Demonstrate full ownership of the Pastry operation by overseeing menu design presentation quality cost control labour management training and daily execution. Support the Pastry Chef in leading the brigade through hands-on supervision intelligent rostering stock management and waste reduction to achieve food and labour cost targets.
Contribute to menu development recipe creation costing and compliance with hotel standards ensuring consistent quality freshness and innovation. Maintain food safety EMS standards and support the SMOC Food Philosophy.
Lead team development through appraisals training effective use of systems (INES SmartRecruiter Performance Reviews HumanForce) and foster a positive collaborative work environment. Ensure clear communication across kitchen stewarding and front-of-house teams to deliver an exceptional guest experience while proactively managing risks and operational requirements
Qualifications :
- Minimum of 5-7 years of experience in Pastry with at least 2 years in a senior role (Junior Sous Chef or Sous Chef)
Proven track record in high-volume fast-paced environments in Pastry sections across banquets or large event catering
Experience in managing teams
Passion for excellence and innovation in food
Strong sense of ownership and accountability
HACCP or Food Hygiene & Safety Training
Additional Information :
We offer our Heartists:
- Build a career with the largest hotel group in the Pacific
- Central accessible location in Melbournes CBD
- Laundered uniforms
- Complimentary hotel stay package for your work anniversary
- Worldwide employee and family and friends benefits at Accor Hotels
Remote Work :
No
Employment Type :
Full-time
Demonstrate full ownership of the Pastry operation by overseeing menu design presentation quality cost control labour management training and daily execution. Support the Pastry Chef in leading the brigade through hands-on supervision intelligent rostering stock management and waste reduction to ach...
Demonstrate full ownership of the Pastry operation by overseeing menu design presentation quality cost control labour management training and daily execution. Support the Pastry Chef in leading the brigade through hands-on supervision intelligent rostering stock management and waste reduction to achieve food and labour cost targets.
Contribute to menu development recipe creation costing and compliance with hotel standards ensuring consistent quality freshness and innovation. Maintain food safety EMS standards and support the SMOC Food Philosophy.
Lead team development through appraisals training effective use of systems (INES SmartRecruiter Performance Reviews HumanForce) and foster a positive collaborative work environment. Ensure clear communication across kitchen stewarding and front-of-house teams to deliver an exceptional guest experience while proactively managing risks and operational requirements
Qualifications :
- Minimum of 5-7 years of experience in Pastry with at least 2 years in a senior role (Junior Sous Chef or Sous Chef)
Proven track record in high-volume fast-paced environments in Pastry sections across banquets or large event catering
Experience in managing teams
Passion for excellence and innovation in food
Strong sense of ownership and accountability
HACCP or Food Hygiene & Safety Training
Additional Information :
We offer our Heartists:
- Build a career with the largest hotel group in the Pacific
- Central accessible location in Melbournes CBD
- Laundered uniforms
- Complimentary hotel stay package for your work anniversary
- Worldwide employee and family and friends benefits at Accor Hotels
Remote Work :
No
Employment Type :
Full-time
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