Executive Chef, Large Scale Hospitality Venue, Rouse Hill
Hastings People · Posted 1 days ago
About the role
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Demi Chef & Steward
· Posted 1 days ago
About the role
to the Executive Chef, you will play an important role in supporting the daily operations of the kitchen, ensuring high...: Demi Chef â full time or part time Steward â casual Whether you are an experienced hospitality professional
Banquet Chef De Partie
MARY 111 PTY LTD · Posted 2 days ago
About the role
for a Banquets Chef de Partie to join our dedicated team at The Westin and Four Points by Sheraton Brisbane Be where you can...: As a Banquets Chef de Partie, you will lead by example, overseeing a specific section of the kitchen while ensuring the highest
Full Time Chef |Aussie World Pty Ltd |Sunshine Coast
Aussie World · Posted 3 days ago
About the role
Executive Chef and Sous Chef, you will play an integral role in the daily operation of our kitchen, maintaining exceptional... and quality control. Assist with menu development, recipe preparation and costing in consultation with the Executive Chef
Chef
Aspire Hospitality Group · Posted 3 days ago
About the role
We are seeking a Chef at Executive Chef level to lead food across all three venues, setting menus, standards and kitchen performance... - At least 5 years of experience as a Chef, including 2 years as Head Chef or Executive Chef - Experience running more than
Chef
Job2Go · Posted 5 days ago
About the role
and set/function menus in consultation with the Head Chef and Executive Chef. Prepare standard recipes and portion...Position: Chef Position Type: Full-Time Salary: $79,500 to $81,500 plus superannuation per annum Location
Banquets Chef de Partie
· Posted 6 days ago
About the role
, safety and hygiene standards Work closely with the Executive Chef, Sous Chef, and other team members to ensure kitchen... greatest adventure. We are excited to announce an opportunity for a Banquets Chef de Partie to join our dedicated team at The
Executive Chef
Accor · Posted 7 days ago
About the role
and is ready to create something exceptional, we'd love you to join us on this journey. Job Description As Executive Chef... combines creativity with commercial acumen and knows how to bring out the best in people. Proven experience as an Executive
Executive Chef - Waldorf Astoria Sydney
Hilton · Posted 8 days ago
About the role
and Opera House, this 227-room landmark brings the brand's iconic hospitality to Australia for the very first time. As Executive... Chef, you are a culinary visionary and the creative force behind our dining offerings, crafting menus that delight
Executive Chef
Novotel · Posted 8 days ago
About the role
and is ready to create something exceptional, weâd love you to join us on this journey. Job Description As Executive Chef... combines creativity with commercial acumen and knows how to bring out the best in people. Proven experience as an Executive
Executive Chef, Premium Hospitality and Dining Destination, Melbourne
Hastings People · Posted 9 days ago
About the role
. With an ambitious vision for the future, the group is seeking an accomplished Executive Chef to bring together its diverse culinary... and diverse culinary operation. Reporting to senior management, the Executive Chef will provide strategic culinary direction
Executive Head Chef
Medical Jobs Australia · Posted 9 days ago
About the role
support. And now, we're extending our reach and impact even further. As our Executive Head Chef, you will lead culinary... and as the Executive Head Chef, you will be responsible for setting the culinary vision and standards across the portfolio
Executive Chef - Flagstaff Gardens Hotel
EVT · Posted 13 days ago
About the role
Executive Chef (Pre-Opening) | Rydges Flagstaff Gardens Melbourne About EVT: Rydges Flagstaff Gardens Melbourne.... As our pre-opening Executive Chef, you'll help shape it from day one. EVT has an endless range of roles and careers paths
Executive Sous Chef
Shangri-La Hotels & Resorts · Posted 16 days ago
About the role
required by the management. Executive Sous Chef might take charge of the kitchen operation when the Executive Chef is on leave
Executive Chef - Emirates Wolgan Valley, a Ritz-Carlton Lodge
· Posted 26 days ago
About the role
. Additional Responsibilities Maintains clear, professional communication with executive teams, managers, peers, and subordinates
Executive Bakery & Pastry Chef
Mygration · Posted 28 days ago
About the role
Our client is seeking an accomplished Executive Chef to lead and elevate the pastry & bakery program at their Brisbane... cover note outlining your approach to the Executive Pastry Chef role at our Brisbane site
Executive Chef Pre-Opening & Culinary Excellence
Ovolo Hotels · Posted 41 days ago
About the role
As we prepare to unveil the next chapter of Ovolo Sydney, we're looking for an exceptional Executive Chef | Pre-Opening... commercial sense. Culinary Leadership As Executive Chef, you'll be the culinary leader of Ovolo Sydney and the person who
Executive Chef
Accor · Posted 47 days ago
About the role
Company Description Bring your passion, creativity, and leadership to the forefront as our Executive Chef... experiences, and flexible solutions to meet the evolving needs of our diverse clientele. Job Description As Executive Chef
Executive Chef Pre-Opening & Culinary Excellence
Ovolo Hotels · Posted 48 days ago
About the role
As we prepare to unveil the next chapter of Ovolo Sydney, we're looking for an exceptional Executive Chef | Pre-Opening... commercial sense. Culinary Leadership As Executive Chef, you'll be the culinary leader of Ovolo Sydney and the person who
Executive Chef
· Posted 62 days ago
About the role
Job Category: Food and Beverage & Culinary Job Description: EXECUTIVE CHEF JOB SUMMARY Inspired by the Sydney... experiences within a contemporary lifestyle hotel setting. We are seeking an accomplished Executive Chef to shape the culinary
Executive Chef
Roasting Warehouse Specialty Coffee · Posted today
About the role
Looking for an Executive Chef with the core focus of menu development to oversee our 3 Melbourne based team Executive Chef – Menu Development | Roasting Warehouse Group Roasting Warehouse is a family-owned specialty coffee roastery with a growing hospitality group across Melbourne. Alongside our roastery, we operate cafés in Airport West, North Melbourne and Docklands, plus FILIA – our all-day bistro café and wine bar in Strathmore. We're looking for an experienced Executive Chef to lead food across the group. This is not a pass-and-service role. Your core focus will be menu development: creating, testing and rolling out food that's consistent, profitable and genuinely good, then supporting our venue head chefs to deliver it every day. The role Lead menu development across all venues – seasonal changes, new dishes, specials and menu refreshes Build and maintain recipe cards, plating guides, specs and costings for every dish Work to food cost and GP targets – menu engineering, supplier pricing and portion control Oversee kitchen operations across the group and work closely with each venue's head chef Train and develop kitchen teams on new menus, standards and techniques Drive consistency in quality, presentation and execution across all sites Manage supplier relationships, ordering systems and product sourcing Ensure food safety, HACCP and compliance standards are met at every venue Collaborate with management and marketing on launches, events and new concepts About you Proven experience as an Executive Chef, Head Chef or Development Chef, ideally across multiple venues A strong portfolio of menu creation in bistro or all-day dining Commercially minded – confident with costings, GP and menu engineering A leader who can coach and support head chefs without needing to run every service Organised, self-driven and comfortable moving between sites Current food safety supervisor certificate (or willingness to obtain) Full driver's licence and own vehicle preferred What we offer Flexible working hours – this is a development-led role, not a service-led one Creative ownership of the food direction across a growing group A family-owned business with the backing of an established specialty coffee brand Competitive salary, commensurate with experience Staff discounts across our venues and coffee Room to grow with the group as we expand If you're a chef who loves building menus as much as cooking them, we'd love to hear from you. Apply with your CV and, if you have one, a sample menu or portfolio of your work.
Executive Chef | Middle East
Caviar Careers · Posted today
About the role
POSITION | Middle East Executive Chef LOCATION Middle East Private Estate Visa and relocation provided by the Client if not local PURPOSE OF THE POSITION The Executive Chef will lead the property's culinary operation, ensuring exceptional food quality, presentation and service across all dining outlets. The position is responsible for menu development, kitchen operations, team leadership, purchasing, cost control and food safety. The successful candidate will combine culinary creativity with strong operational and commercial skills, maintaining consistent standards while delivering an outstanding dining experience. QUALIFICATIONS / CERTIFICATIONS Culinary degree, diploma or equivalent professional culinary qualification. Strong knowledge of HACCP, food safety, sanitation and kitchen hygiene requirements. Food safety certification appropriate to the location and operation. EU or UK Passport mandatory EXPERIENCE & SKILLS Minimum 5-10 years of progressive culinary experience, including experience in a senior chef or Executive Chef position. Strong experience in high-volume food production and managing kitchen operations. Proven ability to lead, train and develop a culinary team (20) Demonstrated expertise in menu development, standardised recipes and presentation standards. Strong food costing, budgeting, purchasing and inventory management skills. Excellent knowledge of international culinary techniques and current food trends. Strong organisational, communication and problem-solving skills. Ability to maintain quality and operational efficiency under pressure. Commercial awareness, with a disciplined approach to portion control and waste reduction. ROLES AND RESPONSIBILITIES Develop menus and maintain consistently high standards of taste and presentation. Lead, train and motivate the culinary team. Manage food budgets, purchasing, inventory and waste reduction. Maintain HACCP, hygiene and food safety standards. Coordinate with service teams to ensure smooth operations and guest satisfaction. KEY PERFORMANCE INDICATORS Food quality, presentation and consistency. Guest satisfaction and culinary feedback. Food cost and budget performance. Kitchen productivity and labour efficiency. Food waste and inventory variance. Compliance with food safety and hygiene standards. Staff retention, training and performance. Successful implementation of menus and culinary concepts. START DATE To be negotiated SALARY To Be negotiated BENEFITS Ex pat package Please note: Kindly check your junk or spam mail folders after applying, as our response to your application may occasionally be diverted there. Other positions can be seen on our website: https://caviarcareers.com/ Click on the "Looking For Work" tab
Sous Chef
AccorHotel · Posted today
About the role
Job Description Key responsibilities: Support the Executive Chef in overseeing daily kitchen operations within the airline lounge. Prepare and deliver highâquality dishes aligned with brand and airline standards. Supervise, mentor, and motivate kitchen staff to ensure smooth service. Maintain exceptional food presentation and quality throughout the menu. Drive compliance with all food safety, HACCP, and WHS requirements. Manage stock levels, ordering, waste control, and cost efficiency. Assist with menu development tailored to lounge guest profiles and passenger volumes. Work closely with frontâofâhouse teams to maintain seamless guest service. Act as the kitchen lead in the absence of the Executive Chef.
