Business Name: Hotel Indigo Melbourne on Flinders (Pro-invest Hotel Operating Melb Flinders Pty Ltd/ Pro-invest Hotel Operating Campbell5 Pty Ltd) BESO

Job Title: Head Chef

Permanent full-time position 

 38 hours per week Monday to Friday 

AUD 90,000 - 95,000 per year + superannuation

575 Flinders Ln, Melbourne VIC 3000

Welcome to Indigo, we are a storytelling brand. Our hotels capture the true spirit of the neighborhoods 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 neighborhood 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.

We are looking for a Head Chef to join our team to help us continue delivering high-quality service to our customers. Head Chef will manage all aspects of the kitchen operations. They will supervise, train, and develop the kitchen team. Ensuring there is a focus on health & safety and exceptional food hygiene practices. You will be passionate, flexible and be able to work independently to deliver the best experience to the guests.

The tasks and duties performed by the Head Chef include:

• DUTIES AND RESPONSIBILITIES

• 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.
• 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 Financial Controller, 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.
• Care of all equipment and minimise breakages / damage of Operating Equipment and Kitchen Smallware
• Record and report all maintenance requirements so that repairs may be affected before further deterioration which will lead to guest dissatisfaction and enhanced repair bills.
• Ensure all orders and checks are received and delivered to the guests in a timely manner.
• Work independently and manage own time to ensure all task are completed and the kitchen is clean and tidy for the next shift.
• Based on business forecasts, plan for optimum day to day food production / mise en place so that sales are optimised through consistent availability of popular menu items.
• Timely updating all recipes so that accurate Food & Beverage Control Reports are generated.
• Assist the Finance Department 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.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Train and develop apprentices as required.
• Be a hands-on leader and encourage creativity within the team to contribute to menu items.
• Actively participate in required training sessions and ensure that any pre and post course work is completed by the due date.
• Creating an environment that is enabling and stimulating for the entire Kitchen Brigade and Stewarding Team 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.
• Adhere to brand standards for presentation, grooming and punctuality.
• Perform detailed shift handover with oncoming shift where required.
• Develop and maintain cohesive working relationships within immediate team, and wider hotel team.
• Cooperates, coordinates and communicates with other hotel departments as required.
• Attend and participate in daily briefings, meetings and training sessions as scheduled.
• Ensure the workspace is tidy and prepared for service.
• Communicates to General/Hotel Manager any difficulties with service, guest comments and other relevant information; follow complaint handling procedures for prompt resolution of challenges.
• Engage in daily meetings with Chefs and Food and Beverage Team
• 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.
• Preparation of adequate mise-en-place and other tasks to facilitate consistent food production and service.
• Keeping abreast with changes and developments introduced by the kitchen leadership team in the selection, production and presentation of the menu.
• Responds to guest needs and resolves related problems in an appropriate timeframe; follow complaint handling procedures for prompt resolution of challenges.
• Escalating to the Duty Manager or Supervisor when necessary
• Ensure this is accurately recorded in the hotel log.
• Responds to situations to ensure guests receive prompt attention and personal recognition throughout the hotel.
• Build and maintain positive relationships with all internal customers and guests to anticipate their needs.
• Maintain a high level of product and service knowledge, including special promotions, to explain/ sell services and facilities.
• Does everything possible to ensure that the guests depart the hotel with a positive impression of hotel service.
• Work towards creating moments of inspirational exceptional Guest Service and create an example for other colleagues and co-workers to emulate.
• Strive to deliver a consistent high quality of service to guests through a sound working knowledge of the Food and Beverage menus, selling skills and professional pride in delivering exceptional guest experiences.
• Thorough knowledge and understanding of the Food & Beverage Concept and customised service specifications and service procedures.
• Flexibility to assist colleagues and co-workers during the meal period to effectively deliver a quality guest experience while ensuring primary responsibilities are effectively complete.
• Maintain all procedures and adheres to them within the Pro-invest Hotels Group and brand guidelines; with particular with emphasis on RSA, HACCP and Food Safety.
• Demonstrate awareness and understanding of WH&S policies and procedures including the correct use of PPE.
• Identifying and controlling risks to health or safety associated with potential exposure to COVID-19.
• Ensuring the COVID-Safe Workplace plan is always in place and communicated to all employees and adhered to.
• Work in conjunction and cooperate with management in the implementation of WH&S related initiatives.
• Assist the Emergency Response Team to prepare for emergency procedures upon advice from relevant authority that cover such emergencies as Fire, Power Outrage, Bomb Threat, Cyclone Warnings, etc.
• Champion the identification and reporting of hazards, evaluation or risks, and design and implementation of hazard and control measures.
• Facilitate the reporting and investigation of injuries and illnesses arising from workplace activities, recommend and implemented corrective actions as required, to prevent or minimise the chance of recurrence.
• Strictly adhere to company policy concerning the Trade Practices Act, gifts & bribery & data privacy regulations.
• Maintain a clean, hygienic and tidy work area, follow the food safety program as per Senior Chef instructions.
• Follow all safety, fire an emergency procedures.
• Use the correct chemicals for each task and are maintaining high levels of cleanliness and hygiene, follow the procedures for the safe use of chemicals.
• Use the necessary Personal Protective Equipment (eg Gloves) for every task.
• At all times follow correct manual handling procedures.
• Perform other duties as reasonably assigned..

QUALIFICATIONS AND REQUIREMENTS

Required Skills and Behaviours –

• Professional and personable, with a “role up the sleeves”, can do attitude
• Ability to communicate effectively with colleagues, guests and external parties in spoken and written form.
• Strong team working skills
• A passion for delivering superior results
• Flexible in availability – nights, weekends and public holidays are part of the job
• Strong – sometimes you’ll need to lift, push and pull big objects up to 50lbs (23 kg). This can involve bending and kneeling
• You must meet the appropriate legal requirements to work in Australia.
• Trade Certificate in Commercial Cookery.
• Food Safety Certificate

In this role you will be required to have the physical requirements to:

• Frequently walk for long periods of time (including up and down stairs)
• Frequently stand for long periods of time (static in one place whilst standing upright)
• Repetitively bend, squat, kneel and stoop
• Repetitively lift and carry loads of awkward sizes up to and greater than 15kg
• Often Push and pull loads (trolleys over 50kg)
• Undertake frequent repetitive movements of the hands or arms
• Undertake frequent firm grasping (of objects/tools)
• Often carry of hot objects that can cause injury to self and others
• Utilise large pieces of equipment that heat and could potentially burn body parts
• Perform repetitive motions for all bodily parts