Chef de Partie - Luxury Hotel Kitchen Lead

Avani Cypress Lakes Resort; Sydney; On-site; AUD 60,000 - 75,000; Full time

Benefits offered by this job

Competitive wages

Comprehensive benefits package

Complimentary Accommodation at other 4

Complimentary Dry Cleaning for Uniform

Complimentary Employee Meals

Job summary

Four Seasons ICC Sydney is seeking a Chef de Partie to join our world-class culinary brigade. You will own your kitchen section, ensuring every dish is prepared with precision, consistency and the highest standards across In-Room Dining, Banquets, and MODE Kitchen & Bar.

You will collaborate with a talented team, train junior chefs, and uphold strict food safety and quality controls while contributing to a dynamic, guest‑facing operation.

Qualifications

• Experience as Chef de Partie or strong Demi Chef in a quality restaurant, hotel or luxury hospitality environment.
• Passion for culinary excellence and local ingredients.
• Ability to work in a fast paced environment.
• High level of accuracy and attention to detail.
• Friendly and proactive approach in resolving issues.

Responsibilities

• Prepare and present high-quality dishes in accordance with Four Seasons standards and recipes.
• Manage your designated kitchen section, ensuring smooth and efficient service.
• Maintain exceptional food quality, consistency, and presentation.
• Assist with stock control, ordering, and minimising food waste.
• Lead and train junior kitchen team members and supervise in the absence of the Executive Chef.

Skills

Chef de Partie experience

Teamwork & communication

Food safety knowledge

Organisational skills

Fast-paced environment

Rotating roster

Culinary qualifications

Education

Culinary qualifications

Job description

Four Seasons ICC Sydney is seeking a Chef de Partie to join our world-class culinary brigade. You will own your kitchen section, ensuring every dish is prepared with precision, consistency and the highest standards across In-Room Dining, Banquets, and MODE Kitchen & Bar.

You will collaborate with a talented team, train junior chefs, and uphold strict food safety and quality controls while contributing to a dynamic, guest‑facing operation.