Outlet Sous Chef
Fairmont Resort Blue Mountains · Posted today
About the role
Set in the World Heritage Blue Mountains with views of the Jamesonâs valley, the Fairmont Resort and Spa boastâs 224 rooms, 5 Food and Beverage Outlets, a large Conferencing and Events department, 18-hole golf course, multiple family and wellness facilities and a 16 room Day Spa as well as ongoing developments. We are seeking a highly skilled, passionate and hands-on Outlet Sous Chef to join our kitchen team. Reporting to the Executive Chef you will be responsible for all Kitchen duties in their absence which includes overseeing our five food and beverage outlets, in-room dining facilities and conferencing and events requirements. Responsibilities: In the absence of the Executive Chef manage the operations functions of areas within the resort kitchens including but not limited to rostering, forecasting, stock, and cost control Supportive and passionate leader to the kitchen team members to ensure service standards are always met and exceeded Hands-on as required to meet kitchen demands Assist in training and developing the team to meet the needs of the business and individuals In conjunction with the Executive Chef, design, plan, and cost menus Manage the team to ensure timely service and a high standard of presentation is achieved Work collaboratively with other departments to drive business performance, conferencing, Food & Beverage Maintain hygiene, health, safety, cleanliness, and environmental standards in the kitchen by adhering to relevant legislative, regulatory, insurance and industry standards for the Resort What will you bring to the team? Strong leadership and mentoring skills with a focus on developing the kitchen team Previous experience as a Sous Chef is preferred Restaurant background within a hotel environment is essential Ability to work under pressure in a fast-paced environment whilst maintaining high and consistent attention to detail and standards Strong communication skills Ability to build effective relationships with other departments, suppliers, etc Outstanding work ethic with the flexibility to work rotating rosters and shifts Excellent organisational skills and grooming standards Relevant Trade qualifications What will you get in return: Great career and training opportunities Amazing, discounted accommodation and food across Accor Network Fairmont Resort specific benefits Free car parking onsite, laundered uniform and duty meals
Chef de Partie
Lancemore Mansion Hotel Werribee Park · Posted 2 days ago
About the role
Advance Your Culinary Career at Lancemore Mansion Hotel Werribee Park Join our talented kitchen team as a full-time Chef de Partie , working across restaurant dining, weddings, conferences and events in one of Werribeeâs most distinctive hotel settings. As part of the Lancemore Hotel Group, you will work alongside an experienced culinary team while taking greater ownership of your section, supporting service delivery and maintaining consistently high standards. About the role Working closely with the Sous Chef and Executive Chef, you will help deliver smooth day-to-day kitchen operations across both restaurant and event service. You will: Take ownership of your section and deliver consistently high-quality dishes Coordinate preparation and service across restaurant and event operations Support and guide junior members of the kitchen team Delegate tasks effectively during service Maintain high standards of food presentation, hygiene and food safety Support the Sous Chef and Executive Chef with efficient kitchen operations Contribute to a positive, professional and collaborative kitchen culture About You You will bring: Certificate III in Commercial Cookery or equivalent Previous experience as a Chef de Partie or in a similar role Strong knowledge of food safety and kitchen hygiene requirements Confidence working in a fast-paced service environment Strong organisation, communication and teamwork skills A genuine passion for quality food and guest experiences Flexibility to work across weekdays, weekends and public holidays as required Current Australian working rights Why Join Lancemore? You will have the opportunity to develop your culinary career within a premium hotel environment, gain exposure across restaurant and event operations and work alongside an experienced and supportive kitchen team. If you are ready to take the next step in your culinary career, we would love to hear from you.
Cook
AccorHotel · Posted 2 days ago
About the role
Job Description We are looking for Permanent Part-Time Cook to join our fast pace working environment to provide high quality customer service to our guests at the Qantas Lounges in Brisbane Our Cook provides service between our a la carte and buffet environments. All our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service and the kitchen. Reporting directly to the Executive Chef, you will form a key part of a team who are responsible for providing high quality product to our lounge passengers. This is a great role for someone studying cookery and wanting some experience in a kitchen or for an experienced cook wanting some extra hours. Key responsibilities include but not limited to: Prepare, cook and serve food for the breakfast, lunch and dinner buffet showing variety and flair Ensure strict stock rotation and minimum wastage following stock control procedures Assist the preparation of ingredients, which includes chopping, slicing, dicing, and measuring food products. Ensure Food Safety protocols are followed Keep all working areas clean and tidy. Cook is required to wash all dishes during service Ensure all equipment is maintained, serviced and cleaned. Report any problems to the CDP & General Manager.
Cook / Chef
Skilled Jobs Australia · Posted 3 days ago
About the role
Our client is a well established restaurant inspired by South East Asian cuisine. The Company is looking for a an experienced trade qualified cook and/or chef to prepare and cook quality food, and manage the kitchen in this great CBD location. Your responsibilities will include and not be limited to Producing high quality dishes that follow up the established menu standards, as well as to client's requirements. Providing a high level of customer service. Assisting the Executive Chef in planning menus. monitoring and maintaining wage costs and budgets. Assisting the Executive Chef in monitoring and maintaining stock ordering, control and budgets Training the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Working positively and cooperatively with all team members. Maintaining order and discipline in the kitchen during working hours Ensuring hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish. Be responsible for prevention of unsafe work practices or incidents Ensuring that the professional equipment is in good condition and report any repair requirements immediately to avoid breakdowns. Ensuring that all items are secured and report immediately any concerns or breach of policy. About You AQF Diploma, Certificate IV, or Certificate III in Hospitality (Commercial Cookery) (depending on the role), or equivalent or a minimum of 3 years in a similar role Superior work ethic Ability to work under pressure Be a team player Enthusiastic "can do" approach A friendly and approachable personality Is a must In return, we offer a full time position with an attractive basic salary range of $66,000 to $77,500 per annum superannuation(based on your experience and qualifications). Only successful applicants will be contacted.
Cook / Chef
Skilled Jobs Australia · Posted 4 days ago
About the role
Located in Port Lincoln our client has a reputation synonymous with producing excellent food using the finest local produce and unrivalled service in their hotel's full service restaurant. The Company is looking for a an experienced cook and chef to prepare and cook quality food, and manage the kitchen. Your responsibilities will include and not limited to Producing high quality dishes that follow up the established menu standards, as well as to client's requirements. Providing a high level of customer service. Assisting the Executive Chef in planning menus. monitoring and maintaining wage costs and budgets. Assisting the Executive Chef in monitoring and maintaining stock ordering, control and budgets Training the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Working positively and cooperatively with all team members. Maintaining order and discipline in the kitchen during working hours Ensuring hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish. Be responsible for prevention of unsafe work practices or incidents Ensuring that the professional equipment is in good condition and report any repair requirements immediately to avoid breakdowns. Ensuring that all items are secured and report immediately any concerns or breach of policy. In return we offer a salary range of $73,000-$ 78,000 per annum superannuation (depending on experience). Only successful applicants will be contacted.
Executive Sous Chef
Signature Staff · Posted 5 days ago
About the role
About the Opportunity Our client is seeking an experienced Executive Sous Chef to take a key leadership role within one of Townsville's largest and busiest hospitality venues. This is a highly operational position suited to a strong senior chef who is confident managing a large kitchen team, multiple food outlets and a significant functions and events operation. Working closely with the Executive Chef, the successful candidate will take primary responsibility for the day-to-day operation of the venue's kitchen and catering departments. With the Executive Chef overseeing broader responsibilities across multiple properties, this role requires someone who can confidently step up, take ownership of the venue and ensure the kitchen operates efficiently, consistently and to a high standard. The venue incorporates multiple service areas, including all-day dining, café operations, functions and events, making this a varied and demanding leadership opportunity. About the Role The Executive Sous Chef will be responsible for leading and coordinating the day-to-day kitchen operation across multiple service areas. This includes managing a kitchen team of approximately 50 staff, maintaining quality and consistency, overseeing staffing and rostering, managing food and wage costs, coordinating large functions and ensuring strong communication between kitchen, front-of-house, functions and management. This is a hands-on senior leadership role requiring someone who can manage both the operational detail and the bigger picture. Key responsibilities will include: Leading, supervising and developing a large team of chefs, apprentices and kitchen staff. Overseeing the day-to-day operation of multiple kitchen and food service areas. Managing high-volume all-day dining, café and restaurant operations. Coordinating large functions, events and catering requirements. Ensuring function running sheets, preparation schedules and service requirements are followed accurately. Managing rosters and staffing levels while maintaining wage budgets. Training, mentoring and developing kitchen staff and apprentices. Maintaining consistently high standards of food quality, presentation and service. Managing food costs, stock control, ordering, deliveries and wastage. Monitoring departmental budgets and supporting weekly and annual financial targets. Maintaining strong food safety, hygiene and HACCP standards. Supporting menu development, daily specials and operational improvements. Ensuring recipes, portion controls and preparation standards are consistently followed. Working closely with front-of-house, functions and management teams. Managing operational issues proactively and maintaining standards during peak service periods. Acting in the capacity of the Executive Chef when required. About You This position requires an experienced and confident culinary leader who understands the demands of running a large, high-volume hospitality operation. The successful candidate will need to be comfortable leading a substantial team, managing multiple priorities and maintaining control across several service areas at the same time. You will be: A strong and experienced kitchen leader. Highly organised and capable of managing multiple outlets. Experienced in high-volume hospitality environments. Confident managing large kitchen teams. Experienced in large functions, events and high-volume catering. Commercially aware with strong food cost, wage and wastage management skills. Calm and decisive under pressure. A strong communicator who can work effectively across kitchen, front-of-house, functions and management. Passionate about developing staff and creating a strong team culture. Hands-on and willing to support the operation when required. Accountable, professional and committed to maintaining high standards. Essential Requirements Certificate III in Commercial Cookery or equivalent recognised qualification. Significant experience as an Executive Sous Chef, Senior Sous Chef or similar senior culinary leadership position. Demonstrated experience managing a large kitchen team. Strong experience in high-volume hospitality operations. Experience managing multiple food outlets or service areas. Strong functions and large-scale catering experience. Current Food Safety Supervisor qualification. Strong knowledge of HACCP procedures and food safety requirements. Demonstrated experience with rostering and labour cost management. Strong stock management, food cost and wastage control experience. Proven ability to train, mentor and manage chefs, apprentices and kitchen staff. Excellent organisational, communication and leadership skills. Highly Regarded Experience within any of the following environments will be highly regarded: Large clubs or leagues clubs. Resorts or large hotels. Multi-outlet hospitality venues. Convention or function centres. High-volume restaurants. Large-scale catering operations. Venues operating multiple restaurants, cafés and function spaces. What's on Offer Salary of $100,000-$120,000 Super , depending on experience. A genuine senior leadership role with significant operational responsibility. The opportunity to lead a large and established kitchen team. Exposure to multiple food outlets and service styles. Significant functions and events operations. The autonomy to take ownership of the day-to-day kitchen operation. The opportunity to work closely with an experienced Executive Chef. Long-term career stability within a highly established Townsville organisation. Apply Now If you are an experienced Executive Sous Chef or Senior Sous Chef with a background in large teams, multiple outlets and high-volume operations, we would like to hear from you. Please submit your current resume outlining your leadership experience, team sizes and the scale of the venues or operations you have managed. For a confidential discussion about the position, contact Signature Staff. Please note: Applicants must currently reside in Australia and have unrestricted Australian working rights. Sponsorship is not available.
