Chef de Partie: Lead Kitchen, Mentor & Seasonal Prep

Chef de Partie: Lead Kitchen, Mentor & Seasonal Prep

Full-Time 49500 - 60500 $ / year (est.) On-site
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At a Glance

  • Tasks: Lead your kitchen section, mentor junior staff, and create unforgettable dining experiences.
  • Company: Join Accor's Mantra Club Croc in beautiful Airlie Beach.
  • Benefits: Enjoy a vibrant work environment with opportunities for growth and creativity.
  • Other info: Weekend and public holiday shifts required; perfect for those who thrive in fast-paced settings.
  • Why this job: Be part of a dynamic team and showcase your culinary skills in a stunning location.
  • Qualifications: Experience in a busy kitchen and a passion for food safety and mentoring.

The predicted salary is between 49500 - 60500 $ per year.

Accor's Mantra Club Croc in Airlie Beach, Whitsundays, North Queensland, is seeking a Chef de Partie to join our kitchen brigade and deliver memorable dining experiences for guests.

As a Chef de Partie, you will manage your section, assist with passes, monitor food and labour costs, train junior staff, and maintain HACCP-compliant food safety standards in a busy resort kitchen.

Weekend and public holiday shifts are required.

Chef de Partie: Lead Kitchen, Mentor & Seasonal Prep employer: Accor

At The Adnate Perth - Art Series, we pride ourselves on being an exceptional employer that fosters creativity and personal growth in a vibrant and artistic environment. Our inclusive work culture encourages collaboration and innovation, while our comprehensive benefits, including the ALL Heartist Membership and access to industry-leading training platforms, empower you to develop your career in hospitality. Located in the heart of Perth, you'll enjoy not only a dynamic workplace but also the opportunity to explore local wineries and beautiful beaches during your leisure time.

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Contact Details:

Accor Recruitment Team

We think you need these skills to ace Chef de Partie: Lead Kitchen, Mentor & Seasonal Prep

Kitchen Management
Food Safety Standards
HACCP Compliance
Cost Monitoring
Staff Training
Pass Coordination
Time Management