• Ensure our guests have a great dining experience and make holiday memories
• Staff accommodation and meals package available 
• $70,000 - $75,000 plus superannuation

What you’ll do:

You may work in a variety of our dining venues, providing exceptional service with a warm welcome. You’ll treat our guests and customers as individuals, offering tailored options and solutions with a resilient and can-do attitude. On a daily basis your tasks will include, but are not limited to:

• Undertake general or specialised cooking, baking, pastry cooking or butchering duties, as required​ to a high standard
• Monitor the hygiene of food preparation areas and equipment
• Under the direction of the Head Chef, you will be responsible for kitchen management including portion and stock control and for the supervision and training of other kitchen staff.

What you’ll bring:  

• Significant hands-on experience in kitchen operations with a clear understanding of the logistics of restaurants and functions catering
• Previous experience of modern Australian cooking
• A passion for your trade and for creating and presenting contemporary dishes using local produce
• Demonstrated excellent customer service, interpersonal and communication skills
• Demonstrated computer literacy, particularly with common office applications
• Formal qualifications in commercial cookery
• The ability to work productively in a fast-paced, buzzing work environment, dealing with a high volume of covers in a short period of time
• Possess a Do Food Safely Certificate of completion
• Flexible attitude to work hours over a 7 day roster, including weekends and public holidays

What’s in it for you?

At NRMA Parks & Resorts our benefits include more than just great discounts. Here's a taste of what you can expect:

• Travel discounts on SIXT car rental, cruises, and accommodation at our award-winning NRMA Holiday Parks and Resorts.
• Complimentary myNRMA membership including free Roadside Assistance & discounts on groceries, movie tickets, gift cards, gym memberships, attractions, restaurants and much more
• Our reward and recognition program 'My Thanks'
• Employee referral program where you may be eligible for a referral bonus of up to $2,000
• Grow, progress or relocate with us and move around the country to one of our many other holiday parks or resorts.

Know you belong:

At NRMA Parks and Resorts we celebrate and welcome difference and work together to create an inclusive workplace where our people feel respected, heard, valued and connected no matter what background or experience. We welcome people from all walks of life and embrace unique perspectives.

Are you nodding your head as you read this?  Ready to roll up your sleeves and really make a difference? Apply now!  We cannot wait to hear from you!

As part of our recruitment process, all employees at NRMA Parks and Resorts are subject to mandatory pre-employment checks.

The Chef de Cuisine - Banquets will oversee the culinary operations for all banquet functions, ensuring exceptional food quality, creativity, and consistency. The role requires leadership in menu design, kitchen management, and a focus on delivering outstanding banquet experiences. As a key member of the culinary team, this position is responsible for managing kitchen staff, maintaining food cost controls, and ensuring compliance with health and safety standards. The role reports directly to the Executive Chef. 

Culinary Leadership:

• Lead and manage all culinary operations for banquets, including food preparation, cooking, and presentation.
• Design and implement creative and innovative banquet menus that reflect seasonal produce and local ingredients.
• Ensure consistent high-quality food standards and presentation for all banquet functions and events.

Kitchen Management:

• Supervise and train kitchen staff, fostering a positive and productive work environment.
• Manage kitchen operations to ensure smooth and efficient service during banquet events.
• Oversee food inventory, ordering, and stock control in line with budgetary guidelines.

Food Safety & Compliance:

• Ensure all kitchen operations comply with food safety and health regulations.
• Maintain strict hygiene, cleanliness, and safety standards in the kitchen.
• Implement and maintain food handling procedures.

Budget & Cost Control:

• Work closely with the Executive Chef to monitor food costs, waste, and portion control.
• Assist with managing kitchen budgets and labor costs, ensuring profitability for banquet operations.
• Ensure timely ordering of ingredients while adhering to cost and quality guidelines.
• Scheduling and managing workforce rostering for banquet kitchen operations. 

Collaboration & Communication:

• Collaborate with the Events sales and Banquet teams to ensure seamless execution of events and customer satisfaction.
• Communicate effectively with the front-of-house team regarding menu items, dietary requirements, and special requests.
• Participate in client meetings to discuss menu ideas and accommodate personalized preferences.

We are currently seeking a qualified and experienced Full Time - Chef de Partie to join our Banquets team. As a member of our culinary team, you will support the Chef de Cuisine - Banquets with daily management and food preparation.

Experience in a range of different cooking styles and preparation techniques is essential, as is proven experience in supervision.

The Requirements

The successful candidate will possess

• Previous experience at a similar level in a hotel environment
• Excellent technical skills with experience in running a section
• An energetic and proactive enthusiasm to further develop your culinary expertise
• Meticulous attention to detail in delivering consistently high quality dishes
• Proven leadership skills to engage, motivate, coordinate and inspire a kitchen team
• A team player who easily builds rapport with colleagues and guests alike 
• Experience with working across multiple sections of the kitchen
• Ability to remain calm and professional under pressure in a busy fast-paced environment
• Flexibility to work a variety of shifts including nights, weekends and holiday periods

• Demonstrate a variety of culinary techniques and use these in the development of the culinary team.
• Maintain a strong multi-site kitchen facility that uses the collective team, and equipment resources efficiently to meet the needs of respective food outlets. 
• Meet, and exceed customer and guest expectations, enabling the Food & Beverage operation of the Hotel to be recognized as a purveyor of consistent, quality and value for money cuisine.
• Maintain and monitor hygiene, health and safety standards; and monitor that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.

• Operate as part of the Pastry team with the highest level of professionalism and organisation.
• Complete tasks in the production of pastries and desserts under the direction of the Pastry Chef as required.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Sofitel Brand Standard guidelines and maintained at that level.
• Meet and exceed guest expectations, enabling the Food and Beverage operation of each department to be recognised as purveyors of consistent, quality and value for money cuisine.
• Assist with training apprentices to desired standard, this includes full working knowledge of the section and department.
• Ensure the highest possible standard of hygiene is practised and maintained by the pastry section within the kitchen team to meet Health & Safety regulations and HACCP food preparation guidelines.

Novotel Perth Langley is looking for a passionate and collaborative Chef De Partie to join their team.

KEY RESPONSIBILITIES:

•Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and maintained at that level. 

•Work with the kitchen brigade and take corrective action where appropriate if standards are not met.

•Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.

•Collate, photograph and cost all recipes.  Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.

•Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.

•Work closely with the front of house team to meet food and beverage operational objectives.

Reporting directly to our Head Chef  you will have a proven track record of managing a busy kitchen in a high volume casual fine dining environment. You will have experience with a variety of cuisine and a background in Japanese techniques and styles. You will be creative and have a genuine passion for exceptional cuisine. You will also be able to manage and develop a strong team. This role is your opportunity to make your mark within the Sydney dining space and be part of a new venue.

• Creation and planning of menus with the Executive Chef.
• Estimating food and labour costs, stock taking and managing kitchen ordering.
• Monitoring quality of dishes at all stages of preparation and presentation.
• Preparing and cooking food to a high standard.
• Explaining and enforcing hygiene regulations.
• Developing and training a dynamic and talented team.