Head Chef
Crystalbrook Collection · Posted 5 days ago
About the role
Crystalbrook Byron is a five-star rainforest resort set across 45 acres of magical subtropical landscape, just moments from the energy and creativity of Byron Bay. Immersed in nature, Byron is a place where thoughtful luxury, stillness and connection come together. Surrounded by rainforest, wildlife and open space, the resort offers a deeply restorative guest experience designed to relax the heart and reinvigorate the mind. With sustainability at its core and a genuine respect for the environment, Crystalbrook Byron invites guests and collaborators to experience luxury in a way that feels calm, considered and beautifully connected to place. We are seeking an accomplished and creatively driven Head Chef to join our culinary leadership team. As the second-in-command to the Executive Chef, Elizabeth O'Brien, this is a significant leadership opportunity within an exceptional kitchen, offering the freedom to bring fresh ideas, culinary flair and genuine personality to the guest experience. You will play a key role in leading daily kitchen operations, inspiring the brigade and maintaining outstanding standards across quality, consistency, presentation and service. Working closely with the Executive Chef, you will help shape menus, elevate team capability and ensure every dish reflects our commitment to fresh, seasonal and sustainably sourced produce. The Opportunity: This role is ideal for an experienced culinary leader who is ready to step into greater responsibility while remaining closely connected to the creativity and energy of the kitchen. You will be trusted to lead service, develop talent, support menu innovation and provide confident leadership in the Executive Chefâs absence. Your ability to balance creativity with strong operational discipline will be central to your success. The position: Partner closely with the Executive Chef to lead the culinary direction and daily operation of the kitchen Inspire, coach and develop a talented kitchen brigade Bring creative flair to menu development, seasonal concepts and presentation Lead service with confidence, energy and attention to detail Maintain consistency, quality and exceptional culinary standards Manage food costs, labour, ordering, stock control and kitchen productivity Champion food safety, hygiene and compliance requirements Build a collaborative kitchen culture where people feel supported, challenged and proud of their work Step into full kitchen leadership responsibilities when required About you: You are an experienced Head Chef or highly capable Senior Sous Chef ready to take the next step in your culinary leadership career. You will bring: Strong experience within a premium hotel, resort or high-quality restaurant environment Proven leadership capability within a fast-paced, high-volume kitchen A passion for fresh, seasonal and sustainably sourced produce Creative confidence and a strong eye for presentation Sound commercial understanding across labour, food cost and kitchen performance The ability to remain calm, organised and decisive during busy service periods A collaborative leadership style that brings out the best in others Relevant culinary qualifications Why Us: You will work alongside exceptional people in a supportive, collaborative and agile environment. We are proud to offer a range of industry-leading benefits that support your lifestyle, career and wellbeing including: 50% F&B discount across all Crystalbrook restaurants and bars $99 room rates and a generous friends and family discount Enhanced parental Leave and lifestyle benefits A commitment to a green future through enhanced sustainability practices Access to our internal mobility program and team reward schemes Online learning and training with tailored career development pathways A culture of collaboration, elevating experiences and diversity Limitless career opportunities in a fast growing, dynamic environment Regular service recognition and team engagement events We value diversity and inclusion, welcoming people of all backgrounds. If you need adjustments during the recruitment process, let us know so we can support you to perform at your best. As part of our recruitment and compliance process, we may request eligibility documents, police checks and employment references. Crystalbrook Collection is a bold and sustainably minded hotel group redefining luxury hospitality in Australia. Driven by our spirit of wonder, we create locally unique hotels, restaurants and guest experiences that reflect the character of their place and the personality of our people. We believe luxury should feel considered, creative and responsible, with experiences that leave a positive impression on our guests, our collaborators and the communities we are part of. As our collection continues to grow, including the opening of Crystalbrook Sam in Adelaide at the end of 2026 and Crystalbrook Aurora in Canberra in early 2027, we are entering an exciting new chapter. Guided by our values â We are Customer Obsessed, We are Collaborators and We are Courageous â we are building more than hotels. We are building careers, experiences and a new standard of hospitality.
Executive Chef - Waldorf Astoria Sydney
Hilton · Posted 6 days ago
About the role
Job Identification: 227558 Job Category: Culinary Job Schedule: Full time Exceptional Hospitality Starts with You Set to open in 2027, Waldorf Astoria Sydney will redefine elegance and sophistication. With sweeping, uninterrupted views of the Sydney Harbour Bridge and Opera House, this 227-room landmark brings the brand's iconic hospitality to Australia for the very first time. As Executive Chef, you are a culinary visionary and the creative force behind our dining offerings, crafting menus that delight our guests. Joining us through our pre-opening period, you will establish the culinary department and model the operating standard Waldorf Astoria Sydney will run to - offering the finest dining experience, held in balance with the commercial reality of the property. A selection of core responsibilities for this role include: Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability Enhance menu offerings: Partner with the Director of Food & Beverage to develop new menus and individual menu items based on current food trends and regional tastes Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel's goals Optimise kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs Ensure regulatory excellence: Uphold compliance with work health and safety, food safety, and responsible service of alcohol requirements At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of H ospitality. Acting with I ntegrity and always doing the right thing. Inspiring others through L eadership. A belief that T eamwork drives the best outcomes. A sense of O wnership and accountability. And a focus on the N ow, bringing urgency and discipline to every moment, knowing it can make a lasting impact. In addition, this role requires the following minimum qualifications: Certificate III or IV in Commercial Cookery or an equivalent trade qualification A minimum of 10 years as Head of Kitchen in a five-star hotel or a restaurant of comparable standing Work experience in a similar capacity with international luxury hotel brands - experience in hotel pre-openings, repositioning projects or major hotel transformations will be highly regarded Demonstrated leadership capability with experience building, mentoring, and managing high-performing teams Join an Award-Winning Workplace Culture At Hilton, we don't just deliver exceptional experiences for our guests-we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we've welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality. Our award-winning culture has earned us repeated recognition on the World's Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands (https://www.hilton.com/en/brands/) , and a company-wide commitment to providing the best stay for every guest, we're setting new standards for the future of travel. Whether you're starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career-and help us make every stay a little more magical. Curious about life at Hilton? Explore our Careers Blog (https://jobs.hilton.com/blogs) to see why we're more than a great place to stay-we're a great place to work.
Head Chef
Crystalbrook Byron · Posted 6 days ago
About the role
Lead as the Executive Chefâs trusted number two in an exceptional resort kitchen Bring your creative flair to seasonal menus, presentation and memorable dining experiences Grow your culinary leadership career with Crystalbrook Collection in beautiful Byron Bay Crystalbrook Byron is a five-star rainforest resort set across 45 acres of magical subtropical landscape, just moments from the energy and creativity of Byron Bay. Immersed in nature, Byron is a place where thoughtful luxury, stillness and connection come together. Surrounded by rainforest, wildlife and open space, the resort offers a deeply restorative guest experience designed to relax the heart and reinvigorate the mind. With sustainability at its core and a genuine respect for the environment, Crystalbrook Byron invites guests and collaborators to experience luxury in a way that feels calm, considered and beautifully connected to place. We are seeking an accomplished and creatively driven Head Chef to join our culinary leadership team. As the second-in-command to the Executive Chef, Elizabeth O'Brien, this is a significant leadership opportunity within an exceptional kitchen, offering the freedom to bring fresh ideas, culinary flair and genuine personality to the guest experience. You will play a key role in leading daily kitchen operations, inspiring the brigade and maintaining outstanding standards across quality, consistency, presentation and service. Working closely with the Executive Chef, you will help shape menus, elevate team capability and ensure every dish reflects our commitment to fresh, seasonal and sustainably sourced produce. The Opportunity: This role is ideal for an experienced culinary leader who is ready to step into greater responsibility while remaining closely connected to the creativity and energy of the kitchen. You will be trusted to lead service, develop talent, support menu innovation and provide confident leadership in the Executive Chefâs absence. Your ability to balance creativity with strong operational discipline will be central to your success. The position: Partner closely with the Executive Chef to lead the culinary direction and daily operation of the kitchen Inspire, coach and develop a talented kitchen brigade Bring creative flair to menu development, seasonal concepts and presentation Lead service with confidence, energy and attention to detail Maintain consistency, quality and exceptional culinary standards Manage food costs, labour, ordering, stock control and kitchen productivity Champion food safety, hygiene and compliance requirements Build a collaborative kitchen culture where people feel supported, challenged and proud of their work Step into full kitchen leadership responsibilities when required About you: You are an experienced Head Chef or highly capable Senior Sous Chef ready to take the next step in your culinary leadership career. You will bring: Strong experience within a premium hotel, resort or high-quality restaurant environment Proven leadership capability within a fast-paced, high-volume kitchen A passion for fresh, seasonal and sustainably sourced produce Creative confidence and a strong eye for presentation Sound commercial understanding across labour, food cost and kitchen performance The ability to remain calm, organised and decisive during busy service periods A collaborative leadership style that brings out the best in others Relevant culinary qualifications Why Us: You will work alongside exceptional people in a supportive, collaborative and agile environment. We are proud to offer a range of industry-leading benefits that support your lifestyle, career and wellbeing including: 50% F&B discount across all Crystalbrook restaurants and bars $99 room rates and a generous friends and family discount Enhanced parental Leave and lifestyle benefits A commitment to a green future through enhanced sustainability practices Access to our internal mobility program and team reward schemes Online learning and training with tailored career development pathways A culture of collaboration, elevating experiences and diversity Limitless career opportunities in a fast growing, dynamic environment Regular service recognition and team engagement events We value diversity and inclusion, welcoming people of all backgrounds. If you need adjustments during the recruitment process, let us know so we can support you to perform at your best. As part of our recruitment and compliance process, we may request eligibility documents, police checks and employment references. Crystalbrook Collection is a bold and sustainably minded hotel group redefining luxury hospitality in Australia. Driven by our spirit of wonder, we create locally unique hotels, restaurants and guest experiences that reflect the character of their place and the personality of our people. We believe luxury should feel considered, creative and responsible, with experiences that leave a positive impression on our guests, our collaborators and the communities we are part of. As our collection continues to grow, including the opening of Crystalbrook Sam in Adelaide at the end of 2026 and Crystalbrook Aurora in Canberra in early 2027, we are entering an exciting new chapter. Guided by our values â We are Customer Obsessed, We are Collaborators and We are Courageous â we are building more than hotels. We are building careers, experiences and a new standard of hospitality. Video
Head Chef | Seagulls
Norths Collective · Posted 7 days ago
About the role
The Opportunity Seagulls Club in Tweed Heads West has a story that spans over 100 years. What sets us apart is the strong bonds our members share, the meaningful connections they make, and the feeling that they are valued, appreciated and respected as part of our community. Seagulls has an exciting long-term opportunity for a quality Head Chef to continue to build a strong, professional operation, and to help lead the business into the next phase of growth and success. Joining Seagulls means you become of the Norths Collective hospitality group which includes Norths Cammeray, The Greens North Sydney, The Alcott Lane Cove and The Verandah Beecroft. About the role The role of Seagulls Head Chef reports to the Seagulls Venue Manager and is supported by our Group Executive Chef. The Head Chef is responsible for the day-to-day execution of all food operations for the venue, including our functions and events menus. The Head Chef will be responsible for: The implementation of business goals & strategies for the food operations teams set by the Venue Manager and the Executive Chef Delivering an exceptional experience to all customers by delivering classic and contemporary cuisine to the highest possible standards All aspects of catering including financial, and people leadership and training Your Key Priorities will be to: Financial Performance. Maintain cost efficiencies and promote new ideas for cost reduction, while ensuring that the operational budget is in line and costs are strictly controlled maximising profitability. Ensuring that the operational budget is in line and costs are strictly controlled maximising profitability. Strategy and Planning. Play an integral role by contributing to management meetings and keeping abreast of food trends while developing both restaurant and catering menus. Team Management. Build a strong team by maintaining a harmonious and mutually beneficial working relationship with staff, management and customers in a pressured environment. Hygiene and food safety. Maintain highest level of food safety and hygiene in accordance with food safety guidelines and club policies and procedures. Communication. Maintain effective communication with all key stakeholders including senior management, line managers and kitchen staff. Work, Safety, Health and Compliance. Actively support a range of activities in accordance with Work, Health & Safety legislation obligations and in line with Risk Management Program as well as HACCP audit compliance. Ensure compliance wherever necessary including all relevant legislation, regulations and codes of practice. The Candidate: Experience in a high volume 5-star commercial catering role Proven kitchen and people leadership experience A commitment to great customer service and quality food operations A people person who drives team culture Has strong conceptual ability and strategic thinking Previous experience managing an operating budget with P&L exposure Certificate III in Commercial Cookery Diploma in Hospitality Management is highly desirable NSW Food Safety Supervisor & NSW Food Hygiene Certificates Current First Aid, CPR and Advanced Resuscitation Certificates
Executive Chef
NOVOTEL · Posted 8 days ago
About the role
Job Description As Executive Chef, you will lead and inspire our culinary and stewarding teams, drive menu innovation and champion the highest standards of food quality, presentation and consistency. Youâll oversee high-volume conference, banqueting and Ă la carte operations while driving commercial performance, developing talent and continually elevating our food offering. With our refurbishment underway, youâll also have the opportunity to contribute to the evolution of the resort and help shape the next chapter of our guest experience. Lead, inspire and develop a large culinary and stewarding team. Oversee high-volume conference, banqueting and Ă la carte operations. Drive menu innovation, food quality and exceptional presentation. Manage food costs, labour, rostering and budgets to achieve commercial targets. Maintain the highest standards of food safety, workplace health and safety, and brand compliance. Partner with Sales and Events to deliver outstanding guest experiences. Contribute to the evolution of our culinary offering throughout our hotel and conference services
Commis chef
SOFITEL · Posted 8 days ago
About the role
Job Description A career that lets your passion shine: Prepare and present menu items with precision, creativity and consistency, maintaining the high culinary standards of Sofitel. Assist with daily mise en place, ensuring ingredients and kitchen sections are prepared and ready for efficient service. Maintain exceptional food presentation, portion control and quality while working within specified cost margins. Work efficiently during busy service periods, maintaining composure, attention to detail and high standards under pressure. Follow stock rotation procedures, including First In, First Out (FIFO), and contribute to effective stock control and waste reduction. Maintain clean, sanitised and organised kitchen workspaces in accordance with HACCP principles and food safety requirements. Collaborate with the Executive Chef, Sous Chefs, Chef de Parties and wider Food & Beverage team to deliver a seamless dining experience. Support apprentices and junior team members by demonstrating professionalism, teamwork and a positive approach to kitchen operations. Participate in team briefings, training sessions and ongoing development to strengthen culinary skills and knowledge. Follow hotel policies, workplace health and safety requirements and food safety procedures, reporting hazards or equipment issues promptly.
