Chef de Partie at Accor

Newcastle, New South Wales, Australia -

Full Time

Start Date

Immediate

Expiry Date

22 Sep, 26

Salary

0.0

Posted On

24 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking Techniques, Menu Improvement, Food Safety, Stock Rotation, Food Costing, Work Health & Safety, Teamwork, Attention To Detail, Resilience, Time Management, Kitchen Operations

Industry

Hospitality

Description

Company Description Novotel Newcastle Beach is positioned a moment’s walk from Newcastle Beach one of Australia’s most celebrated surf breaks. Known for our relaxed atmosphere and welcoming service culture, the hotel caters to a diverse mix of corporate & leisure guests, along with families and groups. The kitchen plays a key role in shaping the guest experience, with a strong focus on teamwork, development, and maintaining high operational standards across all areas of service. Our food offerings are across the Dalby Restaurant & Bar along with a busy calendar of conferences & events across 4 conference rooms. Novotel Newcastle Beach is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description Full-Time Chef De Partie You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more. What you will be doing: Actively share ideas, opinions and suggestions to improve the environment and menus. Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards. Communicate effectively with the rest of the team and thrive for guest feedback. Demonstrate confidence and competence in preparation and cooking techniques. Monitor and maintain the quality of dishes at all stages, including preparation and presentation. Work closely with the team in all aspects of kitchen operations. Follow and demonstrate established guidelines for food safety and handling. Ensure appropriate stock rotation, monitor stock levels, and assist with food costing and control, where required. Demonstrate high respect and understanding for Work Health & Safety procedures. Qualifications Qualifications & Requirements; Trade cooking qualifications are essential. Have Australian Work rights Experience in a commercial cookery environment, with experience function’s is preferable. Respectful and professional approach to work and working with a team. A passion and appreciation for food and a desire to learn. Ability to adapt, show resilience, and maintain high standards when under pressure. Attention to detail and ability to follow instructions. Care and competence in maintaining high standards, even when under pressure. Be physically fit to perform role-related tasks, including working on your feet, heavy lifting, and movement of goods. An understanding of safe work practices with a commitment to maintaining a safe work environment. Must have flexible availability, mornings shift from 5.30am, then mid shifts and evening shifts from 2pm. Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef de Partie is responsible for preparing and cooking high-quality food for a la carte and buffet menus while maintaining strict operational standards. They must collaborate with the kitchen team to improve menus and ensure consistent food presentation and safety.