Chef Roles

Accor is a world leader in the hotel industry, present in 110 countries, with more than 5,000 hotels and 10,000 restaurants and bars. The group deploys an integrated hotel ecosystem with luxury and high-end brands, mid-range and economic offers, exclusive lifestyle concepts, venues for shows and entertainment, clubs, restaurants and bars, private residences, shared accommodation, concierge services and co-working spaces. Accor has a portfolio of brands led by more than 300,000 employees and a loyalty program with more than 65 million members – ALL - Accor Live Limitless.

Do you thrive in the kitchen? We are hiring for multiple chef roles to share their creative flair with our kitchen team. We currently have positions available for Demi Chef, Chef de Partie, and Head Chef, across a range of Australian regional locations outside of Sydney, Melbourne, and Brisbane.

• As our next Demi Chef, you will:
  • Ensure high quality and presentation of food provided to Guests, according to property standard and within a reasonable timeframe of service.
  • Oversee prep of food items during non-service periods – ensure prep is stocked to appropriate levels and service areas are set up for efficiency.
  • Maintain strong product knowledge of menu items and seasonal ingredients.
  • Provide adequate support, leadership and training to kitchen team members of a lower level.
  • Facilitate open communication with management to ensure understanding of cuisine standards.
  • Ensure all food items are rotated to provide fresh produce; keep cool rooms and dry stores clean and tidy at all times.
  • Maintain supplies and resources within par levels.
  • Complete daily mise-en-place lists.
  • Minimize wastage and train other kitchen team members on efficient cooking techniques.
  • Maintain equipment by keeping it clean and handling with care to prolong life.
  • Undertake kitchen duties, including cleaning of equipment and preparing service.
• As our next Chef de Partie, you will:
  • Ensure high quality and presentation of food provided to Guests, according to property standard and within a reasonable timeframe of service.
  • Oversee training, growth and development of kitchen team members of a lower level, ensuring leadership during service.
  • Oversee prep of food items during non-service periods – ensure prep is stocked to appropriate levels and service areas are set up for efficiency.
  • Keep up to date with industry changes by networking with industry peers and venues.
  • Foster a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
  • Facilitate open communication within the kitchen to ensure understanding of cuisine standards.
  • Ensure all food items are rotated to provide fresh produce; keep cool rooms and dry stores clean and tidy.
  • Maintain par levels for supplies and resources; complete daily mise-en-place lists.
  • Oversee ordering and stock control.
  • Minimize wastage and train other kitchen team members on efficient cooking techniques.
  • Maintain equipment and keep areas clean; undertake kitchen duties when required, including cleaning and preparing service areas.
• As our next Head Chef, you will:
  • Ensure high quality and presentation of food provided to Guests, according to property standard and within a reasonable timeframe of service. Responsible for achieving set profit targets for the outlet.
  • Demonstrate superior product knowledge and ensure this is shared with the wider kitchen team.
  • Keep up to date with industry changes by networking with industry peers and venues.
  • Foster a harmonious working environment and promote open communication during service periods.
  • Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
  • Seasonal à-la-carte menu design and costing to capture both in-house and local markets.
  • Implement daily/weekly specials and banquet menu design to ensure quality, marketability and cost effectiveness.
  • Assist in achieving set targets on cost of food and conduct monthly accurate stock takes of all consumables.
  • Ensure supplies and resources are maintained within par levels and oversee ordering and stock control where necessary.
  • Ensure completion of daily mise-en-place lists and minimise wastage while training others on efficient techniques.
  • Maintain equipment and ensure care to prolong life by keeping clean and handling with care.

• Leadership experience within a professional kitchen environment.
• Demonstrated experience with dietary requirements, including creating menus to suit those requirements.
• Understanding of local regulations concerning health, safety, or other compliance requirements and HACCP management.
• Strong leadership with focus on staff development and productivity.
• A Food Safety Supervisor certificate is desired.
• High levels of organisation and time management skills.

Demi Chef - $68,864 - $75,000

Chef de Partie - $68,864 - $75,000

Sous Chef - $76,515 - $85,000

Head / Executive Chef - $85,000 - $100,000