Total 26 chef job vacancies in melbourne airport

KEY RESPONSIBILITIES:

• Organise an assigned section and ensure it runs efficiently and productively.
• Ensure all food produced is in line with kitchen recipes and standards.
• Prepare and cook all food orders with a sense of urgency.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance. 
• Monitor food preparation and wastage costs - contribute to controlling these by following efficient preparation methods and standard recipes.
• Assist with training apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure all required tasks are competed accurately and within given time frames.
• Be familiar with the other kitchen sections, promoting flexibility and productivity.
• Ensure all kitchen appliance maintenance, crockery, glassware, cutlery and any other operational breakages are recorded.
• Ensure all kitchen equipment is kept in good working order.
• Ensure service equipment and storage areas are properly secured at the end of each shift.
• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognised as a purveyor of consistent, value for money and quality cuisine.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to achieve food service standards.  Work with the F&B Service team and take corrective action where appropriate when standards are not met.
• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations

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

• 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.

We are currently seeking Demi Chef's to join our dynamic and professional team. You will be responsible for the efficient and effective operation of the Kitchen department, whilst maintaining high standards in food hygiene and quality. We're offering you a unique chance to learn exceptional techniques and work with the best produce in a dynamic and talented team. If you enjoy variety in your day and are passionate about food preparation and presentation as well as delivering quality cuisine with a flair - then this is a role for you!

• Assist with ordering necessary food items accordingly to business needs and demands.
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage, whereby you will be responsible for implementing and maintaining stock control procedures.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Ensure consistent and quality food production
• Meet all health and hygiene requirements

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.

Ready for a sizzling career move? As our Head Chef, you will play a pivotal role in leading our fantastic kitchen team. The food you prepare, cook, and serve will bring smiles to our guests and keep them coming back for more. If you are passionate and dedicated to creating unforgettable dining experiences, we want to hear from you!

What you will be doing:

• Inspire and lead the kitchen team, setting the standard for a truly unforgettable dining experience for our guests.
• Recruit, onboard, train, roster, coach, motivate, and manage team members effectively.
• Oversee kitchen costs, inventory, and labor management to optimize efficiency.
• Uphold food safety and maintain high HACCP standards.
• Develop promotions and events to drive revenue.

The successful candidate will have:  

• Exceptional leadership skills with demonstrated results in developing and motivating teams, your lead by example approach will be infectious
• A strong dedication to delivering an exceptional dining experience for guests.
• Excellent time management and organizational abilities.
• High motivation and a proactive, solutions-driven approach.
• Experience with local market knowledge in hospitality industry.
• A true foodie who LOVES cooking.  

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.

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

KEY RESPONSIBILITIES:

•Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and are 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.

ALL about the role – what you’ll be doing:

• Ensure consistent great food production, in line with the high-quality standards
• Perform tasks within a timely manner
• Predominately working to cover breakfast and lunch shifts
• Keep all working areas clean and tidy and ensure no cross contaminating
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Meet all health and hygiene requirements
• Be environmentally aware

We are looking for a passionate Pastry Chef de Partie to join our amazing Patry Kitchen team. You will work in a high-energy, fast-paced kitchen, crafting exquisite desserts and contributing to an exceptional guest experience.

• Prepare and present a variety of high-quality pastries, desserts, and baked goods, ensuring consistency and excellence in every dish.
• Collaborate with the Pastry Chef to develop and innovate new menu items.
• Ensure that all mise en place is ready and of the highest standard before service.
• Oversee the junior members of the pastry team, providing guidance, mentorship, and support.
• Ensure compliance with health, safety, and hygiene regulations in the pastry section.
• Manage stock, orders, and inventory for the pastry section, ensuring minimal waste.
• Maintain high standards of cleanliness and organization within the pastry kitchen.

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 Demi Chef's to join our dynamic and professional team. You will be responsible for the efficient and effective operation of the Kitchen department, whilst maintaining high standards in food hygiene and quality. We're offering you a unique chance to learn exceptional techniques and work with the best produce in a dynamic and talented team. If you enjoy variety in your day and are passionate about food preparation and presentation as well as delivering quality cuisine with a flair - then this is a role for you!

• Assist with ordering necessary food items accordingly to business needs and demands.
• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage, whereby you will be responsible for implementing and maintaining stock control procedures.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Ensure consistent and quality food production
• Meet all health and hygiene requirements

• Support and collaborate with the team to produce high quality menu items
• Assist the team in demonstrating flair to brainstorm and create new items for our guests
• Ability to interpret clients needs and act according to that
• Actively promote and participate in teamwork and positive communication with the kitchen and other departments
• Cultivate a positive work environment where learning and personal development is celebrated
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Sofitel Brand Standards guidelines
• Ensure highest level of hygiene is practised to meet Health & Safety regulations and HACCP food preparation guidelines
• Ensuring food safety logs and requirements are met at all times  
• Work with and coordinate the work of Apprentice Chefs in the preparation and production of food as required. 
• Ensure strict stock rotation and minimum wastage, whereby you will be responsible for implementing and maintaining stock control procedures. 
• Ensure all equipment is maintained, serviced and cleaned.

What you will be doing

As the leader of our kitchen team, you will be responsible for all kitchen operations in the hotel and will be working closely with the Food & Beverage and Sales & Conferencing teams.  You will have the opportunity to share ideas, introduce new processes and develop your management skills within a supportive leadership team. This role would suit an experienced Sous Chef, ideally with hotel experience. We are offering a competitive salary in the range of $90,000 to $95,000 depending on your skills and experience.

