Chef de Partie – Kitchen Section Lead

About the role

Join the Delta Rue kitchen at Sofitel Sydney Wentworth as a Chef de Partie, responsible for running a dedicated section (grill, wok, or larder). You will work closely with the Sous Chef and Head Chef, preparing seasonal dishes and contributing to menu development in a high‑volume, luxury hotel environment.

Key responsibilities

• Operate and maintain your assigned kitchen section to Delta Rue’s standards during service.
• Prepare mise en place, ensure consistency, quality and presentation of every dish.
• Support cross‑training across grill, wok and larder to build a flexible team.
• Assist with menu development, specials and seasonal produce.
• Maintain strict food safety, hygiene and HACCP standards.
• Manage stock rotation, support ordering and minimise waste.
• Mentor junior chefs and kitchen hands on shift.

Required profile

• Trade qualification in Commercial Cookery (Certificate III or equivalent).
• Proven experience as a Chef de Partie or strong Demi Chef ready to step up, preferably in a hotel, luxury or high‑volume setting.
• Availability for early mornings, weekends and public holidays.
• Team player with a proactive attitude and pride in consistency.

Required skills

• Strong knowledge of food safety and HACCP procedures.
• Ability to work with seasonal produce and multiple cooking techniques (grill, wok, larder).

What we offer

• Global discounts on Accor hotels and partner venues.
• Generous leave entitlements, including birthday and parental leave.
• 30% staff dining discount across signature venues.
• On‑site perks: laundered uniforms, complimentary coffee, staff lunch buffet, discounted parking.
• Complimentary hotel stay package for work anniversaries.
• 24/7 Employee Assistance Program.