Executive Chef- Ningaloo
Hospoworld Resourcing · Posted 9 days ago
About the role
The Role: As the Executive Chef you will be establishing and developing a strong, passionate team to deliver the best in food quality and customer service. A hands on, creative leader you will be the driver of high standards and compliance and as such a strong passion for relationship building is a must! You will be: A driven self starter willing to work hard, drive the business and showcase your creative talents Passionate about team training and development Be results driven and hungry to achieve the company goals An expert in financial and business acumen Amazing in your communication and reporting skills Unrivalled in your attention to detail and creativity Excellent communication and organisational skills Self driven, autonomous role requiring exceptional time management The Resort: This locally owned resort is well known for their great food and beverage offerings in a gorgeous and relaxing resort environment. Catering to functions and events as well as the traditional a la carte menus utilising local produce, this role offers many areas in which to assert your influence and drive profitability. Working alongside the Food and Beverage Manager, this role provides scope for creativity and business savvy whilst enjoying the stunning surroundings of WA's most spectacular coastal destinations. Why This Role: Salary of up to $130k super accommodation Fantastic opportunity to join this high profile establishment Amazing lifestyle right on the edge of brilliant turquoise water, white sandy beaches, rugged red outback landscapes and incredible marine life. If you love boating, adventure, the ocean and getting away from crowds, it's a pretty special part of WA. Autonomous role with strong supporting team Opportunity to join this inclusive community and build your own profile Sound like You? Apply today! Apply now or call Donna Quinn for a confidential chat on 0429 770 464. Please only apply if you are currently residing in Australia with full working rights. For other roles please see www.hospoworld.com.au
Executive Chef Pre-Opening & Culinary Excellence
Ovolo Group · Posted 9 days ago
About the role
As we prepare to unveil the next chapter of Ovolo Sydney, we're looking for an exceptional Executive Chef | Pre-Opening & Culinary Excellence to lead our culinary operation and bring one of Sydney's most exciting new hotel dining destinations to life. This is a hands-on leadership role for a chef who thrives on the pass, leads by example and inspires their team through action. You'll be responsible for the culinary vision, standards and performance of Ovolo Sydney, from pre-opening through to day-to-day operation. Your journey begins with one of the most exciting hospitality projects in Sydney. As part of the pre-opening team, you'll play a pivotal role in bringing our new dining concept, Brunos, to life. Working alongside the hotel leadership team, you'll develop and launch a vibrant food and beverage destination that delivers memorable guest experiences across every touchpoint; from cafĂ©, restaurant and bar service to all-day dining, in-room dining and Conference & Events. This is a rare opportunity to shape a venue from the ground up and leave your culinary fingerprint on a landmark hotel opening. What You'll Be Doing You'll lead the culinary operation at Ovolo Sydney, taking ownership of the kitchen, the food offering and the team behind it. You'll be responsible for: Leading the culinary pre-opening journey from concept through to launch. Developing and delivering menus across cafĂ©, restaurant, bar, all-day dining, in-room dining and Conference & Events. Creating recipes, specifications, presentation standards and kitchen operating procedures. Leading menu tastings, supplier engagement and premium product sourcing. Building, coaching and developing a high-performing kitchen brigade. Setting and maintaining exceptional standards for food quality, consistency, presentation and service. Being hands-on during service, leading from the pass and ensuring every plate leaving the kitchen reflects the Ovolo brand. Working closely with the General Manager and hotel leadership team to deliver the overall commercial and guest experience strategy. Managing food costs, labour productivity, stock control and kitchen profitability. Driving continuous improvement across the kitchen operation without losing the creativity and personality that makes Ovolo different. You'll be equally comfortable leading a diverse hotel kitchen operation across: Conference & Events All-Day Dining Breakfast In-Room Dining Restaurant Service Bar & Shared Plates VIP Experiences & Amenities Seasonal Activations & Signature Events You'll know how to balance creativity, quality, speed and commercial performance because exceptional food needs to taste great and make commercial sense. Culinary Leadership As Executive Chef, you'll be the culinary leader of Ovolo Sydney and the person who sets the standard for the entire kitchen operation. This incudes; Create a distinctive culinary identity for Ovolo Sydney. Champion seasonal menu development, innovation and new food concepts. Establish consistent recipes, menu specifications and presentation standards. Build a kitchen culture where people want to work, learn and grow. Mentor and develop chefs at all levels, creating a strong internal talent pipeline. Work collaboratively with the wider hotel team to ensure food is at the heart of the guest experience. Stay connected to the kitchen and the team rather than leading from behind a desk. About You Extensive Executive Chef experience within a luxury, boutique, lifestyle or premium hotel environment. Proven experience delivering a hotel or major hospitality pre-opening. Strong operational expertise across restaurants, bars, breakfast, all-day dining, room service and Conference & Events. Experience developing menus, recipes, menu concept cards, SOPs and consistent kitchen standards. A genuine passion for developing chefs and building high-performing kitchen teams. Strong commercial acumen and a solid understanding of food cost, labour productivity, stock control and kitchen performance. Creativity balanced with operational discipline and attention to detail. The ability to manage costs while continuing to deliver exceptional food and guest experiences. A hands-on leadership style; you're a chef who naturally leads from the kitchen, coaches through service and isn't afraid to get stuck in. Energy, resilience and the ability to thrive in a fast-paced, ever-evolving hospitality environment. Most importantly, you'll understand that great hospitality starts with great people. You'll be a leader who brings energy to the kitchen, develops your team, takes pride in what leaves the pass and isn't afraid to challenge the norm. If you're passionate about creating unforgettable dining experiences, love building high-performing kitchen teams and want the opportunity to put your mark on one of Sydney's most exciting new lifestyle hotel openings, we'd love to hear from you. What you'll get Well, there's the chance to shine in a brilliant team environment in the coolest new hotel brand in Australia, Hong Kong and now Indonesia, bring your personality and sense of fun to work and the most amazing team to work with. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you Receive Hotel benefits in rooms and our fabulous F&B outlets Stay Fit and Fabulous; be involved in our Wellbeing Programmes Develop relationships and make a difference to other peopleâs lives through our Community Programme Autonomous role with oodles of creative license & chance to showcase your entrepreneurial talent Apply now!
Demi Chef
AccorHotel · Posted 10 days ago
About the role
Job Description About you: You are passionate about hospitality and food. A guest obsessed team player. Available to work varied shifts, including early mornings, late evenings, weekends and public holidays. Experience in pizza making, particularly hand-stretched pizza, dough preparation, and fermentation techniques. Experience preparing pasta, sauces, and traditional Italian dishes, with a sound understanding of Italian cuisine. 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.
Sous Chef-Banquets
AccorHotel · Posted 13 days ago
About the role
Job Description A career that lets your passion shine: Join Sofitel Gold Coast Broadbeach and bring your creativity to life as our Sous Chef â Banquets , leading the culinary charge for our meetings, conferences and events. This pivotal role will shape how we deliver luxury banquet experiences in 2026 and beyond - combining precision, artistry, and heartfelt hospitality. As Sous Chef â Banquets , you will: Lead and inspire a team of talented chefs to deliver world-class cuisine for bespoke banquets, conferences, and events; from intimate meetings to grand banquet events. Collaborate closely with the Executive Chef to design refined, innovative menus that showcase local produce with French flair. Oversee all aspects of banquet kitchen operations - from preparation and plating to logistics and service timing, ensuring excellence in every detail. Maintain the highest standards of food quality, hygiene, and HACCP compliance. Foster a culture of creativity, teamwork, engagement and pride within the kitchen brigade. Play a key role in enhancing the hotelâs event offering and culinary reputation as we elevate our banquet experience for the year ahead.
Commis Chef
AccorHotel · Posted 13 days ago
About the role
Job Description 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! We currently have a Full-Time Commis Chef position available. About the Role: Pullman & Mercure Melbourne Albert Park are seeking a passionate, creative and growth driven Commis Chef to join our team! 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.
Executive Chef
Langham Hospitality Group · Posted 14 days ago
About the role
Description About Langham Hospitality Group A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and YingânFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham, Melbourne enjoys sweeping vistas of the Yarra River and Melbourne skyline. Outstanding location amidst the cityâs captivating Arts and Leisure district. A sanctuary nestled on the famous Southbank Promenade. We have on offer, 388 luxury guest rooms and suites, our team of hospitality professionals deliver high standards in guest experience & colleague engagement in alignment with the culture and values of Langham Hospitality Group. You will be instrumental in evolving our culinary identity, elevating guest experiences, inspiring high-performing teams, and ensuring that every dish reflects the luxury, refinement, and attention to detail synonymous with The Langham brand. The role will focus on further enhancing the guest experience and culinary direction of Melba Restaurant and Aria Bar & Lounge, ensuring these signature venues continue to set benchmarks in Melbourne's competitive hospitality landscape. Key Responsibilities Be hands-on and able to work with the team to drive change; lead and inspire a large and diverse culinary brigade. Develop innovative food concepts, menus, and seasonal offerings that enhance guest satisfaction and market positioning. Drive culinary excellence, ensuring exceptional presentation, consistency, quality, and flavour across all outlets. Collaborate closely with Food & Beverage, Sales, Events, and Commercial teams to create memorable dining and event experiences. Deliver strong business performance through effective labour management, food cost control, forecasting, and productivity improvements. Champion food safety, hygiene, allergen management, and quality assurance standards throughout the operation. Build a culture of coaching, development, and succession planning while fostering colleague engagement and retention. For more information about the property, please visit: https://www.langhamhotels.com/en/the-langham/melbourne/
Exec Chef to$150kS, Seasonal Produce, Strong Culture, Hands-On Culinary Leader
Placed Recruitment · Posted 14 days ago
About the role
Overview A well-established regional hospitality venue in the Blue Mountains is looking for an Executive Chef to take full ownership of its kitchen operation. This is a hands-on leadership role across the restaurant, café, functions and events, with responsibility for the food, the team, the systems and the commercial performance of the department. You will work closely with venue management and ownership, but the kitchen will be yours to lead. They are looking for someone who can balance creativity with commercial discipline, build a strong team and maintain consistency while cooking alongside the brigade and leading service. About the Venue The venue combines restaurant dining, café service, functions and events, with a strong focus on seasonal produce, local suppliers and sustainable ingredients. The food is refined without being overcomplicated, with seasonal menu changes and specials built around produce at its peak. The kitchen services a mix of destination diners, local customers and event trade, so planning and consistency matter as much as creativity. You will need to deliver across everyday service and larger occasions without losing sight of the detail. The Role You will oversee the complete kitchen operation, from food quality and menu development through to staffing, financial control and compliance. This is not an office-based Executive Chef position. You will be involved in preparation, cooking and service, setting the standard personally and supporting the team where needed. You will work closely with front of house to coordinate restaurant, café and event requirements, ensuring communication around menus, dietary needs and service timings is clear. Recipes need to be documented, costed and followed, while food cost and labour remain within agreed targets. You Will Manage Food cost and labour Rostering across restaurant, café and event services Ordering and purchasing Stock control and waste Supplier relationships Recipe costing Kitchen productivity You Will Oversee Food safety and WHS Kitchen hygiene Opening and closing procedures Cleaning systems Maintenance reporting Kitchen checklists Timesheet approval Who This Person Is You are likely an experienced Executive Chef or Head Chef who enjoys being on the tools as much as leading the operation. You know how to run service, develop a team, control costs and maintain standards when the pressure is on, with the organisation to balance restaurant and café trade alongside functions and events. The right person will be calm, practical and commercially aware, with the ability to work closely with front of house and venue management. You lead through your own work, communicate clearly and build a professional kitchen culture where people are supported but held accountable. You Will Ideally Bring Strong hands-on Executive Chef or Head Chef experience Proven ability to lead and develop a kitchen team Menu development and recipe costing experience Strong food and labour cost knowledge Ordering and stock control experience Understanding of kitchen P&L performance Strong food safety and WHS knowledge High standards around cleanliness and organisation Benefits and Why You'll Thrive Salary package up to $150,000 plus superannuation , depending on experience, with genuine ownership of the kitchen, menu direction, team development and operational standards. You will work closely with senior management and ownership, with scope to improve systems and shape the food across the restaurant, café, functions and events. This will suit a chef who wants broader responsibility and the opportunity to run a quality regional kitchen without stepping away from the cooking.
