Chef Positions - Chef de Partie, Sous Chef, Head/ Executive Chef

Job Description

Pullman Palm Cove, 5 Triton Street, Palm Cove, Queensland, Australia ● Pullman Port Douglas, Mitre Street, Port Douglas, Queensland, Australia Req #4494 Thursday, 13 March 2025 Pullman Palm Cove Sea Temple Resort & Spa and Pullman Port Douglas Sea Temple Resort & Spa are seeking full-time Chefs , including Chef de Partie, Sous Chef, and Head/Executive Chef , to deliver exceptional dining experiences in Far North Queensland . At Pullman Palm Cove , craft memorable dishes at Temple of Tastes , the Lagoon Bar , and through in-room dining, while supporting seamless events for up to 80 guests . At Pullman Port Douglas , showcase your skills at ALUCO Restaurant & Bar , the Pool Bar , and contribute to luxury events for up to 200 guests . Responsibilities Deliver high-quality, well-presented dishes that meet property standards and service timeframes. Lead, train, and mentor junior kitchen team members to maintain consistency and quality. Oversee food prep and ensure service stations are fully stocked for efficient operations. Maintain freshness and quality of produce, ensuring proper stock rotation and cleanliness. Foster teamwork and communication to create a positive and efficient kitchen environment. Minimise wastage through smart cooking techniques while ensuring equipment is well-maintained. Sous Chef Responsibilities Manage daily kitchen operations, ensuring smooth service and efficient workflow. Support recruitment and rostering while maintaining labour costs and budget targets. Drive menu innovation, incorporating market trends and competitor insights. Build strong relationships with suppliers to source the best quality ingredients. Uphold the highest food safety and hygiene standards, ensuring compliance at all times. Lead by example with exceptional culinary skills and a motivating leadership style. Head/Executive Chef Responsibilities Oversee all kitchen operations, ensuring food quality, consistency, and profitability. Develop and execute seasonal à la carte and banquet menus to attract both in-house and local diners. Monitor food costs, ordering, and stock control to achieve financial targets. Stay ahead of industry trends, competitor offerings, and evolving guest expectations. Lead and inspire a cohesive, high-performing team with open communication and mentorship. Ensure all equipment is well-maintained, service areas remain clean, and waste is minimised. Qualifications & Experience (Applicable to All Roles) Formal culinary qualifications (e.g., Certificate III or IV in Commercial Cookery or equivalent). Proven experience in a commercial kitchen, with increasing responsibility in leadership roles. Strong knowledge of food safety, hygiene regulations, and HACCP compliance. Ability to manage stock control, ordering, and cost-effective menu planning. Exceptional leadership, team management, and training skills. Creativity and passion for innovative, high-quality cuisine. Strong organisational and time-management skills in a fast-paced environment. Additional Information Salary: The range for these full-time positions as per below:Chef de Partie - $73,000 – 75,000 Sous Chef - $75,000 - 85,000 Head/Executive Chef - $100,000 - 110,000 (Including Bonus Scheme) Location: Pullman Palm Cove Sea Temple Resort & Spa, 5 Triton Street, Palm Cove, Queensland, Australia Pullman Port Douglas Sea Temple Resort & Spa, Mitre Street, Port Douglas, Queensland, Australia Contract Type: Permanent Full-Time Employer: Accor Australia & New Zealand Hospitality Pty Ltd. #J-18808-Ljbffr