Part-Time Demi Chef: Hotel Kitchen & Events

Pullman; Sydney; On-site; AUD 34,000 - 44,000; Part time

Benefits offered by this job

Accor discounts

Job summary

Pullman Sydney Hyde Park is seeking a part-time Demi Chef to join our kitchen brigade. You will help prepare and deliver dishes across breakfast, lunch, dinner, room service, and functions, following established recipes and standards.

Working closely with the Chef de Partie, Sous Chef and Executive Chef, you’ll maintain high levels of food quality and hygiene, support junior team members, and adapt to busy service periods, including weekends and public holidays.

Qualifications

• A 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 all service periods—breakfast, lunch, dinner, room service, functions, and buffet in line with established recipes and quality standards.
• Ensure a clean, hygienic, and well‑organised workspace, oversee stock rotation, reduce waste, and maintain equipment in good working order.
• Efficiently run an assigned section, support apprentices and junior team members, and assist the Chef on duty when needed.
• Monitor daily food and supply requirements, coordinate with supervisors on ordering, and adhere to all food safety regulations.

Skills

Foundational cooking techniques

Thrive under pressure

HACCP knowledge

Team player

Job description

Pullman Sydney Hyde Park is seeking a part-time Demi Chef to join our kitchen brigade. You will help prepare and deliver dishes across breakfast, lunch, dinner, room service, and functions, following established recipes and standards.

Working closely with the Chef de Partie, Sous Chef and Executive Chef, you’ll maintain high levels of food quality and hygiene, support junior team members, and adapt to busy service periods, including weekends and public holidays.