Chef de Partie - Lancemore Lindenderry
Lancemore Lindenderry Red Hill · Posted 14 days ago
About the role
Full time role - flexible hours to fit in some YOU time Advance your culinary career at a stunning Hotel - recently awarded a prestigious Chef's Hat, AGFG Work with an outstanding, accomplished and supportive Kitchen team Competitive salary and exclusive staff benefits and discounts We are currently seeking a Chef de Partie, to join Executive Chef Paul Wilson and his talented team. You will be instrumental in the delivery of food that becomes a story told often by guests of the multi award winning Lindenderry Hotel. About You: Extensive experience working as a CDP with relevant qualifications in Commercial Cookery Relevant experience in a restaurant/banquet kitchen or in a hotel setting Enthusiasm and creative approach to providing high-quality cuisine and excellent presentation skills Ability to lead a team and support the Executive Chef in his absence Demonstrated understanding of Australian food safety and HACCP Availability to work weekends and public holidays as required within a rotating roster Well presented, punctual and reliable who takes pride in their work Ability to keep your section clean in the Kitchen and is highly organised with a good understanding of workflow and structure Ability to prioritise and work under pressure A passion for quality food and produce Be Part of the Relaunch of The Dining Room This is an exciting time to join Lancemore Lindenderry Red Hill as we prepare to relaunch The Dining Room with a fresh new dining concept. Working alongside our Executive Chef Paul and leadership team, youâll have the opportunity to help shape a renewed restaurant experience, bringing together exceptional food, local produce, warm hospitality and the character of the Mornington Peninsula. About us: Lancemore Lindenderry Hotel A winner of multiple awards including, Conde Nast Traveler's Readers Choice Awards, Lindenderry is set in the very heart of Red Hill on 34 stunning acres of gardens and vines. Our luxury boutique, designer hotel is ideally positioned to soak up the spectacular Mornington Peninsula: soul-enriching nature, artisan produce and mere minutes from the regionâs most revered wineries. Lancemore Hotels Founded in 1986, The Lancemore Group is a leading Australian boutique lifestyle brand and pioneer in boutique hotels and residential conference facilities. Our hotels offer boutique accommodation, conferences & meetings, weddings & events, wellness spas, critically acclaimed restaurants and an award winning wines. We are rapidly expanding across Australia and are unique in being a family owned company that combines the head of a large operation with the heart of a family company. You will be joining a high performing workplace that believes in developing new talent and empowering people to drive their own results. If you are a talented, passionate and performance driven individual wanting to enjoy your career within an established boutique hotel brand and supportive team, then Apply now! Follow us on Linked in
Chef de Partie
AccorHotel · Posted 15 days ago
About the role
Job Description Reporting to our Executive Chef & Sous Chef you will be responsible the preparation, presentation and display of all menu items. You will also be responsible for maintaining a clean and hygienic work environment and equipment. As a leader in our Kitchen you will be expected to develop and coach our junior chefs, and provide them with learning opportunities and access to your experience and knowledge. As our Chef de Partie you will also have the opportunity to work alongside our Executive and Sous Chef on menu development and creation.
Head Chef
The Commons · Posted 15 days ago
About the role
Join our dynamic kitchen in Martin Place as a Head Chef! Full Time - No Weekends! The opportunity to work in a supportive team. About Commons Coffee & Bar The Commons is an ecosystem of entrepreneurs, businesses, and curious minds working, connecting, and growing under a common roof. Driven by the sincere desire to see people flourish, we support curiosity and believe in the collective power of people to instigate change. Our focus is on building and strengthening community, and we challenge the status quo in an effort to innovate. Our in-house café and wine bar offer a seamless all-day experience, from specialty coffee and a high-quality, modern Australian food menu to curated wines and cocktails in the evening. We focus on local and sustainable produce, pairing it with warm, attentive service and a strong sense of community.The space serves as a vibrant meeting point for members, whether it’s for a morning coffee, a relaxed lunch, or after-work drinks. Our concise food menu balances fun and nostalgia, complemented by a seasonal all-Australian wine list, classic cocktails made with local spirits, and a reserve 'vault' selection of international favourites. About the Role We are seeking a highly skilled and motivated Head Chef to join and lead our kitchen team in NSW. This person will play a pivotal role operating a small production and on-site café, restaurant and bar at Martin Place. They will work closely with the Group Executive Chef, ensuring the smooth operation of the kitchen. What you'll be doingLeadership & Management Overall leadership of New South Wales kitchen operations. Reports directly to the Group Executive Chef. Full responsibility for day-to-day kitchen management and state-level oversight. Train, mentor, and develop staff to ensure high performance and adherence to standards. Collaborate with the Group Executive Chef to implement and maintain the culinary vision. Oversee all food production and services: cooking, prep, day service, night service, and cafe prep. Menu Development & Adherence Lead menu production, adherence, and updates in collaboration with the Group Executive Chef. Contribute to creating innovative, seasonal menus aligned with the restaurant’s concept. Oversee consistency and quality in all dishes served. Cost Management Overall state financial control, including labor and food costs, stock management, and reporting. Operational Excellence Monitor and maintain kitchen equipment. Participate in regular meetings to discuss updates, feedback, and operational improvements. Stock Management Oversee ordering food and supplies, ensuring accuracy and timeliness. Manage stock logistics, ensuring supply to other NSW CBD sites. Work Health and Safety Ensure and drive adherence to WHS standards at all times. Promote and communicate safe work practices among team members. Maintain a safe and clean kitchen environment. Required Skills & Experience Completion of a Cert III in Commercial Cookery (minimum requirement) and NSW Food Safety Supervisor certification (desirable but will be provided if not already completed). Minimum of 5 years' experience as a qualified Chef, including leadership roles within higher-end restaurants or large-scale establishments. Expertise in fine dining or modern Australian cuisine. Proven ability to lead and develop kitchen teams, maintaining high performance and morale. Strong culinary skills with a passion for creativity and innovation. Solid knowledge of food costing, labour management, and inventory control. Proficiency in high-volume production and event catering. Strong organisational, time management, and problem-solving skills. Ability to work under pressure, managing multiple tasks and priorities. Why You’ll Love Working with Us At The Commons, you’ll be part of a team that values creativity, collaboration, and growth all within a culture built on community. We offer: Exposure to innovative and high-volume culinary operations Further education program to support personal and professional development Free counselling sessions Birthday leave Quarterly team dinners & generous awards Ability to work across different locations Birthday & anniversary gifts Weekly events program e.g. breakfast club, yoga & drinks Additional paid maternity leave Our Values All actions, conversations, and behaviours must align with the company's core values: Putting our members first Fostering our community Working together as a team Constantly learning and growing
Cook
IBIS STYLES · Posted 15 days ago
About the role
Job Description ibis Styles Brisbane Elizabeth Street is seeking a reliable Part-time Cook to join our energetic Kitchen team. Preferably working on an average 20 hours a week from 5:00pm-9:30pm. Prepare and maintain all required mise en place to ensure efficient kitchen operations and service delivery. Maintain a clean, safe, and hygienic work environment while consistently meeting high standards of food quality and presentation. Follow stock rotation procedures and minimise food wastage through effective inventory management practices. Ensure designated kitchen areas are cleaned and maintained to the highest standard at all times. Clean, maintain, and monitor kitchen equipment, promptly reporting any faults or maintenance issues to the Executive Chef. Receive and check deliveries, unpack produce, and store stock appropriately in accordance with food safety requirements. Perform general kitchen cleaning and housekeeping duties to support a safe and organised workplace.
Cook
AccorHotel · Posted 15 days ago
About the role
Job Description We are looking for Full Time - Cook to join our fast pace working environment to provide high quality customer service to our guests at our Sydney International Lounges. Our Cook provides service between our a la carte and buffet environments. All our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service and the kitchen. Reporting directly to the Executive Chef, you will form a key part of a team who are responsible for providing high quality product to our lounge passengers. This is a great role for someone studying cookery and wanting some experience in a kitchen or for an experienced cook wanting some extra hours. Key responsibilities include but not limited to: Prepare, cook and serve food for the breakfast buffet showing variety and flair Ensure strict stock rotation and minimum wastage following stock control procedures Assist the preparation of ingredients, which includes chopping, slicing, dicing, and measuring food products. Ensure Food Safety protocols are followed Keep all working areas clean and tidy. Cook is required to wash all dishes during service Ensure all equipment is maintained, serviced and cleaned. Report any problems to the CDP & General Manager.
Chef de Partie - Banquets
AccorHotel · Posted 16 days ago
About the role
Job Description About the Role: As our Full-Time Chef de Partie , you will be passionate and creative in your approach to consistently producing high quality dishes that delight our guests. Your flexibility in adapting to special requests will contribute to creating memorable dining experiences that will see guests returning time and time again. Your role will include: Prepare and present food for our banquets in accordance with hotel premium standards. Supervise, coach and train kitchen team members in conjunction with the Executive Sous Chef and Executive Chef. Provide input in menu design including seasonal menus and daily/weekly specials. Maintain the highest standards of quality and freshness in both the ingredients and the preparation of meals. Implement and maintain food hygiene in accordance with legislative standards Ordering and stock control. Assist the Executive Chef to lead the kitchen team and promote a positive working culture at all times.
