Total 24 chef job vacancies in QLD - Brisbane & Gold Coast - Gold Coast

As Chef de Partie, you will craft high-quality dishes, oversee kitchen operations, ensure food safety and develop innovative menu items. You will also mentor and guide junior staff, playing a crucial part in their growth and development.

This position provides hands-on experience in various kitchen areas, including à la carte, buffet, cold larder, mise-en-place, and banquets. Your diverse background in cooking styles and preparation techniques will be invaluable as you supervise and train the kitchen brigade, fostering a collaborative and high-performing environment.

Additional Information: HIGA Award wages paid including night, weekend and public holiday penalty rates and overtime (where worked). Equivalent to $73,359PA or higher

As Head Chef, you'll oversee the daily culinary operations of our convention centre, creating memorable dishes while enforcing rigorous quality control. You will play a vital role in developing and nurturing your team by designing comprehensive training programs, providing regular feedback, and fostering a collaborative environment where every member can thrive. Your leadership will empower the team to reach their full potential and contribute significantly to our culinary success.

In addition to team development, you'll manage food costs, coordinate with purchasing to meet daily requirements, and adhere to budget guidelines. Your meticulous planning and inventory control will be essential in maintaining profitability while upholding our exceptional culinary standards.

We value strong leadership and teamwork and are looking for someone who can inspire our kitchen team, embody Accor values, and blend culinary excellence with financial acumen. If you're a proactive chef with a flair for innovation and a commitment to effective financial management, this is your opportunity to make a meaningful impact.

Are you passionate about Hospitality and also believe it is a work of heart!

Do you have an appetite for career progression and are ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join the Accor  team at the Qantas Lounges, Brisbane.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Career development opportunities with national and international promotion opportunities.
• All uniforms and cookery equipment provided 
• Complimentary dry cleaning and staff car parking 
• Staff meals provided:

Reporting to our Executive Chef, you will work with our team across the Qantas Lounges at Brisbane Domestic airport and also the Brisbane International Terminal.

As a natural leader and mentor you will love working with our large, diverse culinary team including cookery students, international interns and highly trained chefs and enjoy working closely also with our food and beverage team members. 

Key responsibilities for this position include:

• Supporting the Executive Chef in day to day operations.
• Motivating and developing the kitchen team.
• Preparing high volumes of food, to an extremely high standard.
• Overseeing and recording the Health & Safety and Food Safety standards.
• Monitoring kitchen equipment and reporting maintenance and repairs to appropriate stakeholders
• Continually developing culinary skills and knowledge across a range of international cuisine.
• Working with breakfast, lunch and evening meal options for our valued Qantas guests. High volume food preparation experience including banqueting or function would be an advantage
• Following Lounge menu specifications
• Strong understanding of food, health and safety obligations 
• Great communication and interpersonal skills
• Sound computer proficiency

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 in a kitchen that cherishes and nurtures innovation, creativity and fresh ideas.

The Sous Chef at Sofitel Brisbane Central is a key member of the kitchen brigade and works closely with the Executive Chef, Executive Sous Chef, Director of Food and Beverage, management 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, as well as support and leadership to the wider kitchen brigade.

Focused on delivering a luxurious style of cuisine that is best in class and able to look at menus through a French lens in line with the Sofitel brand, the successful candidate will 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 and 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 efficient and effective staffing of the kitchen to ensure financial and service targets are achieved
• Perform administrative duties to achieve a safe, compliant, effective kitchen operation.

As our Apprentice Chef, you’ll be essential in preparing, cooking, and presenting exceptional dishes for our landmark resort. You’ll also monitor stock levels and ensure compliance with health and hygiene standards. This role offers hands-on experience in various kitchen operations—including pastry, in-room dining, and our convention centre—while you learn from a dedicated team focused on your career growth.

We’re looking for a passionate individual eager to master the culinary arts. Strong communication skills and the ability to thrive in a busy environment are a must. If you’re excited about cooking and ready to contribute to our kitchen’s success, we’d love to hear from you.

