Novotel Surfers Paradise is conveniently located in the heart of Surfers Paradise, close to all forms of public transport and our iconic beaches. The hotel features 408 rooms, along with a variety of dining options including: The Restaurant, Blvd Café and, #ON 5 outdoor bar, pool bar, as well as in-room dining. We offer a relaxed, family friendly atmosphere, providing genuine hospitality for our guests. For our guests wanting to unwind we offer a heated outdoor swimming pool & spa, tennis courts and gym. For our conferencing & events guests we have 6 modern function rooms available, accommodating up to 500 delegates.

About the Role

An exciting opportunity has become available for an enthusiastic and team orientated professional to join Novotel Surfers Paradise team as a full time Sous Chef. As a senior member of the kitchen team, the Sous Chef will assist the Executive Chef to manage the daily operations of the kitchen brigade and be responsible in delivering high level operational standards for our Restaurant, and Functions/Events - including Weddings, Corporate Seminars, Conferences, and Off-site Catering Events.

You will assist in leading colleagues in a variety of different events, while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Your position contributes to ensuring guest and college satisfaction while achieving the operating budget.

You will be working on a variety of different events and your duties will include:

Leading, inspiring and developing members of the team, through the provision of information, guidance and a hands on approach;

Training all kitchen colleagues on menu execution, techniques and HACCP

Actively contributing to the menu planning process and execution

Controlling food and wage costs, ensuring they come in on budget

Assisting in special event planning and execution eg: BBQs and Christmas functions

Through your strong knowledge of the menus, actively controlling portion control and preparation knowledge to create amazing quality products.

Implementing the hotel and department regulations, policies and procedures

Maintaining the kitchen in proper working order and where required

Establishing and maintaining effective employee working relationships

Providing information on menu items to members of the events team and floor operations team so they can confidently advise clients when required

Maintaining industry knowledge and staying abreast of industry trends and dietary developments

Actively training and promoting compliance with food safety standards, hygiene, cleanliness and other compliance requirements of the kitchens area.

Managing all aspects of the kitchen in the Executive Chef’s absence.

To be successful you will not only have outstanding hospitality passion, talent and skills, but an eye for detail, calmness under pressure, natural leadership abilities, as well as:

Previous experience within a similar high volume, fast pace Events/Banquets operation.

Supervisory skills and experience, with a demonstrated ability to lead, inspire and develop a diverse team

A strong understanding of banquets operations and ensure overall operation runs smoothly and effectively.

Up to date knowledge of current food trends, dietary developments and an innovative approach to operations

Relevant culinary qualifications (Certificate III or IV)

Sound knowledge of food trends and previous experience in menu development and costing

Strong knowledge of kitchen hygiene practices including HACCP standards

Strong desire to achieve exceptional food quality and guest service