Our new Chef will:

• Prepare and ensure availability of mis en place as required.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Keep all working areas clean and tidy. 
• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef or Venue Manager
• Organise an assigned section and ensure it runs efficiently and productively.
• Ensure all food produced is in line with kitchen recipes and standards.
  Check all food is stored and handled correctly as per current food health and hygiene regulations.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
• Assist and liaise with chef on duty as required.

Do you want to be part of one of the country’s largest and most diverse Chef Teams?  

Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do and an eye for innovation.  

We have 2 full-time roles based out of Darwin. 

• One position is permanently based at our ERA site.  The second role manages our Full-Time relief roster between ERA and Jabiru. 
• Transportation - Bus in and out is provided. 
• 14days in and 7 days off for 11 hours doing night or day shifts. Meals, accommodation, and uniforms are provided.

Your role will include but is not limited to hands-on service for bulk and or buffet style cooking for breakfast, dinner, pastries, crib and on some occasions will require you to organise functions. A solid knowledge and understanding of HACCP procedures and safe work practices is imperative.

Who are we looking for? 

If you have a passion for food, thrive in fast-paced environments delivering food to the highest standards, have strong interpersonal skills and love working alongside a team, we want you! To be successful, you’ll need: 

• Trade Certificate, Certificate III in Commercial Cookery  
  • Previous experience in mass-catering environments (volume cooking) which will include preparing, cooking, and presenting meals for breakfast, dinner, crib and pastries
  • Australian Citizenship or, Full Australian working rights  

• Ensuring you follow HACCP procedures and safe work practices
• You MUST be based in Darwin

Why choose Sodexo? 

Sodexo is the world’s leading provider of food services. We have a well-respected culinary history – demonstrated by our Love of Food. How do we offer world-class food? We start by attracting top culinary talent. Our chefs are at the heart of what we do, and we are committed to providing opportunities for chefs who are as passionate about food as we are.

Working with Sodexo is more than a job; it’s a chance to be part of something greater because we believe our everyday actions have a big impact. With us, you belong in a company that allows you to act with purpose and thrive in your own way. We are always looking for people to join our team and help us create a lasting impact on individuals, society, and the planet.

At Sodexo, we are a proud Equal Opportunity Employer and encourage applications from all applicants regardless of age, race, sex, ethnicity, religion and beliefs and people with disabilities.   

We offer a competitive salary, many training, upskilling and development opportunities and an outstanding benefits and recognition program!    

How to apply? 

If you are interested in joining the Sodexo team and meet the minimum criteria outlined above, please apply with your resume detailing relevant employment experience and availability.  

One of our friendly recruiters will contact shortlisted candidates for a phone interview. This is also your opportunity to ask any questions you may have. 

What are you waiting for? Submit your application today and become part of the Sodexo family! 

The Sous Chef is a key role within the kitchen brigade. Working alongside the Executive Chef/Head Chef to manage daily kitchen operations, including overseeing colleagues, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.  The main duties of this role include:

• Supervision of kitchen in the absence of the Executive Chef/Head Chef.  Delegate duties and responsibilities to kitchen employees to ensure service demands are met. 
• Liaise with Food and Beverage outlet team members regarding the availability of menu items, additions to the menu and any relevant changes. 
• Assisting the Executive Chef /Head Chef in the preparation, costing and design of all food menus. 
• Develop new menu options based on seasonal changes and guest/customer demand. 
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained. 
• Works with, trains and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required. 
• Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target. 
• Ensure regular and effective communication with the sales and conferencing events team, to meet the expectations of conference and events organisers. 
• Carry out annual and mid-year appraisals with team members under your responsibility. 
• Accountable for stock ordering and inventory management, plus monthly stock takes. 

You will have a flair and passion for modern Australian dining, impeccable presentation and leadership qualities to motivate and direct a small team.  Our very own Galleons Bistro, is fully licensed and located onsite, for resort guests and open for, breakfast, lunch and dinner.  

