Breakfast Chef de Partie - Luxury Hotel Kitchen Lead

Nearheal; Melbourne; On-site; AUD 55,000 - 75,000; Full time

Benefits offered by this job

Laundered uniforms

Complimentary hotel stay on work-anniv

Worldwide employee benefits

Central Melbourne CBD location

Employee and family discounts

Job summary

Sofitel Melbourne on Collins is seeking a Breakfast Chef de Partie to lead the breakfast kitchen in No35 restaurant, delivering high-standard buffet and live cooking experiences that set the tone for guests' mornings.

You will manage a small team, ensure food safety, and collaborate with the wider culinary team to sustain luxury service. Availability for early shifts, weekends, and public holidays is required.

Qualifications

• Certificate III in Commercial Cookery or equivalent.
• 3–5 years' post-apprenticeship culinary experience in hotel/high-volume setting.
• Experience in a breakfast buffet operation with high guest volumes.
• Strong HACCP knowledge and kitchen hygiene standards.
• Experience leading a section and mentoring junior chefs.
• Excellent organisational skills and ability to thrive in a fast-paced service.
• Full, unrestricted working rights in Australia.
• Availability for early morning shifts, weekends and public holidays.

Responsibilities

• Lead the breakfast kitchen section to highest standards.
• Bring buffet offerings to life with fresh, visually appealing dishes.
• Engage with guests and respond to requests to enhance the dining experience.
• Lead, support and motivate the team during busy periods.
• Maintain food safety, hygiene and kitchen organisation.
• Collaborate with the wider culinary team for consistency and improvement.

Skills

Breakfast leadership

Team motivation

Guest interaction

Food presentation

Food safety HACCP

Education

Certificate III in Commercial Cookery

Job description

Sofitel Melbourne on Collins is seeking a Breakfast Chef de Partie to lead the breakfast kitchen in No35 restaurant, delivering high-standard buffet and live cooking experiences that set the tone for guests' mornings.

You will manage a small team, ensure food safety, and collaborate with the wider culinary team to sustain luxury service. Availability for early shifts, weekends, and public holidays is required.