Executive Chef - Novotel Brisbane Airport

The Brisbane Airport Hotels Group encompasses the Pullman, Novotel and ibis Brisbane Airport Hotels, as well as the Brisbane Airport Conference Centre. With 532 guest rooms, 3 restaurants, Rooftop Event Space, Executive Lounge, IRD`s and 17 meeting spaces. Located at the Brisbane Airport precinct, it is the first accommodation, meeting, and event space to be developed in this precinct.

Novotel Brisbane Airport features 157 guest rooms, six meeting rooms, Restaurant & Bar, a rooftop lap pool, gymnasium and sauna. Catering to both corporate and leisure guests the hotel has built a reputation for service quality and repeat clientele.

This four and a half star hotel is currently seeking an Executive Chef to establish a dynamic and professional food service offering team. Reporting directly to the General Manager, you will be responsible for the effective and efficient management of the kitchen department.

Key Responsibilities Include but not limited to:

• Management and leadership of the kitchen brigade.
• Maintain a kitchen facility that uses the collective people and equipment resources efficiently to meet the needs of the food outlet. 
• Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation to be recognised as a purveyor of consistent, quality and value for money cuisine.
• Respond to any changes in food styles and service trends as dictated by the market.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet the group’s standard guidelines and maintained at that level. 
• Ensure the highest possible standard of hygiene is practiced in line with government and council regulations. 
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.

To be successful in this role you should demonstrate:

• Significant experience managing a large culinary operation in a 5 star Hotel/Resort with a la carte and function environment.
• A passion for food and creative flair, clearly demonstrated through sophisticated and innovative menu planning and design.
• Up to date knowledge of current food trends and culinary techniques.
• Solid knowledge of relevant federal and state legislation impacting upon the food, beverage and catering industry and workplace environments.
• Confident and collaborative communication and working style that encourages client, customer feedback and demonstrates a high level of professionalism at all times.
• Proven ability to manage, train and roster the culinary team in line with set budgets.
• Knowledge of online ordering systems and / or inventory control systems. 
• Hands on management style with proven leadership qualities.
• Effective communication skills with hotel staff, management and suppliers.
• Computer literate with strong administration skills.

What we can offer you:

• Monthly social events 
• Accor discounts on accommodation worldwide
• Discounted meals and beverages
• Reward programs
• Flexible working hours
• Refer a friend incentives
• Complimentary onsite parking

We thank all interested parties in advance for their application, however only successful applicants will be contacted.