ABOUT CAPELLA HOTELS AND RESORTS

Capella Hotels and Resorts embodies excellence in the craft of hospitality. Our vision is to combine tradition, discovery, individuality, and a twist of the unexpected to create the perfect stay for each guest. Our destinations are designed by renowned architects from around the world. Our restaurants offer authentic flavours imaginatively reinvented. From the Auriga spas to each location’s dedicated and personal guest services, the Capella spirit is holistic, generous, and bespoke.
Capella Sydney is the culmination of a stunning transformation of the heritage-listed Department of Education sandstone building into a luxury hotel that will welcome guests and patrons alike into the impressive building for the first time in history. Delivering a guest experience unlike any other, paired with lavish amenities, magnificent architecture and refined interiors, Capella Sydney will become the ultimate destination hotel for both local and international guests alike, establishing it as one of the finest hotels in the world.
We are currently seeking dedicated Chef de Partie to join our team in casual and full-time positions across each of our distinct productions:
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Brasserie 1930
Brasserie 1930, in collaboration with The Bentley Group, is where modern brasserie classics meet timeless techniques. With a one-hat distinction, a focus on small-batch farmers, and a menu that embraces age-old culinary methods—curing, smoking, fermenting, preserving, and pickling—we deliver an elevated yet approachable dining experience. In this casual position, you will play a crucial role in the operations of our renowned Brasserie1930 - One Chef Hatted Restaurant.
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Main Kitchen
As a full-time Chef de Partie in the Main Kitchen, you’ll play a key role across multiple outlets – from employee dining and in-room dining to all-day dining and events – ensuring every dish is prepared and presented to the highest standard under the guidance of our Executive Chef.

• Prepare and cook a wide range of dishes in line with established recipes and quality standards.
• Ensure consistent, high-quality food presentation and plating across all service periods.
• Maintain a clean, organised, and efficient workstation at all times.
• Collaborate with the Chef de Cuisine / Executive Chef on menu development and innovation.
• Support the growth of the team by training and mentoring junior kitchen colleagues.
• Adhere strictly to food safety, hygiene, and sanitation regulations.
• Assist with inventory control and the ordering of kitchen supplies.