Chef de Partie: Luxury Hotel Kitchen Mastery

fourseasons; Sydney; On-site; AUD 60,000 - 75,000; Full time

Benefits offered by this job

Complimentary Accommodation

Complimentary Dry Cleaning for Uniform

Complimentary Employee Meals

Job summary

Four Seasons Hotel Sydney is seeking a Chef de Partie to deliver exceptional culinary experiences across In-Room Dining, Banquets, and MODE Kitchen & Bar. You will own your section and work with a talented culinary team to ensure precision, consistency, and outstanding presentation in every service.

Joining Four Seasons means contributing to memorable guest moments, upholding rigorous food safety standards, and supporting junior chefs.

Qualifications

• Experience as Chef de Partie or Demi Chef in luxury hospitality.
• Strong knowledge of kitchen operations and food safety standards.
• Excellent organisational skills and attention to detail.
• Ability to perform in a fast-paced environment.
• Flexible to work rotating roster including evenings, weekends, and public holidays.

Responsibilities

• Prepare and present high-quality dishes per Four Seasons standards and recipes.
• Manage your designated kitchen section for smooth service.
• Maintain exceptional food quality, consistency and presentation.
• Assist with stock control, ordering and minimising waste.
• Collaborate with the culinary team to deliver exceptional guest experiences.
• Support training and development of junior team members.

Skills

Chef de Partie experience

Demi Chef experience

Food safety knowledge

Organisational skills

Teamwork & communication

Education

Culinary qualifications

Job description

Four Seasons Hotel Sydney is seeking a Chef de Partie to deliver exceptional culinary experiences across In-Room Dining, Banquets, and MODE Kitchen & Bar. You will own your section and work with a talented culinary team to ensure precision, consistency, and outstanding presentation in every service.

Joining Four Seasons means contributing to memorable guest moments, upholding rigorous food safety standards, and supporting junior chefs.