What you will do:

You will work closely with our Resort Manager and Food and Beverage Manager to ensure our guests receive, good, honest, food - the opportunities are endless!

• Lead a kitchen team with clarity, direction, enthusiasm and a hands on approach
• Ensure all aspects of food preparation, cooking and presenting of dishes according to company guidelines and customer preferences 
• Effective management of the department roster 
• Effective management of waste, portion sizing and menu preference offerings 
• Ordering of food products to ensuring consistent menu availability. 
• Cost analysis and menu planning to ensure the resort food cost & KPI's are achieved
• Look to source local and cook fresh 
• Liaise with food service and restaurant management regarding customers order and general service of kitchen operations 
• Maintain a safe and hygienic working environment, to include proper storage of food, equipment, utensils and implements 
• Ensure, daily temperature checks of fridges, freezers, storage areas, deliveries and recording assessment where necessary 

What you will bring:

• A formal qualification in commercial cookery would be an advantage 
• Previous experience in a Lead or Head position in a restaurant, club kitchen, resort or bistro.
• Leadership experience in supervising other cooks and kitchen employees
• A working understanding of 'Food Safety' principles and workplace health and safety
• Experience in ordering and stock control
• Effective verbal communication skills
• Willing to be part of a greater team and jump in to assist the team and lead from the front

What’s in it for you? 

At Parks & Resorts we are not just about discounts (although you do get these too). We know everyone leads a life of their own and regardless of what stage you are at we have something to suit! 

• Progressive flexibility, leave and well-being benefits to balance all of life's priorities 
• 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 
• “ME” day – one extra day of paid leave per year, called a ME Day, to use at any time during the calendar year 
• Market leading 18 weeks paid primary and 4 weeks paid secondary parental leave entitlements 
• Discounts on all NRMA insurance products including car, home & travel 
• Grow or progress your career and move around the country or across the NRMA Group's business with us. 

Know you belong:

At NRMA Parks & 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. 

Our new Commis Chef will:

• Prepare and ensure availability of mis en place as required.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Keep all working areas clean and tidy. 
• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef or Venue Manager
• Organise an assigned section and ensure it runs efficiently and productively.
• Ensure all food produced is in line with kitchen recipes and standards.
  Check all food is stored and handled correctly as per current food health and hygiene regulations.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
• Assist and liaise with chef on duty as required.

We are currently seeking a Sous Chef to assist our Executive Chef oversee the running of the  Kitchen. You will be responsible to ensure that all food services and procedures are consistent and follows the standards of service and ensure we are delivering our vision to be the trusted global hospitality group.

Key Responsibilities;

• Ongoing management and development of the Kitchen team
• Have a genuine passion for what you do, keeping up to date with new food trends, and actively contributing to menu development and ways of improving consistency, product, revenue performance and the overall smooth operation of the kitchen.
• Be a calming influence in the midst of a high pressured, fast paced environment, with the ability to sustain and drive positive team morale creating a culture that people want to be part of.
• Ensuring that food costs are maintained to meet the target set by the hotel by controlling the food ordering procedures.
• Be flexible and rotate to work across breakfast, lunch and dinner to ensure service standards expected are being achieved.

• With your experience, create an impact on our guests in this hands-on and detail orientated role
• Ensure our guests have a great dining experience and make holiday memories
• Staff accommodation and meals package available 

What you’ll do:

In this full-time role, 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 you will:

• Under the direction of the Senior Chef on shift undertake cooking, baking, pastry cooking or butchering duties, as required​ to a consistently high standard.
• Assist with maintaining the general cleanliness of the kitchen area and equipment.
• Assist with the training of Kitchen Attendant staff

What you’ll bring:  

• Demonstrated knowledge and abilities in kitchen operations.
• A passion for your trade and for creating and presenting contemporary dishes using local produce.
• Demonstrated excellent interpersonal and communication skills.
• 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.
• DoFoodSafely certificate of completion

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.

