The Carrington Hotel is a heritage-listed luxury hotel in the heart of Katoomba NSW ****, renowned for its timeless elegance, historic Victorian architecture, premium dining, boutique accommodation, and exceptional hospitality.
Featuring award-winning restaurants, bars, and versatile event spaces, The Carrington offers guests a unique blend of classic charm and modern comfort, making it a premier destination for dining, weddings, conferences, and leisure stays.
The Carrington Hotel is now looking for an experienced Chef to join their team.
The right candidate will be responsible for: Assist in planning and developing seasonal menus in collaboration with the Head Chef and management, ensuring quality, creativity, and profitability.
Prepare and cook a diverse range of à la carte, banquet, and function dishes to the hotel's high culinary standards.
Prepare and portion fresh ingredients, including meats, seafood, poultry, vegetables, and sauces, ensuring consistency and quality.
Operate across multiple kitchen sections, including larder, grill, hot line, pastry, and banqueting, to support efficient service.
Train and mentor junior chefs and kitchen hands on food preparation, cooking techniques, plating, and food safety procedures.
Delegate daily tasks and support the supervision of kitchen staff to maintain productivity and service excellence.
Monitor stock levels and assist with ordering, receiving, and storing food supplies to minimise waste and maintain availability.
Coordinate closely with front-of-house and event teams to ensure seamless delivery of restaurant and function service.
Maintain stock rotation and inventory control using FIFO (First In, First Out) principles to maximise freshness and reduce waste.




Support the kitchen brigade during high-volume restaurant, conference, and event service periods.
Manage the kitchen pass to ensure all dishes are prepared, checked, and served promptly to the required standard.
Store, thaw, and handle food safely in accordance with food safety legislation and hotel procedures.
Inspect food quality, cooking temperatures, presentation, portion sizes, and seasoning to ensure consistency and guest satisfaction.
Maintain a clean, organised, and fully compliant kitchen setting in accordance with WHS, HACCP, and food hygiene standards.
About you: At least 1 year of experience as a Chef; Strong knowledge of contemporary Australian cuisine, classic hotel dining, banqueting, and function catering.
Proven ability to work efficiently in a fast-paced, high-volume hotel kitchen while maintaining exceptional quality and consistency.
Reliable, punctual, and committed to delivering outstanding guest dining experiences and high service standards.
Excellent teamwork and communication skills, with the ability to collaborate effectively with chefs, kitchen staff, front-of-house, and events teams.
Sound knowledge of food safety, hygiene, HACCP, and WHS requirements, ensuring full compliance with industry standards.
Skilled in large-scale food preparation, presentation, stock rotation, inventory management, and waste minimisation.
Ability to multitask, prioritise competing demands, and perform effectively under pressure during à la carte, conference, and banquet service.
Strong attention to detail with a commitment to maintaining consistency, presentation, and quality across all menu offerings.
Passion for using fresh, high-quality ingredients to create consistently excellent café-style dishes.
Job Type: Full-time, Permanent; Salary: $79,000 - $85,000;

📌 Chef (New South Wales)
🏢 Atlas Recruitment Experts
📍 New South Wales