Total 47 job vacancies by AccorHotel

If you have a can-do attitude, thrive on working with a dedicated team and have experience in a fast-paced, high-volume kitchen, you are the Chef we want to meet!

About the Role! 

Pullman & Mercure Melbourne Albert Park are seeing a passionate, creative and growth driven Commis Chef to join our team on a Part-Time or Full-Time position! Your flexibility in adapting to special requests will contribute to creating memorable dining experiences that will see guests returning time and time again.

Reporting to the Executive Chef, your responsibilities will include: 

• Assist with the food preparation and production for breakfast, lunch, dinner, room service, banqueting and buffet service. 
• Contribute to and maintain clean, hygienic and organised work environments to ensure efficiency within the kitchen and ensure HACCP standards are maintained.
• Perform tasks within a timely manner to ensure high guest satisfaction. 
• Maintain and collaborate on stock rotation / stock control processes to reduce wastage and maintain hygiene and cleanliness standards.
• Promote and express your passions of the art of culinary through creating consistently great food production, in line with high quality standards.
• Liaise with the Kitchen teams on special requests or delayed meals/ production.

Pullman Melbourne on the park is currently looking for an experienced Banquets Stewarding Team leader. The key responsibilities for the role would be;

• Lead and supervise the stewarding team in Banquets, ensuring smooth operations in the kitchen and back-of-house areas.
• Maintain high standards of cleanliness and hygiene, following health and safety regulations.
• Oversee the proper handling, washing, and storage of kitchen equipment, dishes, and utensils.
• Ensure that all waste and recyclables are disposed of properly and efficiently.
• Conduct regular inspections to ensure cleanliness and compliance with health and safety standards.
• Train and develop the stewarding team, fostering a culture of teamwork, accountability, and excellence.
• Manage the night shift cleaning schedules and ensure all tasks are completed to the highest standard.
• Collaborate with other departments, including the culinary team, to support efficient kitchen operations.
• Report maintenance or safety issues promptly to the relevant departments.
• Assist in inventory management and stock control of cleaning supplies.

We are currently seeking Demi Chef's to join our dynamic and professional team. You will be responsible for the efficient and effective operation of the Kitchen department, whilst maintaining high standards in food hygiene and quality. We're offering you a unique chance to learn exceptional techniques and work with the best produce in a dynamic and talented team. If you enjoy variety in your day and are passionate about food preparation and presentation as well as delivering quality cuisine with a flair - then this is a role for you!

• Assist with ordering necessary food items accordingly to business needs and demands.
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage, whereby you will be responsible for implementing and maintaining stock control procedures.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Ensure consistent and quality food production
• Meet all health and hygiene requirements

The Chef de Cuisine - Banquets will oversee the culinary operations for all banquet functions, ensuring exceptional food quality, creativity, and consistency. The role requires leadership in menu design, kitchen management, and a focus on delivering outstanding banquet experiences. As a key member of the culinary team, this position is responsible for managing kitchen staff, maintaining food cost controls, and ensuring compliance with health and safety standards. The role reports directly to the Executive Chef. 

Culinary Leadership:

• Lead and manage all culinary operations for banquets, including food preparation, cooking, and presentation.
• Design and implement creative and innovative banquet menus that reflect seasonal produce and local ingredients.
• Ensure consistent high-quality food standards and presentation for all banquet functions and events.

Kitchen Management:

• Supervise and train kitchen staff, fostering a positive and productive work environment.
• Manage kitchen operations to ensure smooth and efficient service during banquet events.
• Oversee food inventory, ordering, and stock control in line with budgetary guidelines.

Food Safety & Compliance:

• Ensure all kitchen operations comply with food safety and health regulations.
• Maintain strict hygiene, cleanliness, and safety standards in the kitchen.
• Implement and maintain food handling procedures.

Budget & Cost Control:

• Work closely with the Executive Chef to monitor food costs, waste, and portion control.
• Assist with managing kitchen budgets and labor costs, ensuring profitability for banquet operations.
• Ensure timely ordering of ingredients while adhering to cost and quality guidelines.
• Scheduling and managing workforce rostering for banquet kitchen operations. 

Collaboration & Communication:

• Collaborate with the Events sales and Banquet teams to ensure seamless execution of events and customer satisfaction.
• Communicate effectively with the front-of-house team regarding menu items, dietary requirements, and special requests.
• Participate in client meetings to discuss menu ideas and accommodate personalized preferences.

