Indigo and our own brands: Next, Ink, Sage and Country Comfort.

Position Overview

As the Chef de Partie, you are responsible for delivering an exceptional guest Experience, whilst 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, so why limit you to just one area. We want you to bring out your passion and deliver on the Core values of Passion, Accountability, Integrity and Respect to each other and the guests.

Core Responsibilities

• Embrace and adhere to Vista Hospitality Group 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 Vista Hospitality Group at all times.
• Recognise every opportunity with a customer is an opportunity for growth.
• Actively interact with customers to anticipate needs, handle guest enquires, 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 with Vista Hospitality Group’s LSOP’s 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 Vista Hospitality Group’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, preparation of adequate mise-en-place and other tasks as set out by the Executive Chef to facilitate consistent food production and service
• Accurately following 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 of 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 and enhanced repair bills.
• 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 so that corrective steps may be taken to pacify the guest then and there.
• 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.
• Offering comparable alternatives where guest’s original request cannot be delivered to their expectation.
• Demonstrate innovation through the presentation of food displays for buffets and presentations.
• Keeping abreast with changes and developments introduced by the kitchen leadership team in the selection, production, and presentation of the menu.
• Always maintain designated areas and equipment in clean orderly condition, reporting any malfunctions / breakages / repairs to the concerned department and supervisor
• Attend product / offering related training to be well versed with new techniques, products and equipment.
• Attend regular pre shift briefings for the sharing information, important details pertaining to the shift and grooming check.
• Actively participate in monthly department meetings, encouraging feedback and suggestions from team members.
• Demonstrate a high degree of flexibility in meeting guest requests, always offering appealing alternatives instead of refusal and encouraging the team to follow suite.
• Explore opportunities to generate additional guest goodwill, repeat cliental and revenue through services and offerings that fulfil the unexpressed need of the Guest.
• Take necessary precautions and follow laid down procedures for the operation of all equipment and other activities
• Ensure understanding of new and updated information regarding policies, rates and general hotel information.
• Participate in training programs inclusive of induction and skills training.
• Actively participate in organised meetings and is a contributor to the wider Hotel Management team.
• 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 and follow all FLS guidelines & instructions.
• Maintain the highest level of hotel security by adhering to corporate procedures while identifying areas of risk and applying adequate control measures to minimise such risk, including but not limited to safety, fire and emergency, cash handling, guest confidentiality, key management, staff security and stock control.
• Be aware of all environmental practices, policies and procedures and implement these daily.
• Take necessary precautions and follow laid down procedures for the operation of all equipment and other activities
• Be familiar with property safety, first aid and fire and emergency procedures.
• Use safe manual handling techniques, practice safe work habits following Vista Hospitality Group Health, Safety and Environment policies, wear protective clothing provided where necessary and take a consultative role in assisting and maintaining a clean, tidy work area and a healthy and safe working environment.
• Take ownership for the workplace health & safety in the hotel liaise with the WHS committee, review incidents, hazards and the risk compliance in the property, finding solutions to eradicate any potential risks.
• Embrace and adhere to Vista Hospitality Group Brand and Service Standards.
• Adhere to the Vista Hospitality Group Code of conduct policy.
• Support and abide with Vista Hospitality Group’s policies 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 Vista Hospitality Group’s Health, Safety and Environment (HS&E) policies and procedures.

Welcome to Indigo, we are a storytelling brand. Our hotels capture the true spirit of the neighbourhoods they belong to. The stories they tell inspire guests to make unique discoveries and forge meaningful connections to the diverse people, places and cultures of our world.

We welcome all guests unto our neighbourhood and share our love for it. We inspire them to explore and discover different perspectives. we help them create new stories.

Our service pillars at Hotel Indigo are:

• Celebrate Individuality
  • We are always ourselves, and we embrace the diversity and uniqueness in all- both guests and staff alive.

• Discover our neighbourhood
  • We use our local knowledge and relationships to ignite curiosity in our guests.
• Neighbourhood connection
  • Fostering a culture of local discovery and story sharing inside and outside of the hotel to better connect our guests to the authentic experiences they seek.

Skills Required:

Education and Qualifications: Completion of a Certificate III or IV in Commercial Cookery or equivalent.

Experience: Several years of experience in a professional kitchen, often starting as a cook or junior chef before advancing to Chef de Partie.

Specialization: Expertise in a specific area of cooking, such as pastry, grill, or sauté.

Skills: Strong cooking skills, knowledge of food safety and hygiene regulations, and the ability to work in a fast-paced environment.

Management Abilities: Experience in supervising kitchen staff, training juniors, and managing a section of the kitchen.

Communication: Good communication skills to liaise with other kitchen staff and management effectively.

Creativity: A creative approach to menu planning and food presentation.

Physical Stamina: Ability to work long hours on your feet and handle the physical demands of the kitchen.

Menu Development Skills: Ability to assist in menu development and cost control, including food portioning and inventory management.

Time Management: Strong time management skills to prioritize tasks and ensure timely meal preparation.

Adaptability: Flexibility to adapt to changing menus and seasonal ingredients, as well as the ability to handle unexpected challenges in the kitchen.

Teamwork: Strong team player attitude to collaborate effectively with kitchen staff and front-of-house teams.

References: Strong references from previous employers in the culinary field may be beneficial.