People are at the core of what we stand for and what hospitality is all about. At Radisson Hotel Group, our people are true Moment Makers delivering Memorable Moments every day, everywhere, every time. Together, we make Every Moment Matter.
We aim to be as good a place to work as we are to stay. That is why we offer a competitive compensation and benefits package, which includes:
Opportunity to stay in the hotel for 1 night after 90 days of employmentSpecial rates for our team members & their families/friends while staying in our hotels worldwide.We take our "We grow talent, talent grows us" culture belief to heart. With us, you will benefit from a wide range of development offers supporting your learning & growth right from your onboarding. This includes an individual development plan and unlimited access to more than +20K learning modules & programs through Radisson Academy.The Radisson Blu Plaza Sydney is a heritage-listed 364 room, five-star classic hotel located in the financial and dining hub of the northern CBD. We enjoy high levels of repeat clientele who enjoy our personalised customer service. We're located by Sydney's best shopping and walking distance to Circular Quay & Sydney Opera House.
The Role Our talented kitchen brigade covers all areas of food preparation – Lady Fairfax Room, The Fax Bar, In-Room Dining, Business Class Lounge and Conference and Events.
As a full-time Executive Sous Chef, you will lead your culinary team to provide exceptional culinary services throughout our Food & Beverage operation. For this reason, you must be an experienced Executive Sous Chef preferably in a large accommodation hotel context with people management and sound administrative skills. Variable availability is required based upon business demand and leave coverage of your team.
Responsibilities: Supervise and participate in the preparation of food for all outletsMenu planning, conducting trials and tastings with kitchen and service teamsMonitoring quality of output and consistency in standardsLiaising with suppliers, internal Purchasing Manager, managing food costsEnsuring regular training of kitchen teamAdherence to all food safety requirements of local councilAbout You This role requires a leader who is willing to work closely with their team, maintain the hotel's high standards, and ensure that the policies of the hotel and kitchen - including Work Health & Safety and Responsible Business practices - are adhered to at all times.
To be successful in this role you will require:
Previous experience in a medium to large hotel in a similar roleExcellent communication skillsUnderstanding of Food Safety & Food Handling regulationsAbility to give and receive direction and work well under pressureExceptional time management and training skillsBachelors Degree in Hospitality Management preferred, must hold qualified Chef credentialsUnderstanding and genuine interest in keeping up to date with food trendsSupport You will be supported by an experienced Food & Beverage Manager and Hotel Manager who both have a passion for the Kitchen. You will be provided with feedback, appraisals and an individual development plan. After passing your 90-day training period you will be invited to experience a complimentary guest stay.
We offer a salary of $95,000 + super. We also provide a 2-day Orientation, laundered uniforms and meals in the staff cafeteria. After 3 months you will also be eligible for discounted global accommodation rates for yourself, friends and family.
Australian Working Rights Full Australian Working Rights are required for this role.
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