chef de partie at Accor

Sydney, New South Wales, Australia -

Full Time

Start Date

Immediate

Expiry Date

08 Oct, 26

Salary

0.0

Posted On

10 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Supervision, Mise En Place, Banquet Service, Menu Planning, Food Hygiene, HACCP, Inventory Management, FIFO Rotation, Plating Consistency, WHS Regulations, Team Training, High-Volume Catering

Industry

Hospitality

Description

Company Description Discover Sofitel Sydney Wentworth – Where Heritage Meets Modern Luxury Sofitel Sydney Wentworth, Sydney's first international five-star hotel, is an icon of Australian hospitality and a landmark of culture and creativity in the heart of the city. Following a transformative refurbishment, the hotel has entered an exciting new chapter, blending rich heritage with contemporary luxury to create one of Sydney's most sought-after destinations. Guided by Sofitel's signature French zest and elegance, and inspired by the vibrant energy of Sydney, we create memorable experiences that are both sophisticated and distinctly local. With 436 beautifully redesigned rooms and suites, the exclusive Club Millésime executive lounge, 14 versatile event spaces and four exceptional dining venues, our Conference & Events Kitchen is at the heart of some of Sydney's most prestigious gatherings. We're looking for a passionate Chef de Partie to join our Conference & Events team, bringing creativity, consistency and precision to high-volume banquet and event service. Job Description Key Responsibilities Supervise and execute daily operations within an assigned kitchen section, ensuring seamless and efficient service delivery Oversee comprehensive mise en place, guaranteeing readiness ahead of all event and function periods Prepare, cook and present high-quality dishes in line with standardised recipes and Sofitel brand standards Maintain strict quality control across portion sizes, taste and plating consistency Assist senior chefs in menu planning, development and the implementation of new dishes for events Uphold food hygiene, sanitation and HACCP standards across all workstations Support inventory management, including stock checks, ordering and FIFO rotation to minimise waste Qualifications About You Certificate III in Commercial Cookery (or equivalent) – essential Proven experience in high-volume commercial kitchens or catering/events operations Strong knowledge of food safety, HACCP and WHS regulations Ability to supervise, train and direct junior chefs and kitchen attendants Excellent organisational skills with the ability to thrive under pressure in a fast-paced environment Flexibility to work rotating rosters, including evenings, weekends and public holidays Additional Information Why Join Sofitel Sydney Wentworth? We value our people and offer: Global discounts on accommodation, dining, bars and more across 100+ Accor hotels and partner venues worldwide Generous leave entitlements, including birthday leave and up to 12 weeks parental leave 30% team member dining discount across our signature venues: Tilda, Bar Tilda, Delta Rue and Wentworth Bar Career development opportunities within a globally recognised luxury hospitality brand Ongoing learning and development, working alongside industry leaders Onsite perks including complimentary dry cleaning, $2 barista-made coffee, a $5 staff lunch buffet, and discounted city parking A complimentary hotel stay package to celebrate your work anniversary Free 24/7 access to our Employee Assistance Program for confidential wellbeing support Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know. Please note that full working rights in Australia are required for this role. Job-Category: Culinary Job Type: Permanent Job Schedule: Casual

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Responsibilities

Supervise and execute daily operations within an assigned kitchen section to ensure seamless event and banquet service. Maintain high-quality food standards, oversee mise en place, and uphold strict hygiene and HACCP regulations.