Chef de Partie — Creative Kitchen Leader in a Fast-Paced Hotel

Vochure; Sydney; On-site; AUD 55,000 - 75,000; Full time

Benefits offered by this job

Onsite parking

Duty meals

Free laundry

Job summary

Novotel Sydney International Airport, part of Accor, is seeking an experienced Chef de Partie to deliver memorable dining experiences across a la carte and all-day menus. You will be the captain of the pass when required and ensure food costs are kept to within the budget.

We welcome a proactive leader with a passion for local ingredients and a keen eye for detail to support Sous and Executive Chefs, supervise the kitchen, and maintain high food-safety standards in a busy environment.

Qualifications

• Team Leader or Supervisory experience highly regarded.
• Passion for food and local ingredients.
• High level of accuracy and attention to detail.
• Ability to work in a fast paced environment.
• A friendly and proactive approach in resolving issues.

Responsibilities

• Prepare and present both a la carte and casual 'all day' dining menu items.
• Use your creativity and novelty to bring innovation to our team.
• Assist the Sous and Executive Chefs in menu creation and execution.
• Supervise the kitchen in the absence of the Executive Chef by appropriate delegation of tasks to ensure a smooth service.
• Assist with the ordering and rotation of stock and liaising with front line team members regarding menu changes.
• Being an illustrious and respected leader to the kitchen team.
• Understand and follow food safety procedures.

Skills

Team leadership

Food passion

Attention to detail

Fast-paced environment

Proactive approach

Job description

Novotel Sydney International Airport, part of Accor, is seeking an experienced Chef de Partie to deliver memorable dining experiences across a la carte and all-day menus. You will be the captain of the pass when required and ensure food costs are kept to within the budget.

We welcome a proactive leader with a passion for local ingredients and a keen eye for detail to support Sous and Executive Chefs, supervise the kitchen, and maintain high food-safety standards in a busy environment.