Chef de Partie - Lead Kitchen & Night Service

Novotel Hotels; Western Australia; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Global discounts

Training platform access

Service anniversaries

Job summary

Novotel Perth Murray Street, part of the Accor Group, is seeking a qualified cook to support daily kitchen operations and lead in the Executive Chef's absence. The role focuses on high-volume service, precise mise en place, and maintaining HACCP standards.

You will manage your section, supervise junior chefs, and contribute to seamless dinner service and events. This position requires strong communication and time-management skills and evenings across a 7-day roster.

Qualifications

• Proven experience in a similar role within a busy, high-volume kitchen environment.
• Strong technical cooking skills across a variety of techniques and cuisines.
• Experience in dinner service and Conference & Events operations.
• Available to work evenings across a 7-day roster.
• Proven leadership capability, with experience guiding and supervising junior chefs during service.
• Excellent communication, organisational and time-management skills.
• Sound understanding of food safety, hygiene, and HACCP standards.

Responsibilities

• Support the Executive Chef with daily operations, including prep and service.
• Supervise and lead the kitchen in the absence of the Executive Chef.
• Take ownership of your section, ensuring smooth and efficient service.
• Uphold food presentation and portion standards across all outlets.
• Monitor stock levels, minimise waste, and maintain accurate stock rotation.
• Ensure all equipment and work areas are maintained to WHS and hygiene standards.

Skills

Leadership

Communication

Time management

HACCP knowledge

Education

Certificate III in Commercial Cookery

Job description

Novotel Perth Murray Street, part of the Accor Group, is seeking a qualified cook to support daily kitchen operations and lead in the Executive Chef's absence. The role focuses on high-volume service, precise mise en place, and maintaining HACCP standards.

You will manage your section, supervise junior chefs, and contribute to seamless dinner service and events. This position requires strong communication and time-management skills and evenings across a 7-day roster.