Key duties include:

• Running the kitchen on a day-to-day basis with hands-on cooking and food preparation intrinsic to the role
• Developing and mentoring a small team of chefs at various stages of their careers and always acting as a role model
• Menu planning and costing - we change our a la carte menus seasonally and your creativity will be important to the success of our menus
• Liaising with our sales and food & beverage managers to maintain and enhance service and product standards
• Rostering staff and controlling labour costs
• Maintaining safe workplace and food safety standards to a high level
• Monitoring cleaning schedules and chemical control
• Ordering and controlling stock and managing suppliers and invoices

To be considered for this role, you must have full Australian work rights. We are unable to sponsor or take over sponsorship of an employment visa. 

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.

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.
• You are trade qualified and available to work night shifts across a 7 day roster.

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.

What we are looking for:

Someone looking to share their passion about food and exceptional experiences. You are a team player capable of leading the kitchen team in the absence of the Executive Chef.  You are resourceful, organised, attentive to detail and results-driven. 

What you will be doing:

• Inspiring the kitchen team, leading by example to ensure our customers have a genuinely unforgettable dining experience.
• Driving sales, bookings and upselling.
• Staff rostering.
• Managing stock control.
• Creating promotions and events to drive revenue.
• Recruiting, on boarding, training, rostering, coaching, motivating and managing team members.

Key responsibilities:

• Organise an assigned section and ensure it runs efficiently and productively.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
• Assist with training Commis Chefs and apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure all required tasks are competed accurately and within given time frames.
• Be familiar with the other kitchen within the hotel, promoting flexibility and productivity.
• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognized as a purveyor of consistent, value for money and quality cuisine.
• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations.
• Ensure kitchen preparation and service areas and equipment is kept clean at all times in accordance with current food health & hygiene (HACCP) regulations.

• Operate as part of the Kitchen team in the pastry section with the highest level of professionalism and organisation.
• Work within the pastry section and take corrective action where appropriate and within company guidelines if standards are not met.
• Complete tasks in the production of pastries and desserts under the direction of the Restaurant 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 Commis Chefs and 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.

What you will be doing

Reporting to the Executive Assistant Manager, you will be responsible for all kitchen operations in the hotel and will be working closely with the Food & Beverage and Sales & Conferencing teams.  You will have the opportunity to share ideas, introduce new processes and develop your management skills within a supportive leadership team. 

Your responsibilities will include:

• Running the kitchen on a day-to-day basis with hands-on cooking and food preparation intrinsic to the role
• Developing and mentoring a small team of chefs at various stages of their careers
• Menu planning and costing - we change our a la carte menus seasonally and your creativity will be important to the success of our food and beverage offerings
• Liaising with our sales and food & beverage managers to maintain and enhance service and product standards
• Rostering staff and controlling labour costs
• Maintaining safe work place and food safety standards to a high level
• Monitoring cleaning schedules and chemical control
• Ordering and controlling stock and managing suppliers and invoices

This is a hands-on role with primarily a weekday roster, which offers great scope and autonomy for the right candidate and an opportunity to further develop your skills in leadership and reporting. 

We are offering a competitive salary package negotiable for the right candidate, as well as hotel and dining discounts globally through the Accor ALL Heartist program, ongoing learning and development and the opportunity to network with the wider Accor community.

This is an opportunity to develop and execute the culinary experience for the hotel and take full accountability for business goals. A role with creative license & a chance to showcase your passion for food. You will collaborate closely with the hotel leadership team, and is responsible for talent development, overall financial performance of kitchen & stewarding operations and will actively contributes towards revenue generation. 

What you’ll be doing?

• Designing, costing and implementing innovative menus within the standalone venue positioning
• Recruit, select, train and inspire the kitchen & stewarding team, and assist in developing Accor’s next generation of kitchen leaders
• Oversee the food preparation, purchase and selection 
• Ensuing safety & hygiene standards & compliance across the food and beverage operation to achieve HACCP standard 
• Foster a learning atmosphere, championing continuous improvement, innovation, and a passion for providing exceptional service
• Creates standard recipe cards with pictorials, establish and maintain standard recipes (including photographic presentation) of all menu items while you will be driven to constantly redevelop menus, recipes, techniques and systems

• Demonstrate ‘ownership’ of the outlet through commitment to the following areas of responsibility:
• Through the Chef de Parties and Kitchen Brigades hands on supervision of the food service operations on a day to day basis.
• 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.
• Co-ordinate the weekly food requirements with regards to purchasing with consideration for delivery times, shelf life, forecasted sales and storage capabilities.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Ensure that all kitchen staff are fully briefed prior to commencing their shift.  Delegate duties to the shift Kitchen Brigade so all aspects of the shift are covered promoting a team working environment.
• Encourage Kitchen brigade to be aware of market needs and trends so their product meets these requirements.
• Take responsibility to ensure all required tasks and delegated projects are completed accurately and within given time frames.

• Operate as part of the Kitchen team in the pastry section with the highest level of professionalism and organisation.
• Work within the pastry section and take corrective action where appropriate and within company guidelines if standards are not met.
• Complete tasks in the production of pastries and desserts under the direction of the Restaurant 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 Commis Chefs and 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.