Chef Positions

Role: Chef Positions - Chef De Partie, Sous Chef, Head Chef, Executive Chef

Salary: $79,400 to $140,000 annually

Location: This role will be based in Far North Queensland, encompassing Pullman Port Douglas and Pullman Palm Cove

Contract: Permanent Full-Time

Employer: Accor Australia and New Zealand Hospitality Pty Ltd

Date Posted: 27 July 2026

Applications Close: 24 August 2026

As our next Chef de Partie, you will:

• 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.

As our next Sous Chef, you will:

• 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.

As our next Head/ Executive Chef, you will:

• 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.