A Commis Chef is responsible for supporting the kitchen team in food preparation, cooking, and maintaining the kitchen's cleanliness and organization.

This role serves as a foundational position for individuals looking to advance their career in the culinary arts.

Key Responsibilities:

Food Preparation: Assist in the preparation of ingredients, including chopping, slicing, dicing, and measuring. This may involve both cold and hot kitchen tasks.

Cooking: Execute basic cooking techniques and methods under the guidance of senior chefs. This can include grilling, frying, baking, sautéing, and more.

Recipe Execution: Follow established recipes and instructions for the preparation and presentation of dishes.

Assistance in Plating: Assist in the assembly and plating of dishes, ensuring they meet the established standards for portion size and presentation.

Cleanliness and Hygiene: Maintain a clean and organized work area. This includes proper storage of ingredients, cleaning utensils, and following hygiene and sanitation standards.

Inventory Control: Help monitor ingredient inventory levels and report shortages to the kitchen supervisor or chef.

Learning and Development: Continuously learn and improve culinary skills by seeking guidance from senior chefs, attending training sessions, and practicing cooking techniques.

Adherence to Safety Regulations: Follow kitchen safety rules and guidelines, including the safe use of kitchen equipment and handling of hot items.

The Commis Chef role is a great entry point for those looking to build a career with our company. With experience and training, Commis Chefs can progress to higher positions in the kitchen, such as Demi Chef, Chef de Partie, and eventually, more senior roles like Sous Chef or Executive Chef.

Our new Demi Chef will:

• Assist the chef in charge to ensure the smooth running of the kitchen.
• Prepare mise en place for all relevant menus.
• Ensure consistent great food production, in line with the high quality standards set by the hotel.
• Ensure that all dishes are prepared consistently and according to standard
• Ensure strict stock rotation and minimum wastage, and assist with ordering necessary food items.
• Comply with all WHS, food safety legislation.
• Provide a courteous and professional service and ensure that guest feedback are actioned and communicated to the team

What you’ll do  

Reporting to the Head Chef, you will be based in our fully licensed onsite resort bistro, that offers a delicious and innovative al la carte menu at reasonable prices for our inhouse gusts to dine-in or take-away. 

We pride ourselves on excellent guest services and ensuring our guests have the best memorable holiday experience.

What you’ll bring 

• A qualification in commercial cookery, or applicable trade testing
• Previous experience in a similar position at a restaurant, club kitchen, or café
• Experience in supporting other cooks and kitchen employees
• A working understanding of 'Food Safety' principles and workplace health and safety
• Experience in ordering and stock control
• Effective verbal communication skills
• Willing to be part of a greater team and jump in to assist the team and lead from the front

What’s in it for you? 

At Parks & Resorts we are not just about discounts (although you do get these too). We know everyone leads a life of their own and regardless of what stage you are at we have something to suit! 

• Progressive flexibility, leave and well-being benefits to help you balance all of life's priorities 
• 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 
• “ME” day – one extra day of paid leave per year, called a ME Day, to use at any time during the calendar year 
• Market leading 18 weeks paid primary and 4 weeks paid secondary parental leave entitlements 
• Discounts on all NRMA insurance products including car, home & travel 
• Grow or progress your career and move around the country or across the NRMA Group's business with us. 

Know you belong 

At NRMA Parks & 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. From First Nations peoples, to gender, age, ethnicity, sexual orientation and different abilities, 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. 

As our Head Chef, you will be at the forefront of this exciting new chapter, responsible for crafting and executing an innovative menu that reflects our refreshed venue and meets the evolving tastes of our guests. This is a fast-paced role that requires culinary expertise, leadership skills, and a passion for creating memorable dining experiences.

