Posting Date Oct 02, 2020
Job Number 20057070
Job Category Food and Beverage & Culinary
Location The Tasman, a Luxury Collection Hotel, Hobart, 34 Davey Street, Hobart, Southern Territory, Australia
Brand The Luxury Collection
Position Type Management
Start Your Journey With Us
The Luxury Collection is a glittering ensemble of locally authentic hotels and resorts from around the world. Our hotel teams curate the world’s most enriching and desirable destination experiences. Our mission is to guide our guests, these seasoned travelers on transformative journeys that touch their spirits, enrich their lives and create lasting memories. If you are someone with an appreciation for evocative storytelling and a desire to provide genuine, personalized, and anticipatory service, then we invite you to join us on our journey and explore a career with The Luxury Collection.
The Tasman, a Luxury Collection Hotel, Hobart is located just steps from Hobart’s waterfront and the city’s top restaurants and attractions. The Tasman is a unique combination of Modern Contemporary, Art Deco and Heritage architecture. Presenting 152 luxuriously appointed guest rooms and suites with carefully restored features and adorned with exclusive art pieces from local artists, The Tasman reflects the true spirit of the destination.
The hotel is due to open in April 2021.
You will be joining a diverse operation over a 24-hour period utilizing three separate kitchens. The operation includes both boutique and large conferences and events. Upscale signature ala carte restaurant, lobby lounge and bespoke in room dining experiences.
Supporting the Executive Chef, you are responsible for the smooth running of all kitchens to achieve food and beverage revenue, high quality product is produced, profit and guest satisfaction goals. You will exhibit culinary talents by personally performing tasks while assisting in leading associates and managing all food related functions, as applicable.
Manage the daily operation of the kitchen
Direct the day to day operation of the section in the kitchen
Follow standard recipes and plate presentations in order to maintain quality standards of production and presentation
Coordinate the inventory, purchasing and disbursement of all supplies with the purchasing officer
Ensure that appropriate sanitation and food practices are followed and adhered to
Schedule associates based upon forecasted volumes
Complete misen place, par levels and set-up the workstations efficiently and in line with hotel standards
Keep current with local competition; adjusts menu periodically to create a “point of difference” in the marketplace
Ensures all procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process
Participate in the development and implementation of The Tasman’s strategies for the kitchen that are aligned with the hotel’s overall vision.
Establishes goals for the team and creates an environment for associates that is aligned with The Tasman’s culture through regular communication and reinforcement
Manages department controllable expenses
Learns and implements the brand’s standards and Marriott Global food standards
Ensure exceptional customer service
Support and create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by associates to meet customer expectations on a daily basis
Lead constructive service behaviors that are above and beyond for customer satisfaction and retention
With a continuous improvement focus, interact with guest and support the hotel enhance service by communicating any associate or guest feedback to your Manager and seek ways to improve and enhance.
Anticipate customer needs through observation and offer prompt, efficient service either personally or through effective communication with other Associates
Responds to and manages customer complaints and concerns professionally and effectively with tact and discretion
Create luxury for the senses by managing the food preparation for a personal and unique dining experience
Supporting the Executive Chef seek out sources of fresh food; monitor all produce and meat for freshness
Suggest daily specials that incorporate seasonal or special-order ingredients
Determine how food should be presented, and create decorative food displays/stations
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
Ensure that unused food is stored properly in order to minimize waste and maximize quality
Coordinate service with restaurant and banquet operations
Learning and Development
Complete all relevant training and participate in on the job training with associates
Support the training of team members (e.g. demi-chef de parties or commis chefs) working with you
Identify the development needs of others and coaching, mentoring, or otherwise to improve individuals knowledge and skills
As a member of The Tasman community, you will demonstrate the highest possible standards of professional and personal performance, both as an individual and as part of a team and demonstrate behaviour consistent with our culture and values
Establish strong cross-departmental relationships to fully understand the hotel and factors of success and create an environment for associates that is aligned to our culture through constant communication and reinforcement
Formal Commercial Cookery Certification and minimum of 2 -3 years working experience in a Executive Sous Chef capacity
Proven ability to work under pressure in a fast-paced kitchen
Strong skills base and excellent technical knowledge ad ability
Strong time-management skills and exceptional attention to detail
Demonstrated ability to proactively priorities needs and effectively manage resources and rostering
Excellent knowledge of food safety standards
Good written and verbal communication skills
Demonstrate a positive can do attitude and enjoy working as part of a high performing team
Reliable and punctual with the ability to work late nights and on weekends
Able to demonstrate the capacity to perform the inherent requirements of the role
Must have valid working rights in Australia