Job Brief:
Position: Executive Chef 
Location: Flinders Ln, Melbourne VIC 3000
Job type: Full Time, 38 hours/week
Salary range: AUD 76,515 to 85,000

As the (Acting) Executive Chef at Pro-Invest Hotel Operating Melb Flinders Pty Ltd, you are responsible for delivering an exceptional guest Experience at Hotel Indigo Melbourne on Flinders and Next Hotel Melbourne, Curio Collection by Hilton (The "Hotels"), and their respective venues, Bistrot Bisou and La Madonna Restaurant and Bar, 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 our Core values of Trust, Transparency, Commitment and Integrity.

Responsibilities:
Higher Duties

• Facilitate prompt resolution of all guest issues through empowering staff to take necessary decision based on a framework of situations.
• Keep a record of all issues so that information is communicated to all concerned and issues may be mitigated in the future.
• Demonstrate innovation through the creation and presentation of menus and food displays for all buffets and presentations, Organising special events and celebrations to showcase activities, cuisines, or wines and ensuring timely communication to regular guests and patrons
• Upkeep and setup of the Kitchen, storage and other back of the house areas per customised mise-en-scene checklist so that they remain fresh, functional and inviting.
• Encourage product / offering related training so that the team are thorough with the correct method of service and knowledgeable about what they are serving.
• Organize regular pre-shift briefings for the sharing information, important details• pertaining to the shift and an opportunity for a grooming check to ensure all employees are suitably attired and groomed.
• Organize monthly department meetings to encourage feedback and suggestions from team members on ways to serve guests better and their evaluation and implementation by internal teams.
• Perform any reasonable task as requested by General Manager
• Embrace and adhere to IHG and Hilton brand standards in every interaction with both internal and external guests.
• Maintain a high level of product and service knowledge to explain and sell services and facilities to guests.

Financials

• Prepare forecasts of day-to-day kitchen operations / requirements, used to control and schedule adequate resources, the production of mise-en-place and advance production for functions and events.
• Develop and follow a pricing strategy based on costs, competitor pricing, the overall dining experience and value for money.
• With the Cluster Finance Team, implement and monitor checks and balances to ensure that compliance of ethical work practices in all activities.
• Based on the approved Operational Budget and Monthly forecast, monitor kitchen related expense heads to ensure profitability levels are achieved without compromising the quality of the guest experience.
• Optimise manpower utilisation per forecasted activity and events planned.
• Timely updating all recipes so that accurate Food & Beverage Control Reports are generated.
• Assist the Cluster Finance Team in conducting month end and other periodic stock take inventories
• Monitoring and analysing the Daily, Month End Reconciliation and Potential Food Cost Reports and put in necessary steps to keep expenses within acceptable levels.
• Implement and monitor procedures for various authorization(s), par stocks, storage, breakage, spoilage, inter kitchen transfers, gratis and amenities, along with the financial implication on a regular basis.
• Review Slow Moving/ Non-Moving Stocks and determine how to exhaust stocks before expiry / spoilage
• Review Profit & Loss statements and identify areas of excellence and areas that need to be monitored more closely for the future.
• In conjunction with the Hotel Manager, prepare Operating Equipment Replenishment (Stewarding) plan and budget along with the annual Capital Expenses plan with necessary justification and potential savings / additional revenues.

Revenue Management

• Working with the team to create activities and special events to showcase outlets and to increase revenues, demonstrate the team's talent and build street credibility
• Maximise all business revenue streams across all operating departments, with results measured relative to the agreed financial budgets.
• Working with the Cluster Sales and Marketing Team to build and reinforce awareness of the Hotels and their venues.
• Plan and execute new activities, promotions, celebrations and events on a periodic basis tied into the Hotels' marketing strategy.

People Management

• Fosters a positive & Collaborative environment which promotes two-way communications, regular team meeting & celebrations.
• Motivates the team through positive feedback, recognition and nominations for local and national awards.
• Contribute to the Hotels newsletter and encourage team activities, charity events and share with the wider community. Showcase the talent of the team.
• Lead by example and be a role model for the team.
• Is responsible for recruitment, probation & performance reviews and counselling of direct employees.
• Provide correct information and documentation to HR for Onboarding & offboarding employees.
• Demonstrate Core values and ensure all team members receive the appropriate brand training so they are aligned with the culture.
• Consult & communicate with People and Culture on any employee relations matters.
• Motivates all team members to perform their duties by demonstrating professionalism, organisational skill and team spirit.
• Deliver the departmental orientation training and other relevant training programs, especially WHS & compliance training.
• All new employees should receive, onboarding, site tour, uniform and welcome introductions to the rest of the team.
• Creating an environment that is enabling and stimulating for the Hotels' Kitchen Brigade through continuous training, well-defined work process and a framework of operational guidelines supported by sound product knowledge, clear understanding of roles and interdependencies with other functions required in making the entire Food & Beverage Operation a success