Job Description

Working alongside our Head Chef and Sous Chef you will be assisting to supervise the culinary team with daily operational aspects of the kitchen and related outlets from buffet breakfast to Pumphouse Bar and restaurant to in room dining and function services.

What will you be doing:

- Supervision of kitchen in the absence of the Executive and Sous Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
- Preparing and cooking food to a consistently high standard and taking responsibility for your designated kitchen section.
- Assist Head Chef with menu preparation and ensuring adequate supplies are available for expected service.
- Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
- Maintain excellent presentation standards and cost control for all food and beverage outlets.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.

📌 Chef de Partie (Sydney)
🏢 Novotel
📍 Sydney