Chef De Partie

The Sydney First Class Lounge managed by Accor is a benchmark of Australian Luxury travel. Reserved exclusively for Qantas first class passengers and top-tier frequent flyers. Since it’s opening in 2007, it has refined the airport experience blending refined design, seasonal dining and panoramic runway views.

Guests here enjoy the highest fine dining standards, with an à la carte menu curated by chef Neil Perry and bespoke service by Accor.

Joining Accor means more than just starting a new job — it’s the beginning of an exciting career journey with one of the world’s leading hospitality groups. With over 5,000 properties in 110 countries, Accor offers a global stage for passionate, talented individuals to thrive, grow, and make their mark.

At Accor, we believe in investing in our people. Whether you’re starting in the kitchen or leading it, we’re committed to supporting your development every step of the way. From on-the-job training to opportunities to progress within your role — or pivot into new ones across our many brands and venues.

We are seeking a Full time – Chef De Partie,  to join our team immediately and provide efficient, friendly and professional service to all of our lounge guests. We have opportunities available in our al la carte and buffet environments. All of our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service.

Duties;

• Support the Executive Chef in Food preparation, ordering and team development to exacting Lounge standards.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
• Responsibility for your designated area, as well as anticipation of guests needs
• Prepare and present with flair, all menu items for buffet, a la carte and tray service as required to Lounge standards and within budget controls
• Ensure Food safety standards are met in all stages of food cycle- delivery, storage, preparation, cookery, service and rotation.