We are currently seeking a qualified and experienced Full Time - Chef de Partie to join our Banquets team. As a member of our culinary team, you will support the Chef de Cuisine - Banquets with daily management and food preparation.

Experience in a range of different cooking styles and preparation techniques is essential, as is proven experience in supervision.

The Requirements

The successful candidate will possess

• Previous experience at a similar level in a hotel environment
• Excellent technical skills with experience in running a section
• An energetic and proactive enthusiasm to further develop your culinary expertise
• Meticulous attention to detail in delivering consistently high quality dishes
• Proven leadership skills to engage, motivate, coordinate and inspire a kitchen team
• A team player who easily builds rapport with colleagues and guests alike 
• Experience with working across multiple sections of the kitchen
• Ability to remain calm and professional under pressure in a busy fast-paced environment
• Flexibility to work a variety of shifts including nights, weekends and holiday periods

We are seeking a Casual Commis/Cook Chef to join the dynamic and professional team. Reporting directly to the the Brewery Venue Manager, you will be responsible for the support of the operation of the Brewery kitchen. 

If you enjoy variety in your day and are passionate about food preparation and presentation - then this is a role for you! 

Essential duties for the role include, but are not limited to the following:

• Prepare mis-en- place for all relevant menus
• Assist with ordering necessary food items accordingly to business needs and demands
• Comply with all WHS, food safety legislation
• Work with and coordinate with other chefs in the preparation and production of food as required
• Ensure strict stock rotation and minimum wastage
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned
• Report any maintenance, hygiene and hazard issues
• Awareness departmental targets and strive to achieve them as part of the team
• Assist other departments wherever necessary and maintain good work relationships

We’re looking for a dynamic Director of Talent and Culture. In this key role, you'll shape a positive and inclusive culture that drives employee engagement and supports our properties  growth. If you're passionate about building strong teams and fostering a great work environment, we’d love to hear from you!

• Develop and implement talent acquisition strategies to attract top talent across all hotel departments.
• Drive employee engagement and foster a positive and inclusive work culture.
• Oversee the onboarding process for new hires and ensure smooth integration into the team.
• Manage employee performance and provide coaching to department heads and managers.
• Design and execute training and development programs to enhance employee skills and career growth.
• Ensure compliance with labor laws, hotel policies, and health and safety regulations.
• Develop compensation and benefits strategies to remain competitive and align with the hotel’s objectives.
• Lead the creation and execution of diversity and inclusion initiatives.
• Support leadership in succession planning and talent management efforts.
• Promote employee recognition programs and initiatives to boost morale and motivation.
• Address employee relations issues, mediate disputes, and foster a supportive working environment.
• Collaborate with senior leadership on strategic planning for organizational growth and development.
• Monitor and analyze HR metrics to improve workforce productivity and retention

We are looking for a savvy, resilient, motivated and highly energetic Executive Housekeeper, who has ability to think on your feet and solve problems. You will be a strong communicator with excellent written communication, exceptional organisational skills and the ability to balance multiple priorities and act with a sense of urgency, whilst remaining with an optimistic outlook.

You will be a Housekeeping professional with a passion for empowering, developing and motivating your team to succeed. We are seeking someone with a strong customer focus and a meticulous eye for detail to lead a newly formed team.

You will be responsible for the professional and cost effective running of the Housekeeping department, achieving high standards of cleanliness for guest rooms, public areas and back of house areas within the Novotel and ibis Sydney Olympic park consisting of 327 rooms.

Key to the success of this role:

• Knows how to drive results, has unwavering standards of cleanliness, quality & efficiency
• Expert in the use of OPERA and HubOS
• Highly analytical and has good understanding of rostering, productivity, and timekeeping
• Highly developed customer service skills and keen attention to detail
• Demonstrated inspirational leadership skills
• Full working rights for Australia (Australian Permanent Residency or Citizenship)

What does the successful applicant look like?

• The successful candidate will have an eye for opportunities to improve the service standard, increase revenue and reduce costs
• Highly adaptable, with proven leadership and strong initiative 
• Engages collaborative, positive relationships 

Be in the heart of it all by joining our Front Office team of our Pullman Hotel! 

