Chef de Cuisine: Lead & Elevate Seasonal Dining

IHG Hotels & Resorts; Adelaide; On-site; AUD 90,000 - 130,000; Full time

Benefits offered by this job

Paid birthday leave

Hotel discounts (F&B)

Enhanced parental leave

Lifelong development program

IHG Career Milestone celebrations

Transfer of entitlements

Discount retail platform

Job summary

Crowne Plaza Adelaide Mawson Lakes, part of IHG Hotels & Resorts, is seeking an experienced Chef de Cuisine to lead, inspire and develop our kitchen team. Reporting to the Executive Chef, you’ll own shift operations, promote seasonal produce, and elevate dining experiences with a focus on quality and guest satisfaction.

You will drive menu development, mentor staff, ensure HACCP compliance, and manage food costs across in-room dining, restaurant, bar and banquets.

Qualifications

• Experience leading diverse kitchen teams across multiple sections.
• Proven ability to manage high-volume events (conferences/weddings/banquets).
• Certificate III or IV in commercial cookery or equivalent is required.
• Strong food safety knowledge with HACCP principles and safe handling practices.

Responsibilities

• Lead on-shift kitchen operations with a focus on quality and service.
• Inspire and develop the culinary team through mentoring and training.
• Champion food quality, presentation, and consistency to meet guest expectations.
• Collaborate with the Executive Chef on menu development and seasonal offerings.
• Maintain HACCP compliance and high standards of kitchen hygiene and safety.
• Assist with food ordering, inventory, stocktakes, and supplier relationships; control costs.
• Support budgeting, payroll forecasting, recipe costing, and financial targets.

Skills

Leadership

Team leadership

HACCP knowledge

Budget control

Menu development

Guest communication

Hotel systems

Education

Certificate III/IV in Commercial Cookery

Food Safety Certification

Hospitality experience

Job description

Crowne Plaza Adelaide Mawson Lakes, part of IHG Hotels & Resorts, is seeking an experienced Chef de Cuisine to lead, inspire and develop our kitchen team. Reporting to the Executive Chef, you’ll own shift operations, promote seasonal produce, and elevate dining experiences with a focus on quality and guest satisfaction.

You will drive menu development, mentor staff, ensure HACCP compliance, and manage food costs across in-room dining, restaurant, bar and banquets.