Join our energetic kitchen team as a Commis Chef and be a key player in our culinary success! In this role, you'll assist our chefs by preparing and cooking meals across various outlets, from breakfast to dinner. You'll handle mise en place, monitor stock levels, and ensure that all food is stored and managed to the highest health and hygiene standards.

You will also efficiently manage your section, maintain rigorous stock rotation, and ensure every dish meets our top-quality standards. If you’re passionate about cooking, thrive in a fast-paced environment, and are excited to contribute to our kitchen’s success, we’d love to hear from you!

We are looking for a passionate and talented Chef de Partie with full working rights. In this role, you'll craft high-quality dishes, oversee kitchen operations, ensure food safety, and develop new menu items while mentoring junior staff. You'll gain experience in various kitchen areas, including à la carte, buffet, cold larder, mise-en-place, and banquets. A background in diverse cooking styles and preparation techniques is essential, as is your dedication to supervising, training, and developing the kitchen brigade.

We value demonstrated experience, strong culinary expertise, excellent time management, and a genuine passion for delivering exceptional dining experiences.

Belong in a place where you can be yourself and love what you do. Elevate your culinary skills to new levels of excellence.

A Career that lets your passion shine:

• Assist with ordering necessary food items accordingly to business needs and demands.
• Prepare mis-en place as required.
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure all ingredients are properly measured, weighed, and prepped for use.
• Maintain high standards of hygiene and cleanliness in the kitchen at all times.
• Assist in the management of kitchen inventory, ensuring proper storage of food items and maintaining stock control procedures
• Adhere to all food safety and sanitation regulations.
• Participate in training and development opportunities to enhance your culinary skills.

As Head Chef, you’ll oversee the daily culinary operations of our convention centre, from crafting fresh, memorable dishes to enforcing rigorous quality control. You'll play a crucial role in developing and nurturing your team by designing comprehensive training programs, providing regular feedback, and fostering a collaborative environment where every team member can thrive. Your leadership will empower your team to reach their full potential and contribute significantly to our culinary success.

In addition to team development, you will manage food costs, coordinate with purchasing to meet daily requirements, and adhere to budget guidelines. Your careful planning and inventory control will be key in maintaining profitability while ensuring our culinary standards remain exceptional.

We value strong leadership and teamwork. We’re seeking someone who can inspire and guide our kitchen team, embody Accor values, and combine culinary excellence with financial acumen. If you’re a proactive chef with a flair for innovation and a commitment to effective financial management, this is your opportunity to make a meaningful impact.

As a Commis Chef at Sofitel Brisbane Central, you will have the opportunity to choose where you practise your culinary skills, as we offer positions across various kitchens including: A la Carte; Pastry; Cold Larder; and Production. Our kitchens service multiple hotel outlets and services such as breakfast, lunch, dinner, in-room dining, buffet, patisserie, meetings, events and the Club lounge.

With state-of-the-art kitchens catering to all areas of food production, we encourage you to tell us your passion and we’ll develop a culinary career plan for you!

Key Responsibilities:

• Assist in the preparation and cooking of dishes according to the established recipes and standards.
• Support the senior chefs in maintaining high standards of food presentation and quality.
• Perform basic kitchen tasks, such as chopping, peeling, and cleaning, to ensure efficient kitchen operations.
• Help in managing inventory by properly storing and handling ingredients and supplies.
• Adhere to all food hygiene and safety regulations, ensuring a clean and organized work area.
• Participate in team meetings and training sessions to continuously improve culinary skills and knowledge.
• Collaborate with kitchen staff to maintain a positive and productive work environment.

As a Commis Chef at Sofitel Brisbane Central, you will have the opportunity to choose where you practise your culinary skills, as we offer positions across various kitchens including: A la Carte; Pastry; Cold Larder; and Production. Our kitchens service multiple hotel outlets and services such as breakfast, lunch, dinner, in-room dining, buffet, patisserie, meetings, events and the Club lounge.

With state-of-the-art kitchens catering to all areas of food production, we encourage you to tell us your passion and we’ll develop a culinary career plan for you!