Head Chef
JRM Hospitality · Posted 16 days ago
About the role
Head/Exec Chef | Hunter Valley NSW | Relocation Role Position Overview JRM is working exclusively with this highly regarded venue in the Hunter Valley currently seeking an accomplished Head or Executive Chef to lead the culinary direction and day-to-day kitchen operation. Set within one of Australia's most recognised wine regions, The award winning Estate combines wine, food and hospitality to create a memorable destination experience. The Executive Chef will oversee culinary operations across the Estate's restaurant, Cellar Door and Events offering, working closely with ownership and the General Manager - Food & Beverage. The role requires an experienced culinary leader who combines strong cooking credentials with commercial awareness, team leadership and the ability to create food that complements the Estate's wine portfolio. The culinary direction is centred around seasonal Spanish and Mediterranean-influenced food, celebrating quality local produce alongside carefully selected specialist and imported ingredients. This is a hands-on leadership role with responsibility for menu development, kitchen operations, financial performance, team development, supplier relationships and maintaining consistently high standards across the business. Key Responsibilities Lead the Estate's culinary direction, developing seasonal Spanish and Mediterranean-inspired menus that complement its wines. Oversee all kitchen operations, maintaining exceptional standards of food quality, presentation, consistency and efficiency. Recruit, train and develop a high-performing kitchen brigade, fostering a positive and professional team culture. Manage kitchen budgets, food costs, labour, purchasing and inventory to achieve agreed financial targets. Build strong relationships with local producers and suppliers, incorporating seasonal produce and premium specialist ingredients. Collaborate with the Estate's gardening team to align kitchen garden production with seasonal menu requirements. Maintain compliance with food safety, hygiene, WHS and operational standards. Work closely with senior management, front-of-house and wine teams to deliver an outstanding guest experience. Develop bespoke menus for events, functions and special dining experiences that enhance the Estate's reputation. Continually improve kitchen systems, productivity and commercial performance while maintaining culinary excellence. About You To succeed in this position, you will ideally bring: Proven experience as an Executive Chef, Head Chef or senior culinary leader within a premium restaurant, winery, hotel or destination dining environment. Strong knowledge of Spanish, Mediterranean or produce-driven cooking. Demonstrated experience developing and costing seasonal menus. An appreciation of wine and the ability to develop food that complements a strong wine program. Strong commercial understanding across food cost, labour, purchasing, stock and kitchen profitability. Experience recruiting, mentoring and developing high-performing kitchen teams. Established relationships with quality suppliers and an understanding of seasonal produce. Strong organisational skills and the ability to introduce structure, systems and accountability. Excellent communication skills and the ability to work collaboratively with ownership, senior management and front-of-house teams. A hands-on leadership style and genuine passion for hospitality. A commitment to creating an inclusive, professional and respectful kitchen culture. The Opportunity This is an opportunity for an accomplished Executive/Head Chef to take ownership of the culinary direction, shaping a distinctive dining experience within one of the Hunter Valley's premium destinations. Offering creative freedom and close collaboration with ownership, local producers and the Estate's wine team, the role provides the platform to showcase exceptional produce, Mediterranean-inspired cuisine and refined yet relaxed dining. APPLY NOW joinJRMhospitality SCR-andy-ball
Cooks / Chefs
Skilled Jobs Australia · Posted 18 days ago
About the role
Our client is a well established restaurant inspired by South East Asian cuisine. The Company is looking for a an experienced trade qualified cook and/or chef to prepare and cook quality food, and manage the kitchen in this great CBD location. Your responsibilities will include and not be limited to Producing high quality dishes that follow up the established menu standards, as well as to client's requirements. Providing a high level of customer service. Assisting the Executive Chef in planning menus. monitoring and maintaining wage costs and budgets. Assisting the Executive Chef in monitoring and maintaining stock ordering, control and budgets Training the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Working positively and cooperatively with all team members. Maintaining order and discipline in the kitchen during working hours Ensuring hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish. Be responsible for prevention of unsafe work practices or incidents Ensuring that the professional equipment is in good condition and report any repair requirements immediately to avoid breakdowns. Ensuring that all items are secured and report immediately any concerns or breach of policy. About You AQF Diploma, Certificate IV, or Certificate III in Hospitality (Commercial Cookery) (depending on the role), or equivalent or a minimum of 3 years in a similar role Superior work ethic Ability to work under pressure Be a team player Enthusiastic "can do" approach A friendly and approachable personality Is a must In return, we offer a full time position with an attractive basic salary range of $66,000 to $74,000 per annum superannuation(based on your experience and qualifications). Only successful applicants will be contacted.
Group Executive Chef
Last Slice Group · Posted 20 days ago
About the role
About Us Last Slice is a fast-growing hospitality sports bar brand currently with three operating venues with more on the very near horizon. Our establishments deliver the ultimate destination for the best live sport and a high-energy tavern atmosphere. All of our venues are high-volume, multi-use that offer patrons an electric sports bar experience, complete with huge screens, great pub fare and an energetic, welcoming environment. Last Slice is also known for bold flavours, creative menus, and unforgettable dining experiences, priding ourselves on pushing boundaries while maintaining exceptional quality and consistency across all venues. The Role We are seeking a highly driven and hands-on Group Executive Chef to support our team in leading all BOH operations at the highest level. This role goes beyond service â you will be instrumental in shaping kitchen culture, driving standards and ensuring operational excellence across all aspects of the BOH. You will be, taking ownership of the kitchenâs day-to-day performance while consistently delivering on quality, efficiency and team development. Key Responsibilities Support and direct the team in all BOH operations across the group Train, mentor and develop BOH team members at all levels, creating a strong and accountable team culture Lead service with confidence, ensuring smooth execution during high-volume periods Drive consistency in food quality, portioning and presentation across every service Assist in menu development, including tastings, costing and implementation Maintain strong systems around prep, section management, and service flow Oversee stock control, ordering, supplier communication and waste minimisation Ensure all food safety, hygiene and compliance standards are consistently met and exceeded Assist and manage kitchen equipment servicing as well as maintenance Collaborate with FOH management to ensure seamless guest experiences Contribute to rostering, labour control and kitchen financial performance Role Expectations Be a visible and proactive leader on the ground, setting the tone for service standards and work ethic Hold the team accountable while fostering a positive, respectful and high-performance culture Maintain calm, decisive leadership under pressure and during peak service periods Demonstrate strong organisational skills with the ability to manage multiple priorities Take ownership of kitchen cleanliness, structure and systems at all times Continuously identify opportunities to improve efficiency, reduce waste and enhance quality Lead by example in punctuality, professionalism and attention to detail Communicate clearly and effectively with both BOH and FOH teams Stay adaptable and solution-focused in a fast-paced, evolving environment Uphold and embody the brand standards and values of Last Slice What Weâre Looking For Proven experience as a Executive Chef, Executive Sous Chef, Head Chef or Senior Sous Chef in a fast-paced, high standard and high-volume kitchen Strong leadership presence with the ability to motivate and develop teams A genuine passion for food, creativity and hospitality Solid understanding of kitchen financials, including COGS and labour control High level of organisation and time management Ability to perform under pressure without compromising standards Sound knowledge of food safety regulations and best practices What We Offer Opportunity to grow within a dynamic and expanding group Supportive and energetic team culture Competitive salary and staff benefits Work-life balance initiatives Flexible roster How to Apply Ready to take the lead at Last Slice? We want to hear from you! Please submit your CV and a brief Cover Letter clearly detailing how your experience aligns with the role advertised and why we should choose you. Come be the next great slice of Last Slice!
Magma by Dany Karam â Demi Chef / Chef de Partie
Dk Hospitality Services Pty · Posted 20 days ago
About the role
Join the team at Magma by Dany Karam! Recently ranked 14 in the Worldâs 101 Best Steak Restaurants in Australia for 2026 , Magma by Dany Karam is a newly opened steakhouse located within the newly developed Cabravale Club Resort / Novotel Sydney Cabramatta . Summary: We are seeking a highly motivated and skilled Demi Chef / Chef de Partie to join our team. The Demi Chef / Chef de Partie will be responsible for assisting the Executive Chef and Head Chef in managing the kitchen and ensuring the quality of food preparation and presentation. The ideal candidate should have a passion for cooking, excellent organisational skills, and the ability to work in a fast-paced environment. Responsibilities: Assist the Head Chef in managing the kitchen and ensuring the quality of food preparation and presentation Prepare and cook food according to recipes, quality standards, and presentation guidelines Supervise and train kitchen staff in food preparation, cooking techniques, and sanitation practices Ensure that all food items are stored, handled, and prepared safely and hygienically Maintain inventory levels and order supplies as needed Assist in menu planning and development Ensure that all kitchen equipment is properly maintained and in good working condition Maintain a clean and organised kitchen environment Perform other duties as assigned by the Executive Chef and Head Chef Qualifications: Experience within hotels, pubs & modern Australian contemporary dining a la carte restaurants preferred Culinary degree or equivalent experience preferred Minimum of 2 years of experience in a professional kitchen Previous experience as a Chef de Partie, ready for the next step forward. Knowledge of food preparation techniques, cooking methods, and sanitation practices Ability to work in a fast-paced environment and handle multiple tasks simultaneously Excellent organisational and time management skills Strong communication and interpersonal skills Proven ability to work with a team, follow instructions and lead a section Passionate about your craft and displaying very high standards of food production and presentation Ability to work flexible hours, including evenings, weekends, and holidays Impeccable grooming and personal presentation Unlimited work rights in Australia The successful candidate will possess prior experience in a large kitchen â preferably with a contemporary dining a la carte restaurants. You must have genuine enthusiasm for cooking, self-motivation and the ability to work unsupervised. You must also be available to work a rotating roster, including nights and weekends. Some of the benefits include free onsite parking, meals, accommodation discounts with the Accor family, training programs, and strategic career development opportunities. If you are seeking career growth and development, this is the place to be. Apply today to be part of the growth of our hospitality group! Only successful applicants will be contacted.
Executive Sous Chef
Cable Beach Club Resort & Spa · Posted 21 days ago
About the role
Cable Beach Club Resort & Spa is Broomeâs premier beachfront escape , set along the iconic 22-kilometre stretch Cable Beach where white sand meets turquoise water. Spanning across 26 acres, the resort features 225 rooms, 2 pools, a tour desk & resort shop, day spa & hair salon and an impressive variety of cuisine to enjoy across 4 restaurants, all designed to deliver unforgettable and world-class experiences to guests from around the globe. Broome offers a relaxed coastal lifestyle easily accessible by plane from all major Australian cities and offers all the essential shops, restaurants, cinema, schools and hospitals. We are currently seeking for an experienced Executive Sous Chef, the position is a balance between personally preparing high quality food and being operationally responsible for supervising and directing all kitchen personnel, while interacting and developing relationships with internal and external customers and suppliers. Key responsibilities will include: Ensuring product quality and service standards are of a consistently high standard; Working with the Executive F&B Manager on menu creation; Training and development of up to 40 employees â Chefs, Apprentices and other kitchen staff; Ensuring all employees are complying with relevant workplace health and safety requirements at all times; Control and analyze departmental costs on an ongoing basis; Devising initiatives and strategies to ensure financial targets are met The successful candidate will need to demonstrate: Formal qualifications in Commercial Cookery or the equivalent; Experience working at middle to upper-level management within a large 4 or 5 star Hotel/Resort; Experience working in a multi-outlet Hotel/Resort is preferred but not essential; A thorough knowledge of Food Safety and other workplace health and safety practices; A current WA driver's license Whatâs on offer: Employee Discounts: Enjoy discounts on dining, spa treatments and resort accommodation Local Gym and Pilates Studio Discounts Access to Employee Assistance Program (EAP) for Well-Being Support Free Accommodation Onsite $124,000 annual salary plus superannuation Discretionary & KPI bonus Cable Beach Club Resort is one of Australia's most highly awarded resort holiday destinations, offering superb career opportunities in the hospitality industry for staff that are committed to the pursuit of excellence. Please submit your application today or visit our careers site for further information: https://www.cablebeachclub.com/careers Only applicants with full Australian work rights should apply. We request that only individuals apply and ask may agencies please refrain from applying. Video
Chef de Partie
PULLMAN · Posted 21 days ago
About the role
Job Description About the Role: As our Full-Time Chef de Partie , you will be passionate and creative in your approach to consistently producing high quality dishes that delight our guests. Your flexibility in adapting to special requests will contribute to creating memorable dining experiences that will see guests returning time and time again. Your role will include (but not limited to): Prepare and present food in accordance with hotel premium standards. Supervise, coach and train kitchen team members in conjunction with the Executive Sous Chef and Executive Chef. Maintain the highest standards of quality and freshness in both the ingredients and the preparation of meals. Maintain impeccable hygiene and kitchen standards in line with HACCP requirements. Monitor and control food waste, stock levels, and kitchen resources. Assist the Executive Chef to lead the kitchen team and promote a positive working culture at all times.
