Chef Positions:
All Chef qualifications require Certificate III in Commercial Cookery or above.
1. Commis Chef | Full time, 12-month contract with the possibility of extension
• Evaluate and ensure execution of duties on a daily basis. This includes planning and organizing day-to-day requirements in a tidy, clean, and methodical routine.
• Ensure the good organization of food rotation in the assigned area maintaining optimum food costings throughout the kitchen operation during food preparation and clean downtimes.
• Ensure all kitchen and hotel policies are followed and adhered to at all times.
• Positions only available to candidates within Australia.
2.Chef de Partie | Full time, 12-month contract with the possibility of extension
• To assist the Executive Chef / Executive Sous Chef in the operation of managing all kitchens.
• Regular rotation of all stock in fridge’s, freezers and dry goods stores, whilst maintaining optimum food cost.
• Evaluate and ensure the delegation and execution of duties, all daily mis en place, and presentation of meals is correct, to the highest possible standard and consistency.
• Ensure and maintain strict behaviour codes of all the kitchen brigade.
• Ensure all kitchen and hotel policies are followed and adhered to at all times.
• To liaise with Executive Chef / Executive Sous Chef regarding the weekly rostering of kitchen staff and food and beverage requisition requirements.
• Participate in monthly stocktakes - as necessary.
• To ensure accurate stock control and to minimize wastage.
• Constant and ongoing responsibility for the apprentices with regards to Supervision, communication and training.
• Ensure effective communication is maintained between yourself, Executive Chef / Executive
• Sous Chef, Kitchen and with other Departments within the Hotel.
• Supervise food outlets under your control daily so as to ensure highest possible level of presentation and quality.
• Ensure your productivity and that of your junior staff is to the level necessary to maintain Hotel standards.
• Prepare and maintain menus for both cost effectiveness and efficient use of manpower.
• Liase with the Chief Steward on stewarding issues.
• Report any faulty or unsafe equipment to the Executive Chef / Executive Sous Chef for maintenance requirements.
• Provide supervision to the stewards in the banquet kitchens, so that all hygiene standards are being met and equipment is being properly and safely stored.
• Efficient delegation according to manpower.
• Perform any other duties as required.
• Establish and maintain a good rapport and communication link between all other kitchen sections which will include both kitchen and floor staff.
• Lead and motivate all employees by setting a professional example.
• Research requirements of the Workplace Health and Safety Act so as to implement as necessary. Understand and comply with current Occupational Health & Safety practices in Hotel.
• Team involvement in QAT and Workplace Health and Safety committees
• To comply with instructions given by the employer, for workplace health and safety at the workplace, including work policies and risk management procedures.
• To use personal protective equipment if it is supplied and training has been given in its use.
• To report every work injury, illness or dangerous even to your employer or Workplace
• Health and Safety Officer including incidents involving staff, patrons or non-employees.
• Not to willfully or recklessly interfere with or misuse anything provided for workplace health and safety at the workplace.
• Not to willfully place at risk the workplace health and safety of any person, including yourself, at the workplace.
• To report any potentially or actually unsafe or hazardous conditions to the WHSO or manager both orally and in writing.
• To ensure you are familiar with the emergency procedures for the hotel including your role
3.Kitchen Steward | Full time 6-month contract with the possibility of extension
• Assist in the preparation of food as directed by the Executive Chef or supervisory team.
• Ensure all food produced is in line with kitchen recipes and standards.
• Ensure all kitchens are kept clean and tidy according to current Health & Hygiene regulations.
• Ensure each outlet is supplied with sanitised clean and dry operational equipment.
• To count, sort, and prepare operating equipment as required.
• Positions only available to candidates within Australia.
Food & Beverage Positions:
1. Bar Staff (Multiple Positions)-Live on/off Island | Full time, 12-month contract with the possibility of extension | Permanent part-time• Current Queensland Responsible Service of Alcohol (RSA) Certificate (required)
• Strong customer service skills in a fast-paced environment is highly desirable
• Good teamwork skills
• Ability to work in cocktail, pool, lobby, restaurant and dispense bars desirable
• Cocktail, Barista, Wine service, and knowledge highly desirable
• Positions only available to candidates within Australia
