Part-Time Demi Chef: Fast-Paced Hotel Kitchen

Accor; Sydney; On-site; AUD 3,444,000 - 4,822,000; Part time

Benefits offered by this job

Discounts and benefits worldwide

Job summary

Accor’s Pullman Sydney Hyde Park is seeking a dedicated Part Time Demi Chef to join our bustling kitchen team. Located near Hyde Park and Sydney's vibrant dining scene, you will work with the Chef de Partie, Sous Chef and Exeuctive Chef to deliver memorable experiences across restaurant, bar, room service and events.

You will contribute to food preparation, hygiene, waste reduction and section leadership, while thriving in a fast-paced hotel environment weekend and public holiday shifts included.

Qualifications

• Foundational understanding of food preparation and cooking techniques.
• Previous experience in a hotel or fast-paced kitchen environment.
• Understanding of HACCP and food safety standards.
• Team player with a passion for delivering quality food.
• Ability to thrive under pressure and take initiative.
• Flexible availability, including weekends and public holidays.

Responsibilities

• Prepare and deliver food across breakfast, lunch, dinner, room service, functions and buffet in line with recipes and quality standards.
• Maintain a clean, hygienic workspace; oversee stock rotation, reduce waste and keep equipment in good condition.
• Efficiently run an assigned section, mentor apprentices and junior team members, assist the Chef on duty when needed.
• Monitor daily food and supply needs, coordinate with supervisors on ordering and adhere to food safety regulations.

Skills

Food prep basics

Hotel/kitchen experience

HACCP knowledge

Team player

Under pressure

Flexible schedule

Job description

Accor’s Pullman Sydney Hyde Park is seeking a dedicated Part Time Demi Chef to join our bustling kitchen team. Located near Hyde Park and Sydney's vibrant dining scene, you will work with the Chef de Partie, Sous Chef and Exeuctive Chef to deliver memorable experiences across restaurant, bar, room service and events.

You will contribute to food preparation, hygiene, waste reduction and section leadership, while thriving in a fast-paced hotel environment weekend and public holiday shifts included.