Chef de Partie | Part Time at IHG Career

, , Australia -

Full Time

Start Date

Immediate

Expiry Date

13 Jan, 26

Salary

0.0

Posted On

15 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Teamwork, Communication, Attention to Detail, Organizational Skills, Time Management, Flexibility, Food Safety, Menu Development, Food Cost Control, Supplier Management, Banquet Preparation, Operational Demand, Positive Attitude, Adaptability, Quality Control

Industry

Hospitality

Description

Your day-to-day Prepare and produce high-quality, consistent dishes for banquets and events, following standard recipes and presentation guidelines. Work closely with the banquet kitchen team to deliver exceptional food for conferences, corporate functions, weddings, and other events. Be flexible and adaptable — supporting the restaurant’s buffet breakfast, à la carte lunch and dinner, and in-room dining services when needed. Assist in delivering smooth and efficient food service across all outlets, ensuring guest satisfaction remains a top priority. Inspire positivity and teamwork in the kitchen, contributing to a supportive and engaged work environment. Assist the Executive Chef and senior team in managing food production operations to meet department profit goals. Help monitor and maintain optimal stock levels for banquets and other outlets, ensuring availability of quality ingredients. Uphold IHG purchasing standards, supporting quality and cost-effective supplier relationships. Support senior chefs with menu development, food cost control, and creative ideas for revenue-generating activations. Ensure banquet prep areas are well-stocked, clean, and aligned with forecasted occupancy and event needs. 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 Promote and support a safe work environment — identifying hazards, managing risks, and ensuring HACCP, WH&S, and food safety procedures are followed and recorded accurately Be prepared to support the kitchen in times of operational demand, across different outlets, maintaining flexibility and uphold team spirit 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 Previous experience with a variety of modern cuisines including Japanese or Asian fusion would be an advantage 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 flexible rotating roster – nights, weekend and public holiday shifts are all part of the job

Responsibilities

Prepare and produce high-quality dishes for various events while ensuring guest satisfaction. Assist in managing food production operations and maintaining optimal stock levels.