The Role:

At Manly Pacific, we are looking for an experienced passionate Sous Chef who is self-motivated & enthusiastic to join our team at the stunning ocean-front hotel location the Manly Pacific. You will be responsible of managing our casual dining with a dash of French flair Restaurant, Bistro Manly. This position is on a Full-Time basis. 

Responsibilities:

1. Managing daily food preparation, production and implementation of menus which are designed to deliver innovative, safe food which meet market / customer needs and fall within budgeted guidelines.
2. Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
3. Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
4. Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
5. Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
6. Strive to implement the Accor Vision and demonstrate active use of Accor Values.
7. Oversees the kitchen team in the absence of the Executive Chef.
8. Participate in workplace consultation on matters pertaining to Work Health Safety (WHS), as per the hotels agreed arrangements. 

Demi Chef De Partie 
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

What you will be doing:

• Working on several orders at once
• Constantly keeping the station clean and sanitized
• Making sure their station is properly stocked with food and equipment
• Assumes 100% responsibility for quality of output from station
• Creating food of the highest quality and to the standards.
• Communicate effectively with the rest of the team and thrive for guest feedback

Oaks Cairns Hotel are looking for an experienced and passionate Head Chef to oversee the kitchen operations at our Oak & Vine Restaurant on a full-time basis. This integral position will be responsible for all aspects of running the busy and high preforming kitchen, as well as leading and guiding kitchen staff. 

Key Responsibilities Include:

• Supervising kitchen team members, ensuring excellence and consistency in the product delivered to customers.
• Development of new menus and associated costing.
• Running stock control and managing all BOH food and wage costs.
• Enforcing daily and weekly systems and procedures to ensure a high level of presentation, hygiene, service, and product quality.
• Ensuring compliance with all health and safety regulations and food standards.
• Recruiting, inducting, training and rostering of BOH team members

We are seeking a qualified chef who is interested in developing their culinary skills within the hotel environment. This is a casual position, with the potential to offer full time for the right candidate. All levels of chef are welcome to apply.

What you will be doing:

• Preparing meals and buffet service for our Hotel's breakfast, lunch, dinner & banqueting offering.
• Maintaining a clean and hygienic work environment whilst ensuring a product of high quality & presentation.
• Organizing an assigned section, ensuring it runs effectively & productively.
• Assisting and liaising with the Chef on duty as required.

Joining a strong and energetic Kitchen Brigade, you will be responsible for assisting in Breakfast, lunch and dinner shifts, with the potential to help lead the operation from time to time. Pullman Sydney Hyde Park also attract large conferences and events – hosting companies such as The Royal Commission, NRL & AFL teams, to smaller corporate companies. You will be a key player ensuring the service for these events run smoothly while also delivering creative and quality dishes for our guests.

Now more than ever, its important you understand food hygiene and can stay up to date with our cleanliness standards. As well as growing and developing, we want YOU to have the passion to THRIVE in a fast-paced Kitchen environment

WHAT YOU WILL BE DOING:

• Work collaboratively with the Executive Chef to lead the kitchen team, and assist with general tasks such as ordering, timesheet approvals (within Award provisions) and representing the Kitchen team at Resort meetings such as Banquet Operations.
• Maintain excellent presentation standards and cost control for all food items, maintaining recipe standards.
• Prepare mis-en place as required
• Participate in creating various exciting menu items
• Ensure strict stock rotation and minimum wastage
• Maintaining Accor’s high standards in food hygiene and quality, with a working understanding of and the ability to maintain food safety standards and HACCP, in addition to ALLSafe

Do you thrive in the kitchen?  We are hiring for multiple chef roles to share their creative flair with our kitchen team. We currently have positions available for Demi Chef, Chef de Partie, and Head Chef.

We are hiring for multiple positions across Sydney, Melbourne, and Brisbane!

