Senior Chef

Why work with Manly Pacific and Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

Nothing beats working by the iconic Manly Beach, with the unique views and talented group of team members.

At Manly Pacific, we are looking for an experienced passionate Senior Chef with proficient knife skills, a passion for fresh food who are self-motivated & enthusiastic to join our team at the stunning ocean-front hotel location the Manly Pacific. It is a full time role.

Besides the room service, the unique French/Mediterranean hotel breakfast restaurant, you will have the opportunity to work at our newly launched Lobby Bar & Rooftop Bar with refurbished swimming pool: talk about breathtaking Ocean Views!

Our passionate team creatively crafts moments of indulgence for our customers, offering unique dining experiences through traditional techniques and the finest ingredients with a contemporary flair.

The position is responsible for assisting the Executive Chef with operation of the kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards.

What we are looking for from candidates; 

• Must have full Australian working rights
• Previous experience in the hotel industry with the same position
• Knowledge of food safety requirements
• A strong understanding of food safety requirements, strong product knowledge of menu items and seasonal ingredients, also knowledge of how to operate kitchen equipment safely.
• Self-motivated and energetic.
• Service oriented with an eye for detail.
• An ability to understand and navigate complex stakeholder environments
• Strong focus and passion for hotel operations

The main duties; 

• Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example.
• Assist Executive 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.
• Works with and co-ordinates the work of apprentices in the preparation and production of food as required.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen Brigade to meet Health & Safety regulations and HACCP food preparation guidelines
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is drive