Your key responsibilities will include:

• Leading the kitchen team in the development and design of a creative, seasonal menu that showcases the best local ingredients.
• Ensuring the highest standards of food safety and hygiene are maintained at all times.
• Overseeing daily kitchen operations, ensuring quality and consistency in every dish served.
• Managing kitchen inventory and food costs effectively, while maximizing efficiency.
• Reporting on kitchen performance and gathering guest feedback to drive continuous improvement.
• Training and mentoring kitchen staff, fostering a collaborative and positive work environment.
• Collaborating with management to align the culinary direction with the hotel’s vision for the refurbished venue.

Join us in shaping a thrilling new dining experience at ibis Perth, where your culinary creativity can shine!

Sous Chef - Pacific Hotel

• Above HIGA Award Rates + Paid Overtime and Public Holiday rates
• Fuel your culinary career with us and enjoy opportunities for growth.
• Amazing perks - check out our full benefits at the bottom of this ad

The Pacific Hotel is a well established and respected bar and restaurant northeast of Rockhampton in Yeppoon. Situated on James Street in the heart of Yeppoon, we offer an array of facilities and entertainment areas for everyone to enjoy.

Passion on tap, you can feel the energy 
We roll up our sleeves, get the job done, and have a laugh doing it. There’s a good buzz here!

Sound good? Read on.

This is a brilliant opportunity to become a Sous Chef at the Pacific Hotel!

What you’ll do:

• Run the pass during busy service times to ensure the timely and accurate preparation of dishes to surpass guest expectations 
• Support the Head Chef with menu planning, inventory management and food preparation
• Provide guidance and mentorship to the kitchen team, fostering a positive and productive working environment 
• Create and manage staff rosters 
• Manage food safety and ensure adherence to compliance and safety standards

As a Chef de Partie, you will be integral to delivering exceptional dining experiences, overseeing kitchen operations, and upholding the highest standards of food safety and quality. You'll have the opportunity to craft exquisite dishes while mentoring and guiding junior staff to help them refine their skills.

This role provides hands-on experience across all areas of kitchen service, including cooking, mise-en-place, and managing specific sections of the kitchen. Your expertise in preparation and cooking techniques will be key as you lead and train the kitchen team, fostering a collaborative and efficient environment for smooth service every day.

As Junior Sous Chef, you will play a key role in enhancing our culinary team and delivering exceptional dining experiences across two kitchens and multiple outlets. Supporting the culinary leadership team, you will ensure smooth operations, maintain high standards, and contribute to the success of all dining areas. This role offers an excellent opportunity to advance your career while leading a motivated and talented kitchen brigade.

• Oversee food preparation and presentation across multiple kitchens
• Manage stock levels and ensure efficient service areas
• Mentor and guide junior kitchen staff to develop their skills
• Contribute to menu design and implement special promotions
• Ensure quality, profitability, and industry reputation are upheld
• Stay updated on industry trends and foster a cohesive kitchen environment
• Support cost control initiatives to maintain profitability

Sous Chef - Caloundra Hotel

• Above HIGA Award Rates + Paid Overtime and Public Holiday rates
• Flexible Rotating Roster with consecutive fixed days off
• Amazing perks - check out our full benefits at the bottom of this ad

Caloundra Hotel offers a relaxed atmosphere where you can unwind with an after work drink, meet with family and friends for a meal, or just soak up the atmosphere in our lively Sports Bar. We’re located in the heart of Caloundra, only a few streets from Happy Valley beach park.

There’s places to go, so dream big
We’re part of a big group that caters for big dreams. You can go places within ALH and beyond! 

Sound good? Read on.

This is a brilliant opportunity to become a Sous Chef at the Caloundra Hotel!