Reporting to the Front Office Manager, our Front Office All Rounder are primarily responsible for providing welcoming and efficient service for our Guest’s registration and departure.

What does an All Rounder's role entail?

• Provide quality service to our Guests, responding to requests promptly, efficiently and courteously during their check in, check out and throughout their stay. 
• Maintain accurate Guest accounts, ensuring all charges are accurate and posted in a timely manner.
• Attend to incoming calls via the switchboard in a professional and polite manner.
• Maintain strict security procedures, ensuring Guest confidentiality and safety.

We are currently seeking an experienced Chef de Partie to join the professional and dynamic kitchen team in Pullman Hotel. This role will report to the Executive Chef & Executive Sous Chef, with responsibilities including leading the smooth day-to day breakfast operation within the kitchen.

Key responsibilities include but are not limited to:

• Manage breakfast service and lead breakfast team, ensuring adequate supplies are available for service.
• Prepare and present breakfast menu items, demonstrating variety and flair.
• Train and develop a team in quality preparation and presentation.
• Ensure stock rotation and minimum wastage.
• Mentor and co-ordinate the work of junior chefs.
• Assist with the implementation of programs to ensure high standards of cleanliness and organisation within the kitchen.
• Lead employees by setting a positive example.

About the Role! 

Pullman & Mercure Melbourne Albert Parkare looking for an experienced, enthusiastic and proactive Assistant Manager with experience working within a large operation that can take this landmark hotel to the next level, to join the Front Office team at Pullman & Mercure Melbourne Albert Park.

Reporting to the Front Office Manager, you will: 

• Assist the Front Office Manager with all aspects of departmental operations, making business decisions that will exceed service expectations for our guests and staff. 
• Assist in developing, implementing and maintaining procedures for the Front Office department and fostering a focus on guest engagement.
• Assist with the management of the team including training and development, ensuring the team’s success.
• Responsibility for the health and safety of all patrons, guests and staff members.
• Manage departmental staffing levels ensuring maximum productivity for the Front Office team.
• Build and establish strong relationships with existing and new guests, promoting and empowering the Front Office team for success. 

If you have a can-do attitude, thrive on working with a dedicated team and have experience in a fast-paced, high-volume kitchen, you are the Chef we want to meet!

About the Role! 

As our Demi Chef you will be passionate and creative in your approach to consistently producing high quality dishes that delight our guests. Your flexibility in adapting to special requests will contribute to creating memorable dining experiences that will see guests returning time and time again.

Reporting to the Executive Chef, your responsibilities will include: 

• Providing courteous, efficient and professional service to exceed guest expectations.
• Perform tasks within a timely manner to ensure high guest satisfaction. 
• Expressing your passions of culinary through creating consistently great food production, in line with high quality standards.
• Maintain standards of all health and hygiene requirements. 
• Liaise with the Kitchen on special requests or delayed meals.

Reporting to the Venue Manager, you will:

• Be responsible for supporting the Venue Manager in supervising the daily operations and team members of the Brewery Bar + Kitchen.

• Play a key role with major event activations, coaching and supporting team members and ensuring compliance across our beverage, gaming and restaurant areas.

We are looking for a savvy, resilient, motivated and highly energetic Executive Housekeeper, who has ability to think on your feet and solve problems. You will be a strong communicator with excellent written communication, exceptional organisational skills and the ability to balance multiple priorities and act with a sense of urgency, whilst remaining with an optimistic outlook.

You will be a Housekeeping professional with a passion for empowering, developing and motivating your team to succeed. We are seeking someone with a strong customer focus and a meticulous eye for detail to lead a newly formed team.

You will be responsible for the professional and cost effective running of the Housekeeping department, achieving high standards of cleanliness for guest rooms, public areas and back of house areas within the Novotel and ibis Sydney Olympic park consisting of 327 rooms.

Key to the success of this role:

• Knows how to drive results, has unwavering standards of cleanliness, quality & efficiency
• Expert in the use of OPERA and HubOS
• Highly analytical and has good understanding of rostering, productivity, and timekeeping
• Highly developed customer service skills and keen attention to detail
• Demonstrated inspirational leadership skills
• Full working rights for Australia (Australian Permanent Residency or Citizenship)

What does the successful applicant look like?

