Chef de Partie - Luxury Hotel Kitchen, Growth & Perks

InterContinental Hotels & Resorts; Melbourne; On-site; AUD 55,000 - 65,000; Full time

Benefits offered by this job

Paid Birthday Leave

Enhanced parental leave program

Proactive paid wellness and mental健康

Some of the best colleague discounts

Ongoing learning and development

Transfer of entitlements

Job summary

InterContinental Melbourne The Rialto is seeking a driven Chef de Partie to join our award-winning kitchen team. You will lead a section, produce high-quality dishes, and contribute to dining experiences across outlets including restaurant, bar, in-room dining, and events.

The role demands creativity, strong organization, and a collaborative approach with the team. You'll work in a luxury hotel environment, maintaining impeccable standards, mentoring junior chefs, and upholding HACCP and food

Qualifications

• Qualified in Commercial Cookery or Culinary Arts.
• Demonstrated ability to create high-quality dishes.
• Strong focus on food safety and kitchen hygiene.

Responsibilities

• Prepare and produce high-quality dishes in accordance with standard recipes and guest expectations.
• Manage and oversee your designated kitchen section, ensuring consistency, quality, and efficiency.
• Mentor and support junior kitchen staff to develop their skills.
• Maintain HACCP compliance and ensure cleanliness and food safety across the kitchen.

Skills

Creativity

Organisation

Communication

Teamwork

Attention to detail

Food safety HACCP

Education

Commercial Cookery or Culinary Arts

Job description

InterContinental Melbourne The Rialto is seeking a driven Chef de Partie to join our award-winning kitchen team. You will lead a section, produce high-quality dishes, and contribute to dining experiences across outlets including restaurant, bar, in-room dining, and events.

The role demands creativity, strong organization, and a collaborative approach with the team. You'll work in a luxury hotel environment, maintaining impeccable standards, mentoring junior chefs, and upholding HACCP and food