What you’ll do:

• Run the pass during busy service times to ensure the timely and accurate preparation of dishes to surpass guest expectations 
• Support the Head Chef with menu planning, inventory management and food preparation
• Provide guidance and mentorship to the kitchen team, fostering a positive and productive working environment 
• Create and manage staff rosters 
• Manage food safety and ensure adherence to compliance and safety standards

Commis Chef - Kondari Hotel

• Above HIGA Award Rates + Paid Overtime and Public Holiday rates
• Work in a fun, busy kitchen environment with potential for progression
• Amazing perks - check out our full benefits at the bottom of this ad

Sitting on Elizabeth Street, a stone's throw away from Hervey Bay and just down the road from Great Sandy Straits Botanic Gardens, the Kondari Hotel has been serving locals and visitors since 1982. Set amongst 20 acres of lush tropical gardens, a natural lagoon with abundant wildlife, we're able to provide you with the quintessential Queensland experience.

Everyone’s welcome, come as you are
Whoever you are, whatever your title, we’re all on the same level!

Sound good? Read on.

This is a brilliant opportunity to become a Commis Chef at the Kondari Hotel!

What you’ll do:

• Assist the senior chefs in preparing a variety of meals according to menu and orders
• Work efficiently to ensure timely delivery of dishes to guests.
• Comply with safety and health policies, procedure and role responsibilities as defined in the Safety and Health Responsibilities and Accountabilities procedure
• Setup and cleaning of kitchen

The Role

We are looking for an experienced Chef de Partie who is dedicated to providing a memorable experience and ensuring service is smooth sailing! You will be the captain of the pass wen required and ensure food costs are kept to within the budget 

We are ‘relentlessly guest obsessed’ at Accor. Everything we do, we do to help our guests feel welcome and valued and to give them the best experience possible.

Novotel Sydney International Airport is a 271 room hotel, including a 150 seater a la carte and buffet restaurant, Bar & 11 Conference rooms

Overlooking Kogarah Golf Course, Cahill Parklands and Cooks River leisure area & walkways. Enjoy our unique location away from the direct flying routes. Close to shopping malls, restaurants and train station with direct link to Sydney's CBD. Enjoy a relaxed stay near the Kogarah Golf course, Cooks River walkways and Cahill Parklands.

The responsibilities of the Chef De Partie include, but are not limited to:

• Prepare and present both a la carte and casual 'all day' dining menu items.
• Use your creativity and novelty to bring innovation to our team.
• Assist the Sous and Executive Chefs in menu creation and execution.
• Supervise the kitchen in the absence of the Head Chef by appropriate delegation of tasks to ensure a smooth service.
• Assist with the ordering and rotation of stock and liaising with front line team members regarding menu changes.
• Being an illustrious and respected leader to the kitchen team.
• Understand and follow food safety procedures.

Chef De Partie

Ready for a sizzling career move? You'll play a pivotal role in our kitchen, working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and want more.

What you'll be doing:

• Manage the preparation and production of all hot and cold food items for the à la carte menu, ensuring compliance with prescribed recipes and specifications
• Supervise kitchen shift operations, maintaining food preparation, handling, and storage standards in line with HACCP regulations
• Lead and motivate shift teams, encouraging mutual trust, respect, and cooperation among team members
• Ensure cross-training of staff to support successful daily operations
• Maintain cost and quality standards while working effectively under pressure

About you:

• You are passionate about local produce. There is no such a thing as a simple dish because you are all about creating gastronomic experiences for our guests. You are a key part for the success of the daily kitchen operations. 
• Confident preparing and storing pizza dough and pizza sauces.
• Have experience handling the pizza oven.
• You are trade qualified and available to work varied shifts, including early mornings, late evenings, weekends and public holidays.

What you will be doing:

• Work with Executive Chef and Sous Chef to supervise all operational aspects of the kitchen and related venues, including conference & events.
• Ensure strict hygiene and safety procedures.

About you:

• You are a creative team-player looking for an opportunity to showcase your creativity. You are comfortable working in fast paced environments and always deliver the best experiences to your guests.
• Knowledgeable preparing and storing pizza dough and pizza sauces.
• Have experience handling the pizza oven.
• You are trade qualified and available to work varied shifts, including early mornings, late evenings, weekends and public holidays.

