Sous Chef R

Business Name:Hotel Indigo Melbourne on Flinders (Proinvest Hotel Operating Melb Flinders Pty Ltd/ Proinvest Hotel Operating Campbell5 Pty Ltd)

Job Title:Sous Chef

Permanent fulltime position

38 hours per week Monday to Friday

AUD78000 to 85000 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 Sous Chef to join our team to help us continue delivering highquality service to our customers. The Sous Chef will assist the Head Chef in all aspects of Kitchen management and 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 able to work independently to deliver the best experience to the guests.

The tasks and duties performed by the Sous Chef include:

• Accurately following the POS Ordering system to ensure all orders are registered and accounted for.
• Minimize wastage through the use of correct tools and techniques including storage while preparing miseenplace and the cooking of foods.
• Be aware of the kitchen budgets food costs and supplier pricing.
• Care of all equipment and minimize 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.
• Share suggestions/observations at daily briefings and departmental meetings on opportunities to control costs without a negative impact on the guest experience.
• Ensure all orders and checks are received and delivered to the guests in a timely manner.
• Work independently and manage your own time to ensure all tasks are completed and the kitchen is clean and tidy for the next shift.
• Assist the Head Chef develop menus for special occasions celebrations and promotions per the Food & Beverage marketing plan and as required.
• Based on business forecasts plan for the optimum daytoday food production/mise en place so that sales are optimized through consistent availability of popular menu items.
• Assist the Head Chef in monitoring and maintaining the desired Food Cost for the Kitchen Operation through adequate planning and supervision of production methods.
• Based on the approved Operational Budget / Forecast and as directed by the Head Chef monitor kitchenrelated expense heads to maximize profitability without compromising the quality of the guest experience. Highlight variations to the Head Chef so that they can be brought in line.
• Monitor and analyze the Daily monthend reconciliation and Potential Food Cost Reports and advise the Head Chef of action taken to remedy the situation in the future.
• Manage the kitchen team and operations in the absence of the Head Chef.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Be a handson leader and encourage creativity within the team to contribute to the menu.
• Actively participate in required training sessions and ensure that any pre and postcourse work is completed by the due date.
• Ensure the workspace is tidy and prepared for service
• Engage in daily meetings with Chefs and the Food and Beverage Team
• Display a high degree of flexibility in acceding to off the menu guest requests. Offering comparable alternatives where guests original requests cannot be delivered to their expectation.
• Preparation of adequate miseenplace and other tasks as set out by the Head Chef to facilitate consistent food production and service
• Thorough knowledge and understanding of the Food & Beverage Concept and customized service specifications and service procedures.
• Flexibility to assist colleagues and coworkers during the meal period to effectively deliver a quality guest experience while ensuring primary responsibilities are effectively complete.
• Maintain all procedures and adhere to them within the Proinvest Hotels Group and brand guidelines; with particular 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 COVID19. Ensuring the COVIDSafe 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&Srelated initiatives
• Maintain a clean hygienic and tidy work area follow the food safety program as per the Senior Chef instructions
• Use the correct chemicals for each task and are maintaining high levels of cleanliness and hygiene and 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
• Plan menus estimate food and labor costs and order food supplies.
• Monitor the quality of dishes throughout all stages of preparation and presentation.
• Discuss food preparation issues with managers dietitians and kitchen and wait staff.
• Demonstrate cooking techniques and provide advice on procedures.
• Prepare and cook various dishes.
• Explain and enforce hygiene regulations.
• Select and train staff as needed.
• Freeze and preserve foods when required.
• Perform other duties as reasonably assigned.
  

Successful applicants must have:

• Previous experience as Senior Chef De Partie or Sous Chef
• Food Safety Certificate
• Professional and personable with a role up the sleeves cando 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 youll 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.