Job Description

Company Description

Pullman Bunker Bay Resort has recently been awarded two Bronze awards at the Australian Tourism Awards in ‘Business Event Venues’ and ‘5 star luxury accommodation’.  Our 5-Star Luxury Beachside Resort is part of the Accor Hotel Group, which hosts over 5,400 properties worldwide. Our Resort boasts 150 luxuriously appointed bungalow style villas, an award-winning resort with conference and wedding facilities and a day spa. All located in one of the most beautiful locations, Margaret River Region, Western Australia; enjoy whale watching from the restaurant terrace during the Margaret River’s exhilarating annual whale watching season. 

Job Description

What we are looking for:

You are an extremely passionate Senior Chef de Partie with a big heart, who is a fantastic leader and leads by example. You will represent our professional 5-star service philosophy and create delicious food for our Guests each and every time. You will have a proactive attitude and a desire to assist in getting the very best out of our team. Reporting to the Executive Chef, you will have the opportunity to work in a dynamic and energetic kitchen where every day is different. We provide an a la carte service for lunch and dinner, whilst also catering for conferences, events and of course weddings. As we head into the busy season, you will play a very important role in our dynamic kitchen team!

The Role:

  • Lead and inspire employees by setting a positive example. 
  • Assist Executive Sous Chef, Chef de Cuisine and Executive Chef with menu preparation and ensure adequate supplies are available for expected service. 
  • Liaise with Restaurant staff regarding the availability of menu items, additions to the menu and any relevant changes. 
  • Supervision of kitchen team in the absence of the Chef de Cuisine and Executive Sous Chef.
  • Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
  • Liaise with Restaurant team members regarding the availability of menu items in the absents of the Executive Chef, additions to the menu and any relevant changes.
  • Provide training and education to staff to ensure our team are constantly upskilling.
  • Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel. 
  • Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained. 
  • Prepare and ensure availability of mis en place as required. 
  • Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen.
  • Ensure all equipment is maintained, serviced and cleaned. 
  • Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.

Qualifications

  • Trade qualified with a minimum 3 years of experience working in a busy establishment.
  • Your relevant experience will be accompanied by your culinary flair.
  • Genuine passion to grow in your career and to inspire others by providing training and education to continuously upskill their knowledge.
  • Well versed in HACCP and diligent in adhering to local regulations concerning health, safety and other compliance requirements.
  • A great person to work with who is reliable and level headed.
  • Flexibility to work various shifts including week-ends, nights and public holidays.

Additional Information

In return for your contribution and commitment, we will provide:

A competitive annual salary of $70,000 with a supportive work environment, flexibility and fantastic career and training opportunities. Being part of the Accor group you will also be entitled to generous heartists benefits.

To apply, click on the apply link and attach your cover letter describing how you are the most ideal candidate for the position, along with an up to date resume outlining your relevant experience.

Location