Production Chef: Texture-Modified Meals, Flexible Hours

Cater Care Group; Sydney; Hybrid; AUD 72,000 - 87,000; Full time

Benefits offered by this job

Discounted hotel rates

Complimentary accommodation

Paid birthday leave

Training and development

Employee assistance program

Paid parental leave

Flexible leave options

Job summary

Accor Australia and New Zealand Hospitality Pty Ltd is seeking a Chef de Partie for the Pullman Quay Grand Sydney Harbour hotel in Sydney. This permanent full-time role involves preparing meals, following recipes, maintaining food safety, and supporting the kitchen team during busy periods.

The position requires experience in a professional kitchen, HACCP knowledge, and a proactive team player approach. On-site work in a luxury hotel environment with opportunities for development within the

Qualifications

• Experience in a professional kitchen at Chef de Partie level.
• Must hold Certificate IV in Commercial Cookery or equivalent.
• Knowledge of HACCP, hygiene and safety standards.
• Ability to thrive in a fast-paced team.

Responsibilities

• Prepare meals and substitute items.
• Regulate oven temperatures and cooking equipment.
• Prepare cold foods and present dishes according to recipes.
• Maintain food logs and monitor quality and quantity.
• Assist with hiring, training, scheduling and coaching of staff.
• Ensure adherence to recipes, standards and food presentation.

Skills

Kitchen experience

Team player

Communication skills

Organizational skills

Fast-paced environment

Attention to detail

HACCP knowledge

Education

Certificate IV in Cookery

Job description

Job Summary

Position: Chef de Partie. Employer: Accor Australia and New Zealand Hospitality Pty Ltd. Contract: Permanent Full-Time. Salary: $79,521.25 annually. Location: Pullman Quay Grand Sydney Harbour, 61 Macquarie St, Sydney NSW 2000.

Job Location (Alternative)

30 Pitt Street, Sydney New South 2000, Australia. Remote: No. Position Type: Non‑Management.

Responsibilities

• Prepare special meals or substitute items.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion, arrangement, and food garnish.
• Maintain food logs and monitor the quality and quantity of food that is prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Inform Food & Beverage service staff of menu specials and out of stock menu items.
• Ensure the quality of the food items.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare cold foods.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; anticipate and address guests’ service needs.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Stand, sit, or walk for an extended period of time.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

Qualifications

• Certificate IV in Commercial Cookery or equivalent.
• Experience in a professional kitchen as a Chef de Partie or senior role.
• Knowledge of HACCP, food safety, hygiene, and workplace health and safety standards.
• Strong organisational and communication skills.
• Ability to work in a fast‑paced environment.
• A positive, proactive team player who takes pride in consistency and detail.
• Previous experience in a 5‑star hotel or high‑end restaurant highly regarded.

Benefits and Perks

• Team‑spirited co‑workers.
• Encouraging leadership.
• Discounted room rates on hotels worldwide.
• Discount on food and beverages at participating Marriott International hotels worldwide.
• Recognition programs to keep you motivated.
• Wellbeing & mindfulness programmes to ensure you stay healthy.
• Paid birthday leave.
• Training and development.
• Paid parental leave (up to 12 weeks).
• Paid holiday leave and additional flexible leave.
• Employee assistance program (24/7 wellbeing support).
• Complimentary accommodation, bedding, and travel perks.
• Digital GRA, 2‑day all‑inclusive retreats, and more.

Diversity & Inclusion

We are an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Workplace Information

Full‑time basis; commence ASAP. The job is in a shared private kitchen environment. Employees are expected to stand, sit, or walk for extended periods; reach overhead and below the knees, including bending, twisting, pulling, swiveling, and stooping; move, lift, carry, push, pull, and place objects weighing less than 25 pounds without assistance.

Why Join Us

We are dedicated to being an invigorating, inclusive, and world‑class hospitality experience. With an emphasis on service, culinary excellence, and a supportive environment, we provide clear growth opportunities and a chance to contribute to a culture of excellence.