Pullman Port Douglas Sea Temple Resort & Spa, located in Port Douglas, QLD, offers positions for Chef de Partie, Sous Chef, and Head/Executive Chef. Salary ranges from $75,915 to $140,000 annually. The role is a permanent full‐time position at the resort's location on Mitre St, Port Douglas QLD 4877, hosted by Accor Australia and New Zealand Hospitality Pty Ltd.
Responsibilities Senior Chef de Partie
* 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.
Sous Chef
* 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.
Head/Executive Chef
* 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
* 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.
Benefits
* ALL Heartist Membership – discounted accommodation and food & beverage worldwide.
* Family & Friends discounts on a range of accommodation, services and events.
* Accor Live Limitless (ALL) Loyalty Program – earn status & reward points on worldwide stays.
* Learning opportunities – career development through Accor Academy and Typsy.
* Professional network – access to more than 300,000 Accor professionals worldwide.
* Worldwide opportunities – career growth across over 400 hotels and 5,000+ properties in 110 countries.
Equal Opportunity
Accor is an inclusive company, building diverse teams across the globe.
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