Chef de Cuisine - Cirq

Crown Resorts Limited; Sydney; On-site; AUD 120,000 - 180,000; Full time

Benefits offered by this job

Remuneration package

Uniforms provided

Staff meals

Staff discounts

Career growth opportunities

Job summary

Crown Resorts Limited is seeking a full-time Chef de Cuisine for the iconic Level 26 venue, CIRQ. You will drive culinary vision, source premium ingredients and innovate menus while leading a professional kitchen team to deliver exceptional guest experiences that match the venue's prestige and skyline views.

Reporting to the Executive Sous Chef, you’ll ensure the kitchen operates as a profitable centre, overseeing production and administration in line with Crown’s standards and policies, and

Qualifications

• Experience in luxury hotel/hospitality environments.
• Ability to lead a kitchen team and set high standards.
• Strong financial, operational and people management skills.
• Knowledge of food safety standards and HACCP.

Responsibilities

• Lead culinary vision for Crown’s Level 26 venue, CIRQ.
• Drive menu innovation and seasonal refinement with premium ingredients.
• Oversee production and kitchen administration to align with financial targets.
• Collaborate with Executive Sous Chef to ensure premier guest experiences.

Skills

Leadership

Menu development

Financial management

Food safety HACCP

Microsoft Office

Education

Commercial Cookery Certificate or equivalent

Tools

Microsoft Windows

Outlook

Word

Excel

Job description

Better begins here Crown Resorts is a great place to visit and it’s an even better place to work, a place where you can play your part in creating fun, memorable, world-class experiences for our guests and our people. We value passion, optimism, and an appetite for change - for the better. Here, you’ll be part of the team, empowered to explore more, experience more and supported by your leader to grow and develop.

The role

As the full-time Chef de Cuisine, you will lead the culinary vision of our iconic Level 26 venue, CIRQ — driving menu innovation, seasonal refinement, premium ingredient sourcing, and delivering exceptional guest experiences that match the venue’s prestige and skyline views. Reporting to the Executive Sous Chef, you will lead a professional culinary team and ensure the kitchen operates as a successful profit centre. You will oversee production and administration in line with Crown’s standards and policies, while supporting and implementing culinary operations that align with the venue’s concept and financial and people-focused targets.

About you

• Experience in luxury hotels - highly desirable
• Set a leading example and inspire a team of kitchen professionals.
• Demonstrated ability to identify and satisfy internal and external stakeholder needs.
• Strong financial, organisational and communication skills.
• Self-motivated and adaptable.
• Proficiency in tech applications such as Microsoft Windows, Outlook, Word, and Excel.
• Understanding of food safety standards and HACCP
• Relevant hospitality qualification in Commercial Cookery Certificate or equivalent

What we offer you

• Attractive remuneration package
• Work with a supportive and experienced Executive team
• Fitted uniforms provided and laundered by Crown.
• Generous discounts across all Crown hotels and restaurants Australia wide
• Complimentary meals at our on-site staff restaurant
• Access to discounts with our various corporate partners across, insurance, heath & wellbeing, banking & finance, technology, parking
• On top of exciting career possibilities, we offer better exposure to experiences and learning.

Our Crown Community celebrates uniqueness and embraces diversity. We welcome the creativity, insights and experiences from people of different race, age, religion, cultural background, gender, people with disability, people who identify as LGBTIQ+ and Aboriginal and Torres Strait Islander; people like you.

Crown Resorts is a great place to visit and it’s an even better place to work, a place where you can play your part in creating joyful experiences for our guests and our people.