About Capella Hotels and Resorts.Capella Hotels and Resorts embody excellence in the craft of hospitality.
Our vision is to combine tradition, discovery, individuality, and a twist of the unexpected, to create the perfect stay for each guest.
Our destinations are designed by world-renowned architects.
Our restaurants offer authentic flavours imaginatively reinvented.
From the Auriga spas to each location's dedicated and personal guest services, the Capella spirit is holistic, generous, and bespoke.Capella Sydney is the culmination of a stunning transformation of the heritage-listed Department of Education sandstone building, into a luxury hotel that will welcome guests and patrons alike into the impressive building for the first time in history.
Delivering a guest experience unlike any other paired with lavish amenities, magnificent architecture and refined interiors, Capella Sydney will become the ultimate destination hotel for both local and international guests alike, establishing it as one of the finest hotels in the world.Position SummaryTo assist the Chef De Cuisine in managing the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction consistent with the Capella Sydney standards, through planning, organizing, directing, and controlling the culinary operation and administration.The RoleProvides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.Assists the Executive Chef to oversee and manage the daily operations of the Culinary division and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel.In the absence of the Executive Chef, represent the Culinary Department.Independently coordinates and prepares the schedule for F&B functions and activities with other F&B heads and sections as assigned to ensure smooth operation.Coordinates with the Executive Chef during the annual developments of budget, CAPEX and manpower planning.Establishes and implements operating standards for the Commissary Kitchen, establishing and maintaining a streamlined and efficient operation.Ensures accurate maintenance of recipes, conversion recipes and product specifications.Effectively coordinates Kitchen meetings to achieve the highest level of efficiency and ensures the kitchen team is informed about daily and upcoming events.Implements and controls performance standards for the Stewarding Operation in Kitchen areas to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamline resource and equipment flows.Talent ProfileDiploma/ Bachelor's degree in Culinary Management is preferred.Minimum 5 years' experience in a similar role.Rotational role across the kitchen.Strong knowledge in culinary skills and techniques.Competent computing skills (e.g.
Microsoft Word).Valid working rights in Australia.
*Kindly be informed that only shortlisted candidates will be contacted.
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