Melbourne’s 5-star Pullman Melbourne City Centre & 4 star Mercure Welcome Melbourne have been thoughtfully considered and tailored to the modern-day traveller seeking an authentic Melbourne experience. With the city’s best food and fashion on its doorstep, our complex offers everything for all types of travellers in the heart of one of the world’s most cosmopolitan cities and we are seeking a Chef De Partie to join our young, dynamic kitchen crew.
Follow policies and procedures outlined in the Erdi/Accor Brand Standards Manual, Departmental Service Standards / Procedures Manual and Accor Policy Manuals.
Treat complaints of harassment and discrimination promptly and confidentially.
Provide efficient, friendly and professional service to all guests.
Organize each food service so that it runs efficiently and productively.
Liaise with Executive Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
Coordinate food production and kitchen brigade to meet food preparation and service requirements.
Ensure all food produced is in line with kitchen recipes and standards.
Prepare and cook all food orders with a sense of urgency.
Check all food is stored and handled as per current food health and hygiene regulations.
Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
Monitor daily staffing levels in accordance with the award and Certified Agreement
Work cohesively in conjunction with the property rehabilitation program.
Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers specifications.
Be fully conversant with departmental fire and evacuation procedures.
Abide by Accor policy on EEO and Harassment in the workplace.
Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation.
Treat customers and colleagues from all cultural groups with respect and sensitivity.
Treat complaints of harassment and discrimination promptly and confidentially.
Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
Utilise internet and email strictly in conjunction with Accor Internet and Email policy.
Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic.
Provide efficient, friendly and professional service to all guests.
Take initiative to ensure that interactions with our customers (internal or external) are positive and productive, call the Manager on Duty if difficulties arise.
Work together with trust so that colleagues and management meet the goals of the department/hotel.
Take every opportunity to be a “salesperson” by active selling of special promotions and facilities available within the hotel/company.
Implement the Accor values and Accor customer vision to ‘Offer the Best Service to Our Customers’.
Successful completion of Compliance Modules within your probation period and then on an annual basis.
Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.
Follow property procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other property policies and procedures as detailed in the employee handbook / department procedure manuals / company policy manuals.
Use safe manual handling techniques, practice safe work habits following Accor 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.
Report any health or safety hazards, faults, repairs, cleaning needs and accidents to your Supervisor or the Manager on Duty and record on the appropriate Accident Report form immediately following accident.
Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your Supervisor and record on appropriate maintenance report form.
Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.