• The successful candidate will have an eye for opportunities to improve the service standard, increase revenue and reduce costs
• Highly adaptable, with proven leadership and strong initiative 
• Engages collaborative, positive relationships 

At the Pullman Melbourne on the Park, we are seeking a dynamic people person who has a keen eye for detail to join our Front Office Team as a Supervisor - Night Shift on a Full-Time basis.

You will:

• Assist the Night Manager in preparing all overnight reports & cross checking and balancing of daily transactions for all outlets.
• Maintain accurate guest accounts and provide precise, helpful information
• Provide efficient service for guest registration and departure
• Offer and maintain highest level of customer service to the guests at all times
• Ensure safety of all guests and employees 
• Carry out tasks as specified by the Night Manager and or Front office Assistatn Manager. 

We have an opportunity for an experienced Duty Technician. This varied role requires you to work on special projects, installations, maintain the building, plant & equipment, fixtures & fittings throughout the Hotel to the required standard. You will ensure a pleasant and safe environment for all guests, visitors and employees.

The successful applicant will be responsible for:

• Undertaking general repairs and maintenance as well as preventative maintenance programs throughout the Hotel. This includes basic plumbing, electrical, hydraulic, air conditioning service and repairs.
• Servicing of plant and general equipment as directed.
• Ensuring all painted areas are maintained and in good order.
• Performing duties relevant to experience and trade as applicable and also perform other maintenance related tasks as required.
• Assisting other team members in the completion of their duties.

Pullman & Mercure Melbourne Albert Park are seeking a passionate, dedicated and experienced Executive Sous Chef to join our kitchen team! 

About the Role: 

• Assisting the Executive Chef in daily kitchen operations and oversea food preparations in the à la carte and banqueting kitchens. 
• Develop and test new recipes and seasonal menus that highlight flavour and creativity. 
• Supervise, train and develop kitchen staff, fostering a collaborative, inclusive and high-energy working environment. 
• Oversee and uphold food quality and hygiene standards in our kitchen operations, including banquets and à la carte restaurants.
• Manage inventory, order supplies and minimise waste to optimise kitchen efficiency.
• Facilitate and promote a collaborative interdepartmental work environment throughout the hotel. 

About the Role!

As our Chef de Partie you will be passionate and creative in your approach to consistently producing high quality dishes that delight our guests. Your flexibility in adapting to special requests will contribute to creating memorable dining experiences that will see guests returning time and time again.

Your role will include:

• Prepare and present food for breakfast, a la carte dinner, in-room dining and banqueting in accordance with hotel standards.
• Supervise, coach and train kitchen team members in conjunction with the Executive Sous Chef and Executive Chef.
• Provide input in menu design including seasonal menus and daily/weekly specials.
• Maintain the highest standards of quality and freshness in both the ingredients and the preparation of meals.
• Implement and maintain food hygiene in accordance with legislative standards
• Ordering and stock control.
• Assist the Executive Chef to lead the kitchen team and promote a positive working culture at all times.

About the Role

We are looking for an experienced and enthusiastic Duty Manager to join the Front Office team at Pullman & Mercure Melbourne Albert Park.

Reporting to the Front Office Manager, you will: 

• Lead a shift of front office professionals, including our overnight team, ensuring our guest experience is at the forefront at all times.
• Assist in developing, implementing and maintaining procedures for the Front Office department and fostering a focus on guest engagement.
• Assist with the management of the team including training and development, ensuring the team’s success.
• Lead by example when attending to guest requests. Be proactive and resourceful.
• Responsibility for the health and safety of all patrons, guests and staff members.

As a Kitchen Attendant, you will be responsible for supporting the kitchen team in ensuring the highest standards of service and cleanliness are maintained in the kitchens and staff common areas.

About the Role: 

• Ensure a safe and clean work space is maintained.
• Ensure our kitchens and staff common areas are supplied with sanitised, clean and dry operational equipment.
• Appropriately handle chemicals and equipment as per the manufacturer’s instructions.
• Operate dishwashing equipment.
• Deep cleaning kitchens including.
• Store equipment, crockery, cutlery and glassware hygienically and safety. 

Be part of the excitement of the Accor family, with limitless career opportunities and incredible benefits. 

This is a great opportunity for a strong Assistant Manager to take the next step in their career.

