Chef de Partie — Elevate Dining in a Dynamic Hotel Kitchen

NOVOTEL; North Canberra; On-site; AUD 60,000 - 75,000; Full time

Benefits offered by this job

Global discounts

Career progression

Dry cleaning

Free coffee

Job summary

Accor's flagship Canberra hotel, Novotel Canberra, is seeking a passionate Chef de Partie to join our kitchen team on a full-time basis. You will support the Executive and Sous Chefs in delivering high-quality dishes and maintain food safety and operations.

You will own your section, mentor junior staff, and help with stock, mise en place, and coordinating with F&B and events teams to create memorable guest experiences in a fast-paced, collaborative environment.

Qualifications

• Experience as a Chef de Partie or Demi Chef in hotel/restaurant/catering required.
• Strong knowledge of food safety, HACCP and kitchen hygiene.
• Experience supervising or mentoring junior kitchen staff.
• Excellent organisational and time management skills.
• Ability to work under pressure in a dynamic environment.
• Positive attitude and commitment to teamwork.

Responsibilities

• Prepare and present high-quality dishes per recipes and brand standards.
• Work grill and hot pan sections in a high-volume kitchen.
• Manage your designated section for efficient service.
• Supervise kitchen operations in the absence of senior chefs.
• Maintain stock rotation and minimise food wastage.
• Assist with ordering and mise en place for service.
• Coach junior kitchen team members.
• Ensure cleanliness of kitchen areas and equipment.
• Collaborate with Food & Beverage and Conference & Events teams for guest experiences.
• Support conferences, events and restaurant operations with high-quality food production.
• Comply with HACCP, WHS and hygiene requirements.

Skills

Chef de Partie

Food safety

Team leadership

Time management

Presentation standards

Under pressure

Teamwork

Roster flexibility

Job description

Accor's flagship Canberra hotel, Novotel Canberra, is seeking a passionate Chef de Partie to join our kitchen team on a full-time basis. You will support the Executive and Sous Chefs in delivering high-quality dishes and maintain food safety and operations.

You will own your section, mentor junior staff, and help with stock, mise en place, and coordinating with F&B and events teams to create memorable guest experiences in a fast-paced, collaborative environment.