Job Brief:Position:Demi ChefLocation: JD Flinders,NSWJob type: Full Time, 38 hours/weekSalary range: AUD 76,515 to80,000Pro-invest Group is a global asset management and investment firm specialising in real estate, with an extensive track record of both delivering new-build hotels and repositioning existing hotels across Australia and New Zealand.
As a leading hotel developer, we are a trusted partner to some of the world's most recognised hotel brands, including Holiday Inn Express, voco, Hotel Indigo, Kimpton & Sebel.At Pro-Invest Group we are looking for individuals that share and demonstrate our core values;Trust - Trust is the prerequisite for our success, We uphold the trust of and provide peace of mind for everyone we serve by being consistently reliable and delivering on our promises.Transparency - transparency is critical to building trust.
We are therefore upfront and open in our actions and communications.
As an organisation, we are visible and direct in our intent and interactions.
As individuals we are honest and accountable.Integrity - We conduct ourselves and our business ethically.
We are unwavering in our principles and we will always choose to do what's right - not what is easy.Commitment - We are tenacious and passionate.
We take pride in our commitment to professionalism, innovation and sustainability, and orientate strategic business decisions based on these commitments.HOTEL INDIGO BRANDWelcome to Indigo, we are a storytelling brand.
Our hotels capture the true spirit of the neighbourhoods they belong to.
The stories they tell inspire guests to make unique discoveries and forge meaningful connections to the diverse people, places and cultures of our world.We welcome all guests unto our neighbourhood and share our love for it.
We inspire them to explore and discover different perspectives.
we help them create new stories.Our service pillars at Hotel Indigo are:Celebrate IndividualityWe are always ourselves, and we embrace the diversity and uniqueness in all- both guests and staff alive.Discover our neighbourhoodWe use our local knowledge and relationships to ignite curiosity in our guests.Neighbourhood connectionFostering a culture of local discovery and story sharing inside and outside of the hotel to better connect our guests to the authentic experiences they seek.JOB OVERVIEWAs a Demi Chef at Hotel Indigo Melbourne on Flinders, you play a key role in delivering an exceptional dining experience for every guest.Under the general direction of the Head Chef or Sous Chef, you will support the kitchen operation through food preparation and presentation, and cleaning and maintaining kitchen equipment and the premises.
Ensure compliance with all federal, state and local regulations concerning health, safety, or other requirements, as well as Hotel Indigo Melbourne standards,



policies and procedures.Responsibilities:MENU DEVELOPMENTThe Demi Chef is responsible for:Assisting the kitchen team in developing menu and additional items that are creative and appealing by contributing ideasProviding suggestions with regards to recipes, techniques and any other ideasProviding feedback with regards to the functionality and appeal of the dishesFOOD PRODUCTION, KNOWLEDGE AND QUALITYThe Commis Chef is responsible for:Ensuring that all food that they produce is equal to or above the minimum set standardsEnsuring that they produce all food to the standard recipeAlways seeking to expand knowledge and techniquesFINANCIAL MANAGEMENT AND CONTROLThe Demi Chef is responsible for:Ensuring astute portion control, wastage control and adhering to par levelsMinimising energy waste in the kitchenMinimising maintenance costs in the kitchen by treating all equipment with respect and only using it according to guidelines and trainingSUPERVISION, PRODUCTIVITY AND MORALEThe Demi Chef is responsible for:Seeking from the Sous Chef what exactly is expected of them (job description) how to do it (training) and how they will be judged (performance appraisals)Assisting senior Chefs in leading the team and ensuring that all organisational standards, quality control and relevant compliance requirements are met.Working as part of a team to ensure that all tasks are completed in order of priority, and in the allotted time frameEnsuring that all staff have a safe and pleasant work environment at all timesResponding to and treating colleagues with skilled respect and courtesyPURCHASING AND SUPPLYThe Demi Chef is responsible for:Monitoring and controlling stock levels.
Communicating purchasing requirements daily.Communicating purchasing requirements dailyMonitoring all deliveries for quality and quantityAssisting senior Chefs with checking and receiving all goods.
Assisting senior Chefs with monitoring all deliveries for quality and quantity.Assisting the kitchen team to source produce according to price, quality and appealGUEST EXPERIENCEThe Demi Chef is responsible for:Display a high degree of flexibility at all times in acceding to "off the menu" guest requests.Responds to guest needs and resolves related problems in an appropriate timeframe.Responds to situations to ensure guests receive prompt attention and personal recognition throughout the hotel.Build and maintain positive relationships with all internal customers and guests in order to anticipate their needsHYGIENE AND FOOD SAFETYThe Demi Chef is responsible for:Always maintaining a high standard of personal appearance and hygiene.Following the Food Safety and HACCP program • Ensuring the appropriate storage and rotation of all stockEnsuring that the kitchen is in a state for public presentation at all timesAdhering to the kitchen cleaning schedule • Ensuring that their department is clean and tidy at all times.Maintaining the organisation, cleanliness and security of all goods storage areasOCCUPATIONAL HEALTH AND SAFETYThe Demi Chef is responsible for:Ensuring that they have been trained in all areas of the kitchen deemed to be dangerousEnsuring that they understand clearly all procedures in case of fireMaintaining a clean and safe environment at all timesAdvocating safe work practice and actively monitoring safety in the kitchenENVIRONMENTAL, SOCIAL AND GOVERNANCEThe Demi Chef is responsible for:Demonstrated effort to recycle and reduce waste.Looking for ways to reduce consumption and environmental impact.Championing our value of inclusivity and encourages diversity and equal opportunity at all times.GENERALThe Demi Chef is responsible for:Communicating effectively with colleagues at all timesWorking productively with all other departments of the businessAttend all briefings, staff meetings and departmental and training sessions.Maintain an awareness of hotel activities including; events, conferences, occupancy levels, profitability and key metrics of the Colleague Survey.At all times project a positive and motivated attitude and exercise self-control.Be entirely flexible and help other departments as assigned.Any other duties as directed by the Head Chef or Executive ChefACCOUNTABILITYReports to Sous Chef, Head ChefQUALIFICATIONS AND REQUIREMENTS:Required Skills and BehavioursProfessional and personable, with a "role up the sleeves", can do attitudeAbility to communicate effectively with colleagues, guests and external parties in spoken and written form.Strong team working skillsA passion for delivering superior resultsFlexible in availability – nights, weekends and public holidays are part of the jobStrong – sometimes you'll need to lift, push and pull big objects up to 50lbs (23 kg).
This can involve bending and kneelingYou must meet the appropriate legal requirements to work in Australia.Trade Certificate in Commercial Cookery.Food Safety CertificateIn this role you will be required to have the physical requirements to:Frequently walk for long periods of time (including up and down stairs)Frequently stand for long periods of time (static in one place whilst standing upright)Repetitively bend, squat, kneel and stoopRepetitively lift and carry loads of awkward sizes up to and greater than 15kgOften Push and pull loads (trolleys over 50kg)Undertake frequent repetitive movements of the hands or armsUndertake frequent firm grasping (of objects/tools)Often carry of hot objects that can cause injury to self and othersUtilise large pieces of equipment that heat and could potentially burn body partsPerform repetitive motions for all bodily partsExperience:Previous experience as a cook and/or trade certificate in Commercial CookeryAppropriate legal requirements to work in Australia
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