THE COMPANY & HOTEL

We are ‘relentlessly guest obsessed’ at Accor. Everything we do, we do to help our guests feel welcome and valued and to give them the best experience possible.
Novotel Sydney International Airport is a 271 room hotel, including a 150 seater a la carte restaurant, Bar & 11 Conference rooms. We are located along the Cooks River, near the International Airport.
We are looking for the right person to join the team, someone who can move with the changing business and grow & develop with AccorHotels.

WHY WORK FOR ACCOR?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow’s hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS”
Job Description

We are looking for an experienced Chef de Partie who is dedicated to providing a memorable experience and ensuring service is smooth sailing! You will be the captain of the pass wen required and ensure food costs are kept to within the budget
We are ‘relentlessly guest obsessed’ at Accor. Everything we do, we do to help our guests feel welcome and valued and to give them the best experience possible.
Novotel Sydney International Airport is a 271 room hotel, including a 150 seater a la carte and buffet restaurant, Bar & 11 Conference rooms
Overlooking Kogarah Golf Course, Cahill Parklands and Cooks River leisure area & walkways. Enjoy our unique location away from the direct flying routes. Close to shopping malls, restaurants and train station with direct link to Sydney’s CBD. Enjoy a relaxed stay near the Kogarah Golf course, Cooks River walkways and Cahill Parklands.

The responsibilities of the Chef De Partie include, but are not limited to:

• Prepare and present both a la carte and casual ‘all day’ dining menu items.
• Use your creativity and novelty to bring innovation to our team.
• Assist the Sous and Executive Chefs in menu creation and execution.
• Supervise the kitchen in the absence of the Head Chef by appropriate delegation of tasks to ensure a smooth service.
• Assist with the ordering and rotation of stock and liaising with front line team members regarding menu changes.
• Being an illustrious and respected leader to the kitchen team.
• Understand and follow food safety procedures.

Qualifications