Key Responsibilities:

• Assist in the preparation and cooking of dishes according to the established recipes and standards.
• Support the senior chefs in maintaining high standards of food presentation and quality.
• Perform basic kitchen tasks, such as chopping, peeling, and cleaning, to ensure efficient kitchen operations.
• Help in managing inventory by properly storing and handling ingredients and supplies.
• Adhere to all food hygiene and safety regulations, ensuring a clean and organized work area.
• Participate in team meetings and training sessions to continuously improve culinary skills and knowledge.
• Collaborate with kitchen staff to maintain a positive and productive work environment.

As a Commis Chef at Sofitel Brisbane Central, you will have the opportunity to choose where you practise your culinary skills, as we offer positions across various kitchens including: A la Carte; Pastry; Cold Larder; and Production. Our kitchens service multiple hotel outlets and services such as breakfast, lunch, dinner, in-room dining, buffet, patisserie, meetings, events and the Club lounge.

With state-of-the-art kitchens catering to all areas of food production, we encourage you to tell us your passion and we’ll develop a culinary career plan for you!

Key Responsibilities:

• Assist in the preparation and cooking of dishes according to the established recipes and standards.
• Support the senior chefs in maintaining high standards of food presentation and quality.
• Perform basic kitchen tasks, such as chopping, peeling, and cleaning, to ensure efficient kitchen operations.
• Help in managing inventory by properly storing and handling ingredients and supplies.
• Adhere to all food hygiene and safety regulations, ensuring a clean and organized work area.
• Participate in team meetings and training sessions to continuously improve culinary skills and knowledge.
• Collaborate with kitchen staff to maintain a positive and productive work environment.

Elevate your career by joining the prestigious Sofitel Brisbane Central, where excellence is not just a standard but a way of life. We are currently seeking a full time Demi Chef to join Sofitel Brisbane Central’s culinary brigade.

As an experienced member of the kitchen team, you will assist to supervise operational aspects of the kitchen and junior Chefs, and ensure food hygiene and safety procedures are followed.

Elevate your career to a whole new level with us and join our high-performing kitchen team.

We are currently seeking a Full Time Chef de Partie – Pastry to join Sofitel Brisbane Central’s culinary brigade.

You will be a key driver in bringing to life the creations of our French boulangerie, Chou Chou. You will work as part of a small team to produce pastries and gateaux for Chou Chou and other hotel areas.

As an experienced member of the kitchen team, you will play a significant role in supervising operational aspects of the kitchen and ensure food hygiene and safety procedures are followed.

What you will be doing:

• Be responsible for the pastry kitchen in the absence of the Sous Chefs
• Produce pastries and gateaux for Chou Chou boulangerie
• Ensure employees are following procedures according to department and hotel policies
• Follow stock rotation and minimum wastage by control procedures and ensure adequate supplies are available for service
• Maintain strict food hygiene and safety procedures
• Prepare and produce menu items to established recipes and methods ensuring the production of high-quality food
• Assist with the maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets.

Commis Chef

Do you have an appetite for career progression and are you ready to take your culinary skills to a world-class platform? Take your career to a whole new level with Sofitel Brisbane Central and join our kitchen team.

We are currently seeking full time Commis Chefs to join our culinary brigade in a la carte. The successful applicants will have relevant trade qualifications, thrive working in a fast-paced environment, be creative, have a positive upbeat attitude and be passionate about food and luxury guest service.

In this role you will be producing menu items for our signature breakfast buffet in Suzette restaurant and providing service for the restaurant's a la carte dining. 