Sous Chef - Conference & Events
SOFITEL · Posted 21 days ago
About the role
Job Description Take full ownership of a designated part of the Conference & Events kitchen operation, ensuring excellence in food quality, presentation, cost control, and team leadership. Oversee all aspects of culinary execution, from hands-on supervision of the kitchen brigade to assisting with the design and delivery of innovative, high-quality menus that align with guest expectations and hotel standards. Work closely with the Chef de Cuisine and Executive Chef on menu development, recipe creation, food costing, and maintaining consistency across all culinary functions. Drive operational efficiency through intelligent planning, effective stock management, and minimizing wastage, while also managing kitchen labor costs through strategic rostering and scheduling. Lead by example in maintaining food safety, hygiene, and environmental standards, and support ongoing staff training and development through regular performance reviews, recruitment systems, and day-to-day coaching. Foster a positive, collaborative kitchen culture that encourages learning, growth, and creativity. Engage with the front-of-house, Sales and stewarding teams to ensure smooth coordination and delivery of exceptional guest experiences across all conference and event functions. Support digital brand development, uphold the Sofitel Food Philosophy, and contribute to hotel initiatives and planning sessions that enhance the overall culinary offering.
Sous Chef
MERCURE · Posted 22 days ago
About the role
Job Description This is your chance to be part of something new. Mercure Brisbane Spring Hill has entered an exciting new chapter, and weâre looking for a passionate Sous Chef to join our kitchen team and be part of the journey. Following an extensive transformation of the hotel, weâve recently launched Parklands Social: NY Deli & Grill - our brand new signature restaurant and bar, inspired by the golden age of New Yorkâs social clubs and brought to life with quality Queensland produce, bold flavours and a relaxed, welcoming approach to dining. Now, weâre looking for a talented Sous Chef who is ready to make their mark. About the role Reporting to our Executive Chef, youâll play a key role in the day-to-day running of the kitchen, supporting the team to deliver consistently exceptional food across Parklands Social, hotel operations and events. This is a hands-on leadership role for someone who loves being in the kitchen, enjoys developing people and takes genuine pride in what comes out of the pass. Youâll be responsible for: Supporting the Executive Chef with the smooth and successful operation of the kitchen Leading, motivating and developing our kitchen team across daily operations and service Ensuring consistently high standards of food quality, presentation and preparation Working closely with the team to deliver the Parklands Social menu and maintain its food philosophy Assisting with menu development, specials and new ideas as the restaurant continues to evolve Managing mise en place and ensuring the kitchen is fully prepared for each service Supporting stock management, ordering, food cost control and minimising wastage Ensuring food safety, hygiene and WHS standards are consistently maintained Working collaboratively with our Food & Beverage team to create a seamless guest experience Supporting the Executive Chef with training, coaching and developing our kitchen team Stepping up and taking ownership of the kitchen in the absence of the Executive Chef
Chef / Chef de Partie
Duxton Hotel · Posted 22 days ago
About the role
Perth, Full Time, Hospitality Vacancy Listing Dates 7/10/2026 to 4/11/2026 Please Quote Reference Number 18855 Supportive and friendly working environment Work in a 5-star, CBD location Annual Salary | A$79,000 - $85,000 per year Located in the heart of Perth City, with 303 bedrooms the Duxton Hotel is the perfect 5-star Hotel specialising in Accommodation, Food & Beverage, and Conference & Events. We are competitive and environmentally conscious, continuously refurbishing and keeping up with trends, to remain the market leader in terms of occupancy, profitability, and guest experience. The Duxton Hotel promotes a healthy work/life balance, and we are a strong team that works together for a common purpose to exceed all expectations. We are currently seeking a professional Chef to join our growing Kitchen team. Reporting to the Executive Chef, your duties will include, but are not limited to : Assist the Executive Sous Chef by checking the quality of foods being received direct from the supplier Prepare, arrange and serve all food according to the standards set by the Executive Sous Chef Prepare mise-en-place, cutting, de-boning, filleting and the cooking of stocks and sauces Assist the Executive Sous Chef in planning menus, daily specials, food promotions etc Co-ordinate the activities of waiting staff and kitchen stewards to ensure sufficient and smooth service. Assist the Executive Sous Chef with weekly, daily orders and the ordering of vegetables in the absence of the Executive Chef Complete time schedules (rosters) in accordance with instructions from the Executive Sous Chef. Assist Sous Chef on closing down procedure Always maintain a clean and safe working area. Comply with the hotel's operational policies & procedures. Follow Occupational Health and Safety guidelines (OH&S). The successful candidate will possess : Hold relevant culinary qualifications and experience Ability to work under pressure within a large team, and as an individual Knowledge of OH&S and food hygiene standards A passion for food with a commitment to wanting to succeed & advance your career Passion to provide a superior and welcoming customer service experience Ability to work flexible hours, including weekends and nights Australian National Police Clearance, no more than three months old Benefits : Complimentary Staff Duty Meals Employee Well-Being Program Employee Recognition Program Workplace Banking Partnership Program Career Development Program Education Subsidy Uniform and Equipment Provided Preferred Accommodation and Food & Beverage Rates Remuneration packages from $79,000 - $85,000 depending on experience and qualification. APPLY NOW through the online application form.
Chef de partie
Alpine Hotel Warburton · Posted 22 days ago
About the role
Bring your skills to The Alpine Hotel, Warburton! We're seeking 3 experienced Chef / CDP to join our busy, passionate kitchen team. Enjoy working with quality seasonal produce, a supportive senior kitchen team and the unique lifestyle of the Yarra Valley. Position: Chef / Chef de Partie (CDP)Employment: Full-Time, PermanentSalary: AUD $79,423 per annum superannuationLocation: Warburton, Victoria About The Alpine Hotel The Alpine Hotel is a historic, family-owned hotel located in the heart of Warburton in Victoria's Yarra Valley. Established in 1885, The Alpine has been welcoming locals and visitors to the region for more than 140 years. Today, the hotel combines its heritage character with a contemporary hospitality experience, offering accommodation, dining, events and a busy seven-day hospitality operation. We are proud to showcase quality seasonal produce and products from the Yarra Valley and surrounding regions while delivering genuine, welcoming hospitality. Our story and the experience of The Alpine Hotel have recently been featured in The Age Good Food: “Time slows at this 141-year-old pub in a quiet pocket of Victoria” – The Age Good Food, April 2026 https://www.theage.com.au/goodfood/melbourne-eating-out/time-slows-at-this-141-year-old-pub-in-a-quiet-pocket-of-victoria-20260416 About the Position We are seeking 3 experienced Chef / Chef de Partie (CDP) to join our professional kitchen team in a full-time permanent position. Reporting to the Executive Chef, Head Chef and Sous Chefs, you will be responsible for the preparation and presentation of high-quality food across our busy lunch, dinner, functions and event services. This is a hands-on position suited to an experienced Chef who enjoys working in a busy commercial kitchen and takes pride in producing consistently high-quality food. Key Responsibilities Preparing, cooking and presenting dishes to required recipe and presentation standards Managing an allocated kitchen section during service Completing daily food preparation and mise en place Working efficiently during high-volume service periods Preparing and cooking fresh, seasonal and locally sourced produce Following recipes and maintaining consistent portion sizes and presentation Assisting with menu preparation and implementation as directed by the Executive Chef, Head Chef and Sous Chefs Monitoring food quality and freshness Assisting with stock rotation, storage and stock control Minimising food wastage Maintaining high standards of food safety, hygiene, cleanliness and sanitation Maintaining kitchen equipment and work areas in a clean and safe condition Working collaboratively with the Executive Chef, Head Chef, Sous Chefs and wider kitchen team Assisting with the training and support of junior kitchen team members where required Complying with workplace health and safety requirements and relevant food safety legislation Contributing to the smooth and efficient operation of the kitchen About You To be successful in this position, you will have: A minimum of 3 years' relevant experience working as a Chef in a professional commercial kitchen Demonstrated experience working in a busy, high-volume hospitality environment Experience working across a range of kitchen sections Strong knowledge of food preparation, cooking techniques and commercial kitchen operations Experience working with fresh and seasonal produce A strong understanding of food safety and hygiene requirements Good organisational and time-management skills The ability to work calmly and efficiently during busy service periods The ability to work independently and as part of a team Strong attention to detail and a commitment to food quality A relevant Certificate III or Certificate IV in Commercial Cookery, Hospitality or an equivalent qualification, or relevant skills and experience Availability to work a rotating seven-day roster, including evenings, weekends, public holidays and split shifts where required Previous experience in a hotel, pub, restaurant or regional hospitality environment will be highly regarded What We Offer Full-time permanent employment Salary of $79,423 per annum superannuation A supportive and professional kitchen team The opportunity to work with quality seasonal and regional produce A beautiful regional location in the Yarra Valley A busy and varied commercial kitchen environment Opportunities to develop your culinary skills and experience The opportunity to become part of a well-established and growing hospitality business How to Apply Please submit your resume and cover letter outlining your relevant Chef experience, qualifications and availability. Applications should be emailed to: Kate Bulgin – HR ManagerThe Alpine [email protected]
Kitchen Steward
AccorHotel · Posted 22 days ago
About the role
Job Description Reporting to the Executive Chef, we are currently seeking an experienced Kitchen Steward to join our dynamic team. The Kitchen Steward is a key role within our culinary team, working closely together to ensure our kitchens are organised and clean, ready to deliver to our guests. In this role you will - Rinse dirty crockery and cutlery, stack in the dishwasher, unload and put away Wash pots by hand Ensure that all F&B outlets are provided with clean and sanitised operating equipment Use correct handling techniques to transport and store food items Wipe down benches Sweep and mop floors
Chef De Partie
AccorHotel · Posted 22 days ago
About the role
Job Description We are seeking a Full time - Chef De Partie, to join our Sydney International Lounges 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. Duties; Support the Executive Chef in Food preparation, ordering and team development to exacting Lounge standards. Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained. Work with and co-ordinate the work of apprentices in the preparation and production of food as required. 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 food cycle- delivery, storage, preparation, cookery, service and rotation.
Sous Chef
AccorHotel · Posted 23 days ago
About the role
Job Description Our kitchen team is currently looking for a hands on, passionate chef to step into the Sous Chef leadership role. You will genuinely love to cook, and you want to share your passion for the craft with your team. You enjoy giving guests an amazing experience and lead the team to do the same. Reporting to the Executive Chef, this role is crucial to ensuring the operational effectiveness of the kitchen. You will also work closely with the F&B team for exceptional guest experiences. Your duties will include: Oversee kitchen operations in the absence of the Executive Chef, ensuring smooth and efficient service delivery. Lead, motivate, and develop the kitchen team, fostering a positive and high-performing work environment. Support menu planning and ensure adequate stock levels to meet service demands. Maintain high standards of food presentation, quality, hygiene, and safety in line with regulations. Manage stock control, ordering, and inventory to minimise wastage and optimise cost efficiency. Coordinate with Restaurant and Conference teams to deliver seamless dining and event experiences. Supervise food preparation, ensuring consistency and adherence to brand standards. Monitor performance, contribute to reporting, and support team appraisals and development.
