Chef de Partie

5 days ago

Australia IHG Full time $60,000 - $90,000 per year
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

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