Chef de Partie

WHO WE ARE

Emirates Leisure Retail Australia New Zealand (ELRANZ) operates over 30 venues across 6 Airports in the region. These include the fresh and vibrant 100 Miles (ADL), the Italian inspired pasta bar Gusto (MEL& SYD) and our own café brand BARista (PER & SYD). We also partner with iconic brands including Heineken (SYD), AFL (MEL), and Little Creatures (PER). Launching into Australia in 2008, ELRANZ has rapidly expanded into the Airport Bar & Restaurant marketplace, setting the benchmark globally in premium airport dining.

We are a subsidiary of the Dubai based ELR/MMI group owners and operators of over 300 hospitality venues across Asia, The Middle East, Australia and New Zealand. We are also part of the broader high-profile Emirates Group.

OUR VALUES

Teamwork – We encourage & support our teammates and we reward hard work and celebrate achievements together with our Teams & Partners
Service – We deliver exceptional guest experiences and we strive for excellence every time
Integrity – We act honestly and ethically to build and protect our reputation and we respect differences and have no favoritism
Quality – We aim to be the best and take pride in all that we do and we make it our priority to have a safe and attractive environment for our customers & teammates
Results– We acknowledge our achievements, and learn from less favourable outcomes and success is working together to bring us growth and new opportunities

WHAT WE ARE SEEKING

We're seeking a passionate chef—either an experienced CDP ready to step up or a capable Sous Chef—to join our team at Sydney International Airport. This is a great opportunity to grow your career in a fast-paced, professional kitchen focused on quality and development.

The ideal candidate must be available to work on a 7-day rotating roster and have the flexibility to work varied shifts, including weekends and Public Holidays, as per the demands of our business.

KEY RESPONSIBILITIES FOR CDP CANDIDATES (Cook Grade 5, Level 6):
Pay rate: $29.64 per hour (Restaurant Industry Award)

• Assist the Head Chef and Sous Chef in food prep before and during service

• Ensure your section is fully prepared for daily service and special requirements

• Efficiently prepare and plate food to company standards during service

• Monitor dish presentation, timing, and quality for consistency

• Maintain hygiene, food safety, and cleanliness standards at all times

• Support training of junior team members, especially on new menu items

• Report stock shortages and assist with stock control

• Complete daily prep to ensure the full menu is available

• Participate in both à la carte service and production cooking

KEY RESPONSIBILITIES FOR SOUS CHEF CANDIDATES:
Salary range: $70,000 – $80,000, plus ELRA bonus incentives and travel allowance

• Support the Head Chef in leading kitchen operations across service and prep

• Contribute to menu development using seasonal, local ingredients and trends

• Lead and mentor the BOH team, ensuring high standards and team cohesion

• Manage stock control, ordering, and BOH shift rosters in collaboration with leadership

• Maintain a clean, safe, and organised kitchen that meets all compliance standards

• Oversee training and performance development for kitchen staff

• Ensure consistency, quality, and efficiency in all areas of kitchen service

• Work collaboratively with the Venue Manager and Multi-Site Head Chef to meet venue goals

SKILLS AND EXPERIENCE FOR CDP CANDIDATES:

• Minimum of 1 year's experience as a Chef de Partie and/or completion of a culinary certification

• Proficient across all kitchen sections with excellent cooking and portion control skills

• Ability to motivate and support team members

• Proven ability to work calmly and effectively under pressure

• Experience in fast-paced commercial kitchen operations

• Strong knowledge of health, safety, and hygiene standards

• Possess Food Safety Supervisor NSW Certificate

• Ability to contribute to seasonal menu ideas based on trends and regional produce

• Works well both independently and within a team, fostering a positive kitchen culture

SKILLS AND EXPERIENCE FOR SOUS CHEF CANDIDATES:

• Minimum of 2 years' experience as a Sous Chef or qualified trade chef

• Broad experience across all facets of kitchen operations in busy venues

• Strong leadership with a flair for detail and creativity

• Proven contribution to seasonal menu development, aligned with market trends and local produce

• Ability to work unsupervised and lead a large team, promoting cohesion and professionalism

• Able to perform under pressure in a high-volume environment

• Possess Food Safety Supervisor NSW Certificate

WHAT WE OFFER

• Travel discount opportunities with Emirates Airline flights

• Food and beverage discounts via our corporate venues, inclusive across Australia and New Zealand

• Opportunities for career growth and promotions in addition to ongoing daily training

• Free access to our Employee Health and Wellbeing Assistance Program (TelusHealth)

• Reward and Recognition Program

• Shopping Discounts with leading retailers on our online platform

• Great team culture and fun work environment

If you have the drive and passion for delivering exceptional guest experiences and strive for excellence every time, we want to hear from you

Apply now

We are an Equal Opportunity Employer, which values diversity and inclusion. We embrace applicants from all culturally diverse backgrounds, including Aboriginal and Torres Strait Islanders, people with disabilities and the LGBTQI community. We draw pride and strength from our diversity and actively foster an inclusive workplace that celebrates the contribution made by all our people.

Please note:

It is a requirement for all successful applicants to obtain an Aviation Security Identification Card (ASIC) which requires a full background and criminal history check. All roles offered will be conditional on applicants being able to successfully obtain an ASIC.