Executive Chef - Emirates Wolgan Valley, a Ritz-Carlton Lodge
Marriott Hotels Resorts · Posted 24 days ago
About the role
Description JOB SUMMARY Accountable for the overall success and management of daily kitchen operations across the reserve at Emirates Wolgan Valley, a Ritz-Carlton Lodge. Exhibits exceptional culinary talent by personally performing tasks while leading staff, managing all food-related functions, and reporting directly to the Director of Culinary. Works in close alignment with leadership to continually elevate guest and associate satisfaction while maximizing financial performance across all culinary areas. Supervises all kitchen operations to ensure a consistently ultra-luxury culinary product. Responsible for guiding, mentoring, and developing culinary associates and direct reports while strictly enforcing food safety, sanitation, and sustainable sourcing practices. Areas of responsibility encompass all food preparation zones (including main dining, lounge, in-villa dining, bespoke private events, and the associate restaurant) as well as support functions (stewarding and purchasing). CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years of experience in culinary, food and beverage, or a related professional area within a luxury resort environment. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years of experience in culinary, food and beverage, or a related professional area within a luxury resort environment. CORE WORK ACTIVITIES Leading Kitchen Operations for Property Reports directly to the Director of Culinary, providing daily operational leadership to the kitchen management team at Emirates Wolgan Valley, A Ritz-Carlton Lodge. Directs day-to-day culinary operations, stepping in to perform duties or reallocating resources to cover gaps as needed. Sets clear performance standards, monitors daily execution, and provides continuous guidance to subordinates. Leads Ladies & Gentlemen by example using strong interpersonal skills, promoting sound financial decisions, integrity, and the Gold Standards. Fosters a supportive work environment built on mutual trust, respect, equity, and open communication. Solicits associate feedback, maintains an open-door policy, and addresses concerns to drive high associate engagement. Oversees and coordinates the daily activities of chefs, cooks, and kitchen support staff, demonstrating advanced cooking techniques and modern equipment operation. Setting and Maintaining Goals for Culinary Function and Activities Implements and enforces rigorous inventory, purchasing, and receiving control procedures in coordination with the Director of Culinary. Establishes clear performance, budgetary, and team goals aligned with resort objectives. Enforces comprehensive kitchen safety, hygiene, and emergency codes, ensuring full team compliance. Manages department controllable expenses, including food cost optimization, portion control, uniforms, supplies, and equipment maintenance. Contributes actively to the departmental budgeting process. Ensuring Culinary Standards and Responsibilities are Met Collaborates with the Director of Culinary on regional, seasonal menu development and farm-to-table culinary concepts tailored to Emirates Wolgan Valley, A Ritz-Carlton Lodge. Inspects raw and prepared food products continuously to guarantee peak quality, presentation, and flavor profiles. Oversees plate presentation and creates refined, decorative food displays for dining venues and special events. Enforces strict food handling, temperature control, and sanitation standards, ensuring all team members maintain required certifications. Maintains precise purchasing, receiving, and food storage protocols across all larders and walk-ins. Prepares and cooks specialized dishes regularly and for high-profile guest functions. Ensuring Exceptional Guest Service Supports and models service behaviors that exceed luxury guest expectations and drive guest retention. Interacts with guests to gather direct feedback on menu offerings, culinary quality, and service execution. Swiftly addresses and resolves guest culinary preferences, dietary requirements, or concerns. Empowers team members to deliver personalized culinary experiences within established guidelines for Emirates Wolgan Valley, A Ritz-Carlton Lodge. Analyzes guest satisfaction metrics and comment cards alongside the Director of Culinary to identify and act on improvement areas. Managing Human Resources & Talent Development Identifies developmental needs of culinary staff, providing hands-on coaching, mentoring, and skills training. Teaches kitchen associates fundamental and advanced culinary techniques, plating aesthetics, and flavor balancing. Conducts timely performance reviews for direct report managers. Partners with event and front-of-house teams to provide comprehensive training on menu composition, regional ingredients, and allergen awareness. Administers progressive discipline and documentation consistently in accordance with Standard and Local Operating Procedures (SOPs and LSOPs) and Fair Treatment policies. Additional Responsibilities Maintains clear, professional communication with executive teams, managers, peers, and subordinates across all channels. Analyzes operational data and kitchen metrics to solve operational challenges effectively. At Marriott International and The Ritz-Carlton, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Executive Chef - Emirates Wolgan Valley, a Ritz-Carlton Lodge
Marriott · Posted 24 days ago
About the role
Additional Information Job Number 26128270 Job Category Food and Beverage & Culinary Location One Marriott Drive, Need Address, Sydney 2790, Australia VIEW ON MAP (https://www.google.com/maps?q=One%20Marriott%20Drive%2C%20Need%20Address%2C%20Sydney%202790%2C%20Australia) Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Accountable for the overall success and management of daily kitchen operations across the reserve at Emirates Wolgan Valley, a Ritz-Carlton Lodge. Exhibits exceptional culinary talent by personally performing tasks while leading staff, managing all food-related functions, and reporting directly to the Director of Culinary. Works in close alignment with leadership to continually elevate guest and associate satisfaction while maximizing financial performance across all culinary areas. Supervises all kitchen operations to ensure a consistently ultra-luxury culinary product. Responsible for guiding, mentoring, and developing culinary associates and direct reports while strictly enforcing food safety, sanitation, and sustainable sourcing practices. Areas of responsibility encompass all food preparation zones (including main dining, lounge, in-villa dining, bespoke private events, and the associate restaurant) as well as support functions (stewarding and purchasing). CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years of experience in culinary, food and beverage, or a related professional area within a luxury resort environment. _OR_ 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years of experience in culinary, food and beverage, or a related professional area within a luxury resort environment. CORE WORK ACTIVITIES Leading Kitchen Operations for Property Reports directly to the Director of Culinary, providing daily operational leadership to the kitchen management team at Emirates Wolgan Valley, A Ritz-Carlton Lodge. Directs day-to-day culinary operations, stepping in to perform duties or reallocating resources to cover gaps as needed. Sets clear performance standards, monitors daily execution, and provides continuous guidance to subordinates. Leads Ladies & Gentlemen by example using strong interpersonal skills, promoting sound financial decisions, integrity, and the Gold Standards. Fosters a supportive work environment built on mutual trust, respect, equity, and open communication. Solicits associate feedback, maintains an open-door policy, and addresses concerns to drive high associate engagement. Oversees and coordinates the daily activities of chefs, cooks, and kitchen support staff, demonstrating advanced cooking techniques and modern equipment operation. Setting and Maintaining Goals for Culinary Function and Activities Implements and enforces rigorous inventory, purchasing, and receiving control procedures in coordination with the Director of Culinary. Establishes clear performance, budgetary, and team goals aligned with resort objectives. Enforces comprehensive kitchen safety, hygiene, and emergency codes, ensuring full team compliance. Manages department controllable expenses, including food cost optimization, portion control, uniforms, supplies, and equipment maintenance. Contributes actively to the departmental budgeting process. Ensuring Culinary Standards and Responsibilities are Met Collaborates with the Director of Culinary on regional, seasonal menu development and farm-to-table culinary concepts tailored to Emirates Wolgan Valley, A Ritz-Carlton Lodge. Inspects raw and prepared food products continuously to guarantee peak quality, presentation, and flavor profiles. Oversees plate presentation and creates refined, decorative food displays for dining venues and special events. Enforces strict food handling, temperature control, and sanitation standards, ensuring all team members maintain required certifications. Maintains precise purchasing, receiving, and food storage protocols across all larders and walk-ins. Prepares and cooks specialized dishes regularly and for high-profile guest functions. Ensuring Exceptional Guest Service Supports and models service behaviors that exceed luxury guest expectations and drive guest retention. Interacts with guests to gather direct feedback on menu offerings, culinary quality, and service execution. Swiftly addresses and resolves guest culinary preferences, dietary requirements, or concerns. Empowers team members to deliver personalized culinary experiences within established guidelines for Emirates Wolgan Valley, A Ritz-Carlton Lodge. Analyzes guest satisfaction metrics and comment cards alongside the Director of Culinary to identify and act on improvement areas. Managing Human Resources & Talent Development Identifies developmental needs of culinary staff, providing hands-on coaching, mentoring, and skills training. Teaches kitchen associates fundamental and advanced culinary techniques, plating aesthetics, and flavor balancing. Conducts timely performance reviews for direct report managers. Partners with event and front-of-house teams to provide comprehensive training on menu composition, regional ingredients, and allergen awareness. Administers progressive discipline and documentation consistently in accordance with Standard and Local Operating Procedures (SOPs and LSOPs) and Fair Treatment policies. Additional Responsibilities Maintains clear, professional communication with executive teams, managers, peers, and subordinates across all channels. Analyzes operational data and kitchen metrics to solve operational challenges effectively. At Marriott International and The Ritz-Carlton, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Executive Chef
Compass Group · Posted 25 days ago
About the role
Regional Executive Chef Olympic Dam | Multi-Site Leadership Role Are you an experienced culinary leader ready to influence food strategy, standards, and innovation across a large-scale remote operations portfolio? We are seeking a passionate and commercially minded Regional Executive Chef to lead culinary excellence across multiple sites within our Operations & Resources sector. This is a unique opportunity for a highly accomplished chef to drive best practice, mentor culinary teams, enhance client experiences, and shape the future of food services across a diverse portfolio. About the Role Reporting to the Area Manager, the Regional Executive Chef is responsible for: Driving food standards, consistency, and operational excellence across multiple sites. Leading culinary innovation and client-focused food propositions. Coaching, mentoring, and developing Head Chefs, Sous Chefs, Chefs, and Utilities. Improving food quality, presentation, and customer satisfaction outcomes. Supporting menu development, implementation, and compliance. Managing food cost performance and waste reduction initiatives. Building strong client relationships through innovation and service excellence. Supporting mobilisations, bids, VIP events, and special projects. Championing food safety, health and safety, and continuous improvement initiatives. This role combines strategic leadership with hands-on operational support and requires regular travel throughout the portfolio. Key Responsibilities Culinary Leadership & Standards Drive culinary standards and best practices across all sites. Deliver innovative food concepts that exceed client and guest expectations. Conduct quality audits and provide operational coaching. Lead food safety and HACCP compliance initiatives. Support the implementation and success of culinary systems and programs. People Leadership Coach and develop senior culinary teams. Assist with succession planning and talent development. Support recruitment of senior chefs and key operational personnel. Foster a culture of accountability, teamwork, and continuous learning. Menu Development & Innovation Develop and implement seasonal and contract-specific menus. Create forward-thinking culinary plans tailored to client needs. Incorporate guest feedback, food trends, nutrition considerations, and food waste insights into menu design. Deliver memorable dining experiences, special events, and VIP functions. Commercial & Operational Excellence Monitor and support food cost performance across the portfolio. Drive menu compliance and recipe adherence. Reduce food waste and improve purchasing efficiencies. Support sites to achieve financial targets while maintaining quality outcomes. Client Engagement Establish strong relationships with site and corporate client stakeholders. Conduct food presentations, tastings, and quarterly innovation reviews. Identify opportunities to enhance food offerings and create additional value for clients. About You To be successful in this role, you will bring: Essential Requirements Certificate III in Commercial Cookery. Trade-qualified Executive Chef. Minimum 10 years' experience in senior culinary leadership roles. Demonstrated experience managing multiple sites or operations. Strong commercial acumen with a sound understanding of P&L management and food cost control. Experience leading large-volume catering operations. HACCP qualification. Exceptional leadership, coaching, and mentoring skills. Excellent communication and stakeholder engagement abilities. Strong organisational and time management skills. Ability to influence change across diverse teams and environments. Current Police Clearance or the ability to obtain one. Desirable Experience FIFO, remote site, or resources sector catering experience. Food Safety Supervisor qualification. Menu development and nutrition planning experience. Experience operating within strict budgetary constraints. OH&S and food hygiene training. Demonstrated success in developing high-performing culinary teams. The Benefits Access to 100 retail and lifestyle discounts. Ongoing training and career growth within Compass Group. Meals provided while on shift. Opportunity to learn new skills and move into different internal roles. Work with industry-leading teams and clients. Be part of a safety-first, people-focused culture. Diverse, rewarding, and highly visible leadership position. Why Join Us? This is an exciting opportunity to influence culinary excellence across a major portfolio, drive innovation, develop future culinary leaders, and create exceptional dining experiences for our clients and consumers. If you're passionate about food, leadership, and operational excellence, we'd love to hear from you. APPLY NOW! We are committed to providing a recruitment process that is fair, equitable and accessible for all. If you require adjustments or alternative methods of communication throughout the recruitment process, please reach out to us via 1300 TALENT or [email protected] .