If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.
Set to open following a multi-million-dollar transformation, on the shores of sparkling Coogee Beach, the hotel will redefine coastal luxury when it debuts in late 2025. Perfectly positioned on Sydney’s iconic beachfront, the reimagined hotel will offer 198 elegantly designed rooms and suites, many with uninterrupted Pacific Ocean views, alongside an ocean-facing infinity pool, luxury cabanas, and a vibrant leisure deck. Guests can look forward to an elevated arrival experience, immersive coastal dining celebrating seasonal local produce, and a redefined wellness sanctuary. With state-of-the-art event spaces including a Grand Ballroom, the hotel blends soulful escapes and meaningful connection with refined coastal elegance — setting a new benchmark for beachfront hospitality in Australia.

WHAT WE NEED FROM YOU

• Minimum 2-4 years’ experience as a Chef with a passion for culinary arts and demonstrated experience in a supervisory or management capacity
• Qualifications in Commercial Cookery/Culinary Arts from a registered training provider
• Strong written and verbal communication skills
• Team player with a collaborative approach to work
• Strong attention to detail, organisational skills, and be effective at time management
• Ability to work in a fast-paced environment and prioritise workload
• Look smart – wear your uniform with pride and adhere to personal grooming and hygiene standards
• Flexibility to work a 24/7 rotating roster – nights, weekend and public holiday shifts are all part of the job

DON’T QUITE MEET EVERY SINGLE REQUIREMENT, BUT STILL BELIEVE YOU’D BE A GREAT FIT FOR THE JOB? WE’LL NEVER KNOW UNLESS YOU HIT THE ‘APPLY’ BUTTON. START YOUR JOURNEY WITH US TODAY.

Don’t quite meet every single requirement, but still believe you’d be a great fit for the job? We’ll never know unless you hit the ‘Apply’ button. Start your journey with us today

As a Chef de Partie, you will look after a section and prepare an array of dishes catering for the restaurant, bar, room service and banquets. Your culinary passion and creativity will flow through into your presentation and you’ll pride yourself on delivering a fantastic culinary experience for guests, with an emphasis on maintaining hygienic standards and consistency.
You’ll also support, lead and develop our Demi Chefs, Commis Chefs, Cooks and Stewards with support from other kitchen leaders.

A little taste of your day-to-day

• Prepare and produce high quality food, according to standard recipes
• Be flexible knowing you will be catering for the restaurant as it serves a full buffet breakfast and all day in-room dining, against a bespoke a la carte lunch and dinner; while at the same time, ensuring our conference guests receive high quality working lunches to fuel their day
• Inspire passion, enthusiasm and positivity in the team to drive an engaged, winning culture
• Support your team in delivering the highest level of guest satisfaction
• Assist the Executive Chef to manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit
• Assist the Executive Chef the minimum and maximum stocks of all food, material and equipment
• Sets standards of all food and equipment purchases in accordance with IHG guidelines
• Monitors local competitors and compare their operation with the hotel culinary offering
• Actively support the Senior Chefs participating in the preparation of menus, revenue generating ideas and marketing activations
• Ensuring that all food stock levels within food preparation areas are of sufficient quantity and quality in relevance to the hotel occupancy and functions forecasts.
• Take a proactive approach in managing suppliers, obtaining quality products at the best possible price by utilising the company purchasing and ordering system
• Works with the Senior Chefs to manage the department’s expenses including labour and food cost
• Champion the identification and reporting of hazards, and evaluate risks associated with them, and design and implementation of hazard control measures
• Demonstrate a sound awareness of Crisis Management, HACCP & WH&S policies and procedures. This includes accurate record keeping for HACCP