As our next Demi Chef, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. 
• Maintain strong product knowledge of menu items and seasonal ingredients
• Ensures adequate support, leadership and training is provided to kitchen Team Members of a lower level.
• Facilitate open communication with Management to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. 
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties, including cleaning of equipment and preparing service

As our next Chef de Partie, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. 
• Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. 
• Keep up to date with industry changes by actively networking with industry peers and venues
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. 
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Oversees ordering and stock control 
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas

As our next Head Chef, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service. 
• Responsible for achieving set profit targets for the outlet.
• Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team. 
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
• Implement daily/weekly specials 
• Banquet menu design to achieve a quality, easily marketed product that is cost effective.
• Assist in achieving set targets on cost of food.
• Monthly accurate stock takes of all consumables.
• Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary. 
• Ensures completion of daily mise-en-place lists. 
• Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.

• Previous experience working in a busy kitchen.
• Reliable and hardworking.
• Team player with the ability to work under pressure.
• Has excellent communication skills, strong work ethic and a positive attitude.
• Be familiar with the other kitchen sections, promoting flexibility and productivity.
• Maintain strict hygiene and safety procedures.
• Availability to work varied shifts, including early mornings, late evenings, weekends and public holidays.

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Awareness departmental targets and strive to achieve them as part of the team.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

We are seeking a passionate and driven Chef de Partie, capable of delivering exceptional quality dishes for multiple outlets whilst working together with our service teams.

Responsibilities will include:

• Assist Executive Chef with menu preparation
• Ensuring adequate supplies are available for expected service;
• Cooking for a la carte, buffet, room service and functions;
• Assist other sections if they require help;
• Maintain a clean and hygienic work environment;
• Ordering and stock control
• Providing leadership to kitchen team by setting a positive example
• Support budgets and forecasts with food and food wastage

Located in the heart of Sydney, Dixson & Son’s achieved hatted status within first few months of opening and is looking to add a demi chef de partie to help it achieve its ambitions.

About The Role

• Full time permanent position; shifts on a rotating roster

• Rosters based on a 38-hour with additional benefits and overtime available in periods of high demand.

• Excellent remuneration and working conditions

• Work with some of Australia’s best producers and suppliers

• Uniforms supplied and laundered

Oaks Darwin Elan Hotel are looking for a passionate Senior Sous Chef to oversee the kitchen operations at our Oak & Vine Restaurant on a full-time basis. This integral position will be responsible for all aspects of running the busy and high preforming kitchen, as well as leading and guiding kitchen staff. 

Key Responsibilities Include:

• Supervising kitchen team members, ensuring excellence and consistency in the product delivered to customers.
• Development of new menus and associated costing.
• Running stock control and managing all BOH food and wage costs.
• Enforcing daily and weekly systems and procedures to ensure a high level of presentation, hygiene, service, and product quality.
• Ensuring compliance with all health and safety regulations and food standards.
• Recruiting, inducting, training and rostering of BOH team members

Chef De Cuisine

This is an opportunity to bring your superior kitchen management and organisational skills to Brisbane’s best and most iconic luxury hotel. Join a senior leadership team who cherish and nurture innovation, creativity and fresh ideas.

The Chef de Cuisine at Sofitel Brisbane Central is a key member of the kitchen brigade and works closely with the Executive Chef, Executive Sous Chef and operational teams to achieve the highest culinary standards for the hotel.

In this role, time will be spent equally across kitchen operations and administrative duties, providing direct supervision to senior chefs across multiple hotel kitchens, and support and leadership to the wider kitchen brigade.

Focused on delivering a luxurious style of cuisine that is best in class, the successful candidate will be able to look at menus through a French lens in line with the Sofitel brand, and be a team player who displays a consistently positive attitude and guest-centric approach.

What you will be doing:

• Lead and manage a team of chefs across multiple kitchens at any given time
• Be responsible for the kitchen in the absence of the Executive Chef or Executive Sous Chef
• Develop and mentor the future leaders of the hotel’s kitchen team
• Assist with the writing and design of new menus, showing diversity, luxury and elegance, using seasonal and cost-effective produce
• Undertake market research and maintain strong connections with local suppliers to be aware of current food trends
• Assist to facilitate effective staffing of the kitchen to ensure financial and service targets are achieved
• Perform administrative duties to achieve a safe, compliant, effective kitchen operation.