Total 7 F&B / Tourism / Hospitality job vacancies in Mascot

• Lead by example to provide efficient, friendly & professional food & beverage service to all guests
• Responsible for managing the front of house operations to ensure we are providing the high quality service to our customers.
• Supervision and support of all lounge areas as required
• Define the organization of work to be performed by the team members, and supervise, co-ordinate and plan daily activities of personnel
• Handle different guest challenges and situations and be part of the first response emergency team.
• Completion of the Daily Running sheet with full communication across all areas of the lounge including Qantas staff
• Reporting of sickness, absence, punctuality, etc. issues to the Lounge and T&C Manager
• Achieve budgets, customer satisfaction targets and other business metrics. 
• Receive and deal with verbal complaints; forward to the Lounge manager when necessary.
• Communicate directly with your front of house team, kitchen team and higher management to provide them with all relevant/ needed information.
• Assist with implement training programs for all employees, conduct induction and skills training
• Maintain and improve quality service in our lounges.  
• Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations, in accordance with the Lounges and Qantas Food Safety Plan. 
• Make sure that an ACCOR and Brand policies are respected
• Excellent knowledge of the software operation and usage..
• Check discrepancy report and action accordingly.
• Train junior team member and co-ordinate the monthly on the job training for the whole department
• Log and inform your Manager of any system problems & workplace injuries.
• Assisting with protecting and maintaining control of the lounge and bar areas.

We are seeking a full-time Chef De Partie to join our team immediately and provide efficient, friendly and professional service to all of our lounge guests. We have opportunities available in our al la carte and buffet environments.

All of our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service.

• Support the Executive Chef in food preparation, ordering, and team development to meet lounge standards.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Work with and coordinate the work of apprentices in preparing and producing food as required.
• Assist with managing team members - performance and leading by example. 
• Responsibility for your designated area, as well as anticipation of guests needs
• Prepare and present with flair all menu items for buffet, a la carte and tray service as required to Lounge standards and within budget controls
• Ensure Food safety standards are met in all stages of the food cycle—delivery, storage, preparation, cookery, service, and rotation. 

We are seeking  Kitchen Hands to join our team within the Qantas Lounges by Accor at the Sydney International Airport. Reporting to the Executive Chef, you will be responsible for the efficient and effective operation of the Kitchen department. 

Duties;

• Wash and sanitise dishes, utensils, glassware, pots, pans, and kitchen equipment, using industrial dishwashing machines or hand-washing when necessary.
• Clean and maintain dishwashing machines and report any malfunctions or issues to management.
• Operate dish washing machine as per instruction manual
• Properly dispose of waste, garbage, and recycling materials.
• Action cleaning duties within the kitchen, food preparation areas and scullery
• Ensure all kitchens are kept clean and tidy according to current Health & Hygiene regulations.
• Ensure correct handling of chemicals and equipment as per manufacturers instructions.
• Prepare mise-en-place as required
• Promote a safe workplace by recognising hazards and promoting general WHS practices
• Occasionally help kitchen staff with basic food prep tasks (e.g., chopping vegetables, filling water containers) if required.
• Rotational roster 

Our Head Chef Ben, is now in the hunt for a Full-time Chef de Partie to join the team to create some magic and mouth-watering meals. This is an amazing opportunity for a current CDP looking for a change or someone looking to step-up in their culinary career.

Your duties include:

• Supervision of kitchen in the absence of the Head Chef and Sous Chef
• Maintain excellent presentation standards
• Lead team members by setting a positive example
• Assist Head Chef with menu preparation and ensuring adequate supplies
• Have stock control procedures implemented and maintained
• Liaise with Restaurant team members regarding any changes to menu items
• Assist Head Chef with preparation of rosters

• Assisting in the smooth operation of the Food & Beverage department 
• Creating a seamless dining experience for our guests, making everyone feel welcome and valued
• Constant communication with all departments
• Ensuring all team members are confident and competent in selling menu items, beverage items and hotel services.
• Supervising, guiding and training the team in departmental policy and procedures as well as product knowledge
• Develop a sales approach and passion for driving and generating business