Job Description

Role: Chef Positions - Senior Chef De Partie, Sous Chef, Head Chef, Executive Chef

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Salary: $79,400 to $140,000 annually

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Location: Far North Queensland

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Contract: Permanent Full-Time

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Employer: Mantra Hospitality Admin Pty Ltd

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Date Posted: 27 July 2026

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Applications Close: 24 August 2026

As our next Senior Chef de Partie, you will: /n

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- Deliver high-quality, well-presented dishes that meet property standards and service timeframes.

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- Lead, train, and mentor junior kitchen team members to maintain consistency and quality.

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- Oversee food prep and ensure service stations are fully stocked for efficient operations.

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- Maintain freshness and quality of produce, ensuring proper stock rotation and cleanliness.

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- Foster teamwork and communication to create a positive and efficient kitchen environment.

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- Minimise wastage through smart cooking techniques while ensuring equipment is well-maintained.

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As our next Sous Chef, you will: /n

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- Manage daily kitchen operations, ensuring smooth service and efficient workflow.

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- Support recruitment and rostering while maintaining labour costs and budget targets.

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- Drive menu innovation, incorporating market trends and competitor insights.

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- Build strong relationships with suppliers to source the best quality ingredients.

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- Uphold the highest food safety and hygiene standards, ensuring compliance at all times.

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- Lead by example with exceptional culinary skills and a motivating leadership style.

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As our next Head/ Executive Chef, you will: /n

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- Oversee all kitchen operations, ensuring food quality, consistency, and profitability.

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- Develop and execute seasonal à la carte and banquet menus to attract both in-house and local diners.

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- Monitor food costs, ordering, and stock control to achieve financial targets.

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- Stay ahead of industry trends, competitor offerings, and evolving guest expectations.

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- Lead and inspire a cohesive, high-performing team with open communication and mentorship.

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- Ensure all equipment is well-maintained, service areas remain clean, and waste is minimised.

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Qualifications & Experience (Applicable to All Roles) /n

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- Formal culinary qualifications (e.g., Certificate III or IV in Commercial Cookery or equivalent).

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- Proven experience in a commercial kitchen, with increasing responsibility in leadership roles.

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- Strong knowledge of food safety, hygiene regulations, and HACCP compliance.

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- Ability to manage stock control, ordering, and cost-effective menu planning.

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- Exceptional leadership, team management, and training skills.

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- Creativity and passion for cutting-edge, high-quality cuisine.

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- Strong organisational and time-management skills in a fast-paced environment.

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