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 is in it for you:

• Work in one of Brisbane’s biggest hotels
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21

What you will be doing:

• Ensuring all food produced is in line with departmental standards and kitchen recipes
• Preparing and cooking all food orders with a sense of urgency
• Organising an assigned section and ensuring it runs efficiently and productively
• Ensuring the area of work is kept clean at all times in accordance with health regulations 
• Working closely with senior chefs to develop menus
• Working within a team environment

In this role you will:

Under the supervision of the Executive Chef and senior chefs:

• To prepare and present menu items showing variety and flair, within the cost margins specified by the hotel
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained
• The preparation of mis en place as required
• Check that all cooked and pre-cooked foods are properly stored.
• Liaise with the restaurant team regarding the availability of menu items, additions to the menu and any relevant changes
• To keep all working areas clean and tidy.  Ensure all equipment is maintained, serviced and cleaned.  Report any problems to the Executive Chef.
• Ensuring Work, Health and Safety procedures are observed to ensure your team’s and guests safety
• To ensure our Heartiest Culture is at the forefront of our actions 

We are seeking a passionate and driven Chef de Partie, capable of delivering exceptional dishes. As our Chef de Partie you will:

• Ensuring there are adequate levels for service;
• Cook for a la carte, buffet, room service and functions;
• Assist other sections if they require help;
• Maintain a clean and hygienic work environment;
• Have great communication skills & a positive attitude
• Be flexible to work various rostered shifts, including early mornings, late evenings and on weekends
• Immaculate presentation and grooming standards

Are you ready to sweeten the experience of our guests and tantalize their taste buds with irresistible creations? Join us as a Pastry Chef de Partie at our breathtaking resort, where culinary excellence meets paradise.

As a Pastry Chef de Partie, you will play a pivotal role in our culinary team, crafting delectable desserts and pastries that elevate the dining experience to extraordinary heights. From decadent cakes to delicate pastries, your creativity and precision will transform ordinary moments into unforgettable memories for our guests.

• Develop and execute creative and innovative pastry and dessert menus that delight our guests
• Collaborate with the culinary team to coordinate menu planning and ensure seamless execution of service.
• Maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times
• Prepare a variety of pastries, cakes, tarts, and other baked goods with precision and attention to detail.
• Uphold strict food safety and sanitation standards, including proper storage, handling, and cleaning procedures.
• Banqueting or events expereince an advantage

Elevate your career to a whole new level with us and join our high-performing kitchen team.

We are currently seeking a Full Time Chef de Partie to join Sofitel Brisbane Central’s culinary brigade. As an experienced member of the kitchen team, you will play a significant role in supervising operational aspects of the kitchen and ensure food hygiene and safety procedures are followed.

You’ll reward us with:

• Be responsible for the kitchen in the absence of the Sous Chefs
• Ensure employees are following procedures according to department and hotel policies. 
• Follow stock rotation and minimum wastage by control procedures and ensure adequate supplies are available for service
• Maintain strict food hygiene and safety procedures
• Prepare and produce menu items to established recipes and methods ensuring the production of high-quality food
• Assist with the maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets.

Elevate your career by joining the prestigious Sofitel Brisbane Central, where excellence is not just a standard but a way of life. We are currently seeking full time, part time and casual Commis Chefs to join our culinary brigade in breakfast buffet, a la carte, and patisserie. The successful applicants will have relevant trade qualifications, thrive working in a fast-paced environment, be creative, have a positive upbeat attitude and be passionate about food and luxury guest service.

Commis Chef (Full Time, Part Time, Casual)

In this role you will be producing menu items for our signature buffet and a la carte restaurant dining. 

Commis Chef – Pastry (Casual)

In this role you will bring to life the creations of our French boulangerie, Chou Chou. You will work as part of a small team to produce pastries and gateaux for Chou Chou and other hotel areas.

Elevate your career by joining the prestigious Sofitel Brisbane Central, where excellence is not just a standard but a way of life. We are currently seeking a full time Demi Chef to join Sofitel Brisbane Central’s culinary brigade.

As an experienced member of the kitchen team, you will assist to supervise operational aspects of the kitchen and junior Chefs, and ensure food hygiene and safety procedures are followed.

• Kitchen Excellence: Maintain a clean and organized kitchen for efficient and safe food preparation
• Creative Collaboration: Work closely with a dynamic kitchen team, adding your flair to exciting culinary creations
• Inventory Support: Assist in managing kitchen stock to keep the workflow smooth and ingredients well-stocked
• Culinary Passion: Join us in creating exceptional dining experiences - apply your skills and be part of our exciting team!

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.