Company Description Pullman Melbourne on the Park is located at the edge of the Fitzroy Gardens and a short stroll from the MCG, it's one of the most iconic hotels in Melbourne with a long legacy of providing first-class accommodation to business travellers, excited tourists, and energetic sports fans.
Our renovated stylish 419 rooms provide our guests with a truly luxurious experience.
At the heart of our hotel is our extraordinary team who turn small gestures into heart-warming moments.
The hotel features our Cliveden Bar & Dining; extensive Conference & Event facilities; Executive Lounge; Swimming Pool and Health Club.
Hospitality is a work of heart, Join us and become a Heartist. Job DescriptionThe Chef de Cuisine - Banquets will oversee the culinary operations for all banquet functions, ensuring exceptional food quality, creativity, and consistency.
The role requires leadership in menu design, kitchen management, and a focus on delivering outstanding banquet experiences.
As a key member of the culinary team, this position is responsible for managing kitchen staff, maintaining food cost controls, and ensuring compliance with health and safety standards.
The role reports directly to the Executive Chef.
Culinary Leadership:Lead and manage all culinary operations for banquets, including food preparation, cooking, and presentation.Design and implement creative and innovative banquet menus that reflect seasonal produce and local ingredients.Ensure consistent high-quality food standards and presentation for all banquet functions and events.Kitchen Management:Supervise and train kitchen staff, fostering a positive and productive work environment.Manage kitchen operations to ensure smooth and efficient service during banquet events.Oversee food inventory, ordering, and stock control in line with budgetary guidelines.Food Safety & Compliance:Ensure all kitchen operations comply with food safety and health regulations.Maintain strict hygiene, cleanliness, and safety standards in the kitchen.Implement and maintain food handling procedures.Budget & Cost Control:Work closely with the Executive Chef to monitor food costs, waste, and portion control.Assist with managing kitchen budgets and labor costs, ensuring profitability for banquet operations.Ensure timely ordering of ingredients while adhering to cost and quality guidelines.Scheduling and managing workforce rostering for banquet kitchen operations.Collaboration & Communication:Collaborate with the Events sales and Banquet teams to ensure seamless execution of events and customer satisfaction.Communicate effectively with the front-of-house team regarding menu items, dietary requirements, and special requests.Participate in client meetings to discuss menu ideas and accommodate personalized preferences.QualificationsMinimum 3-5 years of experience in a similar role within high-volume hotels or event venues.Demonstrated expertise in large-scale banquet operations with a focus on creative menu development and food presentation.Strong leadership and team management abilities.Excellent communication and collaboration skills with a focus on customer satisfaction.Proven ability to work in a high-pressure, fast-paced environment while maintaining quality standards.Financial acumen to manage kitchen budgets, control costs, and maximize profitability.Formal culinary qualification (e.g., Certificate III / IV or Diploma in Commercial Cookery or equivalent).Food Safety Supervisor Certificate (or the ability to acquire one).HACCP training is an advantage.Additional InformationCompetitive salary and benefits package.Opportunities for professional growth and career advancement.A supportive and dynamic work environment. #J-18808-Ljbffr