What you will be doing:

• Supporting the kitchen team with daily operational aspects of the Kitchen and related venues, including conference and events.
• Maintain strict hygiene and safety procedures.

The Pastry Sous Chef is a key role within the kitchen brigade. Working alongside the Executive Pastry Chef to manage daily kitchen operations, including overseeing colleagues, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Your main duties will include:

• Supervision of kitchen in the absence of the Executive Pastry Chef.  Delegate duties and responsibilities to kitchen employees to ensure service demands are met. 
• Liaise with Food and Beverage outlet team members regarding the availability of menu items, additions to the menu and any relevant changes. 
• Assisting the Executive Pastry Chef in the preparation, costing and design of all food menus. 
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained. 
• Works with, trains and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required. 
• Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target. 
• Ensure regular and effective communication with the sales and conferencing events team, to meet the expectations of conference and events organisers. 
• Ensures the kitchen has a presence in operational meetings and committees 

We are seeking a full-time Chef De Partie to join our team immediately and provide efficient, friendly and professional service to all of our lounge guests. We have opportunities available in our al la carte and buffet environments.

All of our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service.

• Support the Executive Chef in food preparation, ordering, and team development to meet lounge standards.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Work with and coordinate the work of apprentices in preparing and producing food as required.
• Assist with managing team members - performance and leading by example. 
• Responsibility for your designated area, as well as anticipation of guests needs
• Prepare and present with flair all menu items for buffet, a la carte and tray service as required to Lounge standards and within budget controls
• Ensure Food safety standards are met in all stages of the food cycle—delivery, storage, preparation, cookery, service, and rotation. 

If you have a can-do attitude, thrive on working with a dedicated team and have experience in a fast-paced, high-volume kitchen, you are the Chef we want to meet!

About the Role! 

Pullman & Mercure Melbourne Albert Park are seeing a passionate, creative and growth driven Commis Chef to join our team on a Part-Time or Full-Time position! Your flexibility in adapting to special requests will contribute to creating memorable dining experiences that will see guests returning time and time again.

Reporting to the Executive Chef, your responsibilities will include: 

• Assist with the food preparation and production for breakfast, lunch, dinner, room service, banqueting and buffet service. 
• Contribute to and maintain clean, hygienic and organised work environments to ensure efficiency within the kitchen and ensure HACCP standards are maintained.
• Perform tasks within a timely manner to ensure high guest satisfaction. 
• Maintain and collaborate on stock rotation / stock control processes to reduce wastage and maintain hygiene and cleanliness standards.
• Promote and express your passions of the art of culinary through creating consistently great food production, in line with high quality standards.
• Liaise with the Kitchen teams on special requests or delayed meals/ production.

We are currently seeking an experienced Chef de Partie to join the professional and dynamic kitchen team in Pullman Hotel. This role will report to the Executive Chef & Executive Sous Chef, with responsibilities including leading the smooth day-to day breakfast operation within the kitchen.

Key responsibilities include but are not limited to:

• Manage breakfast service and lead breakfast team, ensuring adequate supplies are available for service.
• Prepare and present breakfast menu items, demonstrating variety and flair.
• Train and develop a team in quality preparation and presentation.
• Ensure stock rotation and minimum wastage.
• Mentor and co-ordinate the work of junior chefs.
• Assist with the implementation of programs to ensure high standards of cleanliness and organisation within the kitchen.
• Lead employees by setting a positive example.

As Chef De Partie, you will be assisting with the day-to-day running of our kitchen department.

You will be responsible for assisting the Sous Chef & Executive Chef in the management of the kitchen team to maximize Food & Beverage profitability whilst overseeing food preparation and production.

What you will be doing:

• Focus on the daily operations of the Hotel's Food & Beverage Outlets.

• Maintain and monitor hygiene, health and safety standards, and ensure that Hazard Analysis and Critical Control Point regulations are adhered to.

• Demonstrate a variety of culinary techniques and use them in the development of the culinary team.

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