Chef de Cuisine (Head Chef)

The EQ Hotel Perth; Perth; On-site; AUD 120,000 - 180,000; Full time

Job summary

The Elizabeth Quay Hotel & Residences in Perth is seeking an exceptional Chef de Cuisine to open and lead a contemporary brasserie on the hotel’s 25th floor. You will partner with the Culinary Director to set the kitchen vision for all-day dining, In-Room Dining and guest amenities.

Join us to build a world-class culinary team from day one, drive menu development, recruit and coach a large kitchen brigade, and deliver luxury standards with a modern, ingredient-led approach in a pre-opening

Qualifications

• 8+ years of progressive culinary experience with 3+ years as Chef de Cuisine or Head Chef.
• Experience leading and developing large teams in luxury hospitality.
• Strong creative, technical and commercial cooking skills with ingredient-led approach.

Responsibilities

• Lead pre-opening: menu development, tastings, kitchen commissioning, supplier mobilisation, trials, recruitment and training.
• Deliver luxury standards across all-day dining, In-Room Dining and VIP amenities with documented recipes and SOPs.
• Recruit, coach and develop a full kitchen brigade; mentor sous chefs and uphold a culture of precision and accountability.
• Manage costs, purchasing, rostering and waste; champion local WA produce and HACCP/allergen standards.

Skills

Culinary experience

Team leadership

All-day dining operations

Kitchen management

Education

Commercial Cookery qualification

Food Safety Supervisor certification

Job description

4 William Street, Perth, WA, 6000, AUSTRALIA

PRE-OPENING | THE ELIZABETH QUAY HOTEL & RESIDENCES | PERTH, WESTERN AUSTRALIA

The Elizabeth Quay Hotel & Residences, Perth, a new luxury hotel, is seeking an exceptional Chef de Cuisine to open and lead a contemporary brasserie on the hotel’s 25th floor.

Working closely with the Culinary Director, the role will be head chef for all-day dining across breakfast, lunch and dinner, along with In-Room Dining and guest amenities, with scope to support other outlets. The focus: a world-class culinary team from day one.

The Role

• Lead pre-opening: menu development, tastings, kitchen commissioning, supplier mobilisation, trials, recruitment and training.
• Deliver consistent luxury standards across all-day dining, In-Room Dining and VIP amenities, backed by documented recipes, SOPs and quality controls.
• Recruit, coach and develop a full kitchen brigade, mentoring sous chefs and building a culture of precision, creativity, accountability and respect.
• Manage costs, purchasing, rostering and waste, championing local WA produce and rigorous food safety, HACCP and allergen standards.

About You

• At least 8 years’ progressive culinary experience, including 3 years as Chef de Cuisine or Head Chef.
• A proven record leading and developing large teams, including sous chefs, in a five-star hotel, luxury resort or acclaimed restaurant, ideally in high-volume, all-day dining.
• Strong creative, technical and commercial skills, with a modern, ingredient-led approach.
• Trade qualification in Commercial Cookery or equivalent and Food Safety Supervisor certification, with a calm presence under pressure.
• Luxury hotel pre-opening experience is highly desirable.

Application

Candidates must hold current Australian work rights or be eligible to obtain them. Employer-sponsored visa support may be considered for an exceptional international candidate who fully satisfies all essential criteria. Sponsorship is discretionary and subject to verification, immigration eligibility and visa approval.

The Opportunity

Join the founding culinary leadership team at Perth’s most exciting waterfront hotel opening, with a brand-new, state-of-the-art kitchen and fit-out. Competitive remuneration and benefits on offer.

Perth offers an exceptional quality of life and was recognised among the world’s 20 most liveable cities in Monocle’s 2026 Quality of Life Survey.

Screening Questions

• How many years of culinary experience do you have, including years as a Chef de Cuisine or Head Chef?
• Have you led a kitchen in a five-star hotel, luxury resort or acclaimed restaurant? Please specify.
• Have you managed high-volume all-day dining and In-Room Dining? Please include average daily covers.
• What is the largest kitchen team you have managed, including sous chefs?
• Have you worked on a hotel or restaurant pre-opening? Please outline your responsibilities.
• Do you hold a Commercial Cookery qualification or equivalent and Food Safety Supervisor certification?
• What experience do you have managing food costs, labour budgets, HACCP and allergen controls?
• What are your current Australian work rights, and will you require employer sponsorship?
• Are you based in Perth or willing to relocate?
• What is your notice period and earliest available start date?
• What is your expected annual salary, excluding superannuation?