As our next Front Office Manager reporting directly to the General Manager, you will:

• Lead the Front Office Team to deliver peak moments to our guests 
• Create welcoming places and memorable experiences not only for our guests but also for your team
• Provide excellent customer service and resolve guest issues in a timely and professional manner
• Empower our team to always go the extra mile for our guests
• Coach and mentor Guest Service Agents and Assistant Manager to grow their careers
• Monitor and report on key performance metrics to identify areas for improvement
• Participate in the development and implementation of front office policies and procedures
• Work closely with the General Manager on projects, reports and initiatives in the hotel and with the whole hotel team
• Take on duties outside of the traditional FOM role to grow your skill set and be the right hand to the General Manager.

Success in this role is the ability to learn quickly and the desire to provide service to our guests whilst working well with others as an all-rounder and team player. Perfectly suited to those who have a basic level of food and beverage service skills and are eager to learn from on-the-job training.

• Work with your team to set conference rooms promptly and accurately to the specifications described on the function sheets
• Ensure client expectations are met, delivering food and beverage service that aligns with our service standards
• Take responsibility for your designated rooms or sections during service
• Ensure all food and beverages requirements are delivered on time and as specified.

We are looking for a passionate Pastry Chef de Partie to join our amazing Patry Kitchen team. You will work in a high-energy, fast-paced kitchen, crafting exquisite desserts and contributing to an exceptional guest experience.

• Prepare and present a variety of high-quality pastries, desserts, and baked goods, ensuring consistency and excellence in every dish.
• Collaborate with the Pastry Chef to develop and innovate new menu items.
• Ensure that all mise en place is ready and of the highest standard before service.
• Oversee the junior members of the pastry team, providing guidance, mentorship, and support.
• Ensure compliance with health, safety, and hygiene regulations in the pastry section.
• Manage stock, orders, and inventory for the pastry section, ensuring minimal waste.
• Maintain high standards of cleanliness and organization within the pastry kitchen.

We are currently seeking Demi Chef's to join our dynamic and professional team. You will be responsible for the efficient and effective operation of the Kitchen department, whilst maintaining high standards in food hygiene and quality. We're offering you a unique chance to learn exceptional techniques and work with the best produce in a dynamic and talented team. If you enjoy variety in your day and are passionate about food preparation and presentation as well as delivering quality cuisine with a flair - then this is a role for you!

• Assist with ordering necessary food items accordingly to business needs and demands.
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage, whereby you will be responsible for implementing and maintaining stock control procedures.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Ensure consistent and quality food production
• Meet all health and hygiene requirements

The Chef de Cuisine - Banquets will oversee the culinary operations for all banquet functions, ensuring exceptional food quality, creativity, and consistency. The role requires leadership in menu design, kitchen management, and a focus on delivering outstanding banquet experiences. As a key member of the culinary team, this position is responsible for managing kitchen staff, maintaining food cost controls, and ensuring compliance with health and safety standards. The role reports directly to the Executive Chef. 

Culinary Leadership:

• Lead and manage all culinary operations for banquets, including food preparation, cooking, and presentation.
• Design and implement creative and innovative banquet menus that reflect seasonal produce and local ingredients.
• Ensure consistent high-quality food standards and presentation for all banquet functions and events.

Kitchen Management:

• Supervise and train kitchen staff, fostering a positive and productive work environment.
• Manage kitchen operations to ensure smooth and efficient service during banquet events.
• Oversee food inventory, ordering, and stock control in line with budgetary guidelines.

Food Safety & Compliance:

• Ensure all kitchen operations comply with food safety and health regulations.
• Maintain strict hygiene, cleanliness, and safety standards in the kitchen.
• Implement and maintain food handling procedures.

Budget & Cost Control:

• Work closely with the Executive Chef to monitor food costs, waste, and portion control.
• Assist with managing kitchen budgets and labor costs, ensuring profitability for banquet operations.
• Ensure timely ordering of ingredients while adhering to cost and quality guidelines.
• Scheduling and managing workforce rostering for banquet kitchen operations. 

Collaboration & Communication:

• Collaborate with the Events sales and Banquet teams to ensure seamless execution of events and customer satisfaction.
• Communicate effectively with the front-of-house team regarding menu items, dietary requirements, and special requests.
• Participate in client meetings to discuss menu ideas and accommodate personalized preferences.