Leading hotel brand, with operations in over 100 countries and boasting some of the finest hotels in the industry. There is currently a vacancy for a Chef de Partie to join this organisation, working at two of the finest hotels in the Northern Territory.

Working a 40 hour week on a 7 day roster, and reporting to the Sous Chef/Head Chef you will be responsible for the preparation of a range of dishes and contributing to the smooth running of the kitchen. Specifically you will:

• Prepare and cook a range of dishes from a la carte menus for the restaurant and in-room dining, as well as for buffets and conferences
• Supervise and provide direction to kitchen hands, Comis Chefs, Attendants and Stewards
• Attend and contribute to daily briefings
• Work collaboratively with the kitchen team in the preparation of budgets and work towards financial targets
• Meet health and safety and OH&S policies and procedures

You will have a proven ability in a similar sort of role and a strong knowledge of a la carte and banqueting style dining, together with trade qualifications and an understanding of HACCP food safety or a similar award.

What will you get in return?

• Assistance in any relocation costs
• Competitive salary packaging, including uniform, meals and company wide discounts
• Career progression into more senior roles, by participating in structured development programs
• Work in a supportive environment, for a company who understands work life balance

To take the next step in your career, apply now to Jennifer Collier, by emailing your resume to talentteam@jobwire.com.au, quoting reference JCDARChef