Vaga de parceiro

Chef De Partie (Rc) - Tocantins / MG

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Detalhes da Vaga

  • Escolaridade Não Informado
  • Segmento Não Informado
  • Salário Não Informado
  • Área de AtuaçãoDiversos / Outros

O que você irá fazer

  • ****Entity: BRISBANE QSS PTY LTD & PRO-INVEST BRISBANE NQ PTY LTD.
  • **Job Brief:- Nature of Employment Permanent full-time position- Working Hours: 38 hours per week- Salary Range: Generous rates of pay - $73,200 - $80,000- Number of positions available - 3- Location of Employment: 27/35 Turbot St, Brisbane City QLD 4000**About Vista Hospitality Group****Position Overview**As the **Chef de Partie**, you are responsible for delivering an exceptional guest Experience, whilst displaying professional leadership skills to your colleagues and co-workers.
  • We recognise that the whole team are hospitality professionals that want to deliver the best experience to the guests, so why limit you to just one area.
  • We want you to bring out your passion and deliver on the Core values of Passion, Accountability, Integrity and Respect to each other and the guests.
  • **Core Responsibilities**- Embrace and adhere to Vista Hospitality Group Brand and Service Standards; demonstrating Authenticity, Trust, Resilience, Passion and Innovation in every interaction with both internal and external guests.
  • - Acknowledge every customer first, using their name when you know it and with a smile.
  • - Speak clearly and listen intently to facts and feelings when communicating to all internal and external guests.
  • - Personally own, act and solve problems and complaints.
  • Be a Brand Ambassador for Vista Hospitality Group at all times.
  • - Recognise every opportunity with a customer is an opportunity for growth.
  • - Actively interact with customers to anticipate needs, handle guest enquires, and solve problems.
  • - Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests.
  • - Obtain a solid knowledge of the hotel product, including room types, rates, food and beverage outlets and other hotel features and guest facilities.
  • - Support and abide with Vista Hospitality Groups LSOPs pertaining to Anti-Discrimination, Sexual Harassment, Equal Employment Opportunity and relative policies.
  • - Be aware of all environmental practices, policies and procedures and implement these on a daily basis.
  • - Be aware and adhere to all of Vista Hospitality Groups Health, Safety and Environment (HS&E) policies and procedures.
  • - Perform any reasonable task as requested by management.
  • - Consistently deliver the Food Product per menu standards - quality, quantity, presentation and time-based on business forecasts, preparation of adequate mise-en-place and other tasks as set out by the Executive Chef to facilitate consistent food production and service- Accurately following the POS Ordering system to ensure all orders are registered and accounted for- Minimise wastage through the use of correct tools and techniques including storage, while preparing mise-en-place and the cooking of foods.
  • - Care of all equipment and minimise breakages / damage of Operating Equipment and Kitchen Smallware- Optimise use of all consumables, collateral and other accessories provided as a part of the Food service delivery.
  • - Record and report all maintenance requirements so that repairs may be effected before further deterioration which will lead to guest dissatisfaction and enhanced repair bills.
  • - Work to accomplish scheduled tasks and responsibilities in the allotted time so that the- Food & Beverage operation can function smoothly.
  • - Report all incidents of guest dissatisfaction to superiors immediately so that corrective steps may be taken to pacify the guest then and there.
  • - Share suggestions / observations at daily briefings and departmental meetings on opportunities to control costs without a negative impact on the guest experience.
  • - Display a high degree of flexibility in acceding to off the menu guest requests.
  • - Offering comparable alternatives where guests original request cannot be delivered to their expectation.
  • - Demonstrate innovation through the presentation of food displays for buffets and presentations.
  • - Keeping abreast with changes and developments introduced by the kitchen leadership team in the selection, production, and presentation of the menu.
  • - Always maintain designated areas and equipment in clean orderly condition, reporting any malfunctions / breakages / repairs to the concerned department and supervisor- Attend product / offering related training to be well versed with new techniques, products and equipment.
  • - Attend regular pre shift briefings for the sharing information, important details pertaining to the shift and grooming check.
  • - Actively participate in monthly department meetings, encouraging feedback and suggestions from team members.
  • - Demonstrate a high degree of flexibility in meeting guest requests, always offering appealing alternatives instead of refusal and encouraging the team to follow suite.
  • - Explore opportunities to generate additional guest goodwill, repeat cliental and revenue through servic

Informações Adicionais

  • Quantidade de Vagas 1
  • Jornada Não Informado
 

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