Chef the Partie/ Demi Chef - Colleague Dining

About Capella Hotels and Resorts

Capella Hotels and Resorts embodies excellence in the craft of hospitality. Our vision is to combine tradition, discovery, individuality, and a twist of the unexpected to create the perfect stay for each guest. Our destinations are designed by renowned architects from around the world. Our restaurants offer authentic flavours imaginatively reinvented. From the Auriga spas to each location’s dedicated and personal guest services, the Capella spirit is holistic, generous, and bespoke.

About Capella Sydney

Nestled in the heart of Sydney, Capella Sydney offers discreet luxury within the golden sandstone walls of a heritage building. An urban oasis where modern elegance meets historical charm, the hotel is home to meticulously curated artworks and interiors that celebrate Australia’s stunning panorama. Located steps from the city’s most iconic landmarks, Capella Sydney is an extraordinary embodiment of crafted hospitality that encapsulates an immersive cultural experience with unparallelled sophistication and style.

Position Summary 

Step into a role where your creativity is celebrated, and your culinary talent can truly shine. Together with our Lead Canteen chef, you will enjoy the freedom to craft your own menus, introduce exciting flavours, and shape an exceptional dining experience for our colleagues.

This is a rare opportunity to take ownership of your kitchen in a supportive, well-resourced environment - without the long, late hours of traditional chef roles. Perfect position for a Chef De Partie or Demi chef who enjoys an excellent work-life balance while still making a real impact in an award-winning hotel known for excellence.

The Role:

• Assist in leading the Employee Dining experience (rotation menu, preparation, etc).

• Assist Chef de Cuisine and Sous Chef in the daily operations of assigned station and ensures that all station members comply with service standards, departmental policies and operating procedures set by the hotel.

• To produce a consistent, high quality product and provide a courteous, professional, efficient and flexible service at all times.

• To have full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned station to the standard set.

• Be flexible and adapt to required rotation within the Food & Beverage Department.

• To maintain the general standards of the kitchen as well as implementation of the kitchen manual rules and regulations towards your section.

• Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.

Talent Profile:

• Tertiary education in Culinary/Hospitality Management. 

• Good command of written and spoken English, strong communication and teamwork skills.

• Valid working rights in Australia.

• Strong knowledge of food preparation techniques, food safety, and kitchen operations.

• Excellent organisational and time management skills.

• Ability to work well in a fast-paced, high-pressure environment.

• Relevant culinary qualifications (e.g. Certificate III in Commercial Cookery).

Working with Capella Sydney

• Join a vibrant and nurturing workplace.

• Work in elegantly designed areas while enjoying amenities in a historic building.

• Benefit from online LinkedIn training courses aimed at your personal and professional growth.

• Savour complimentary meals during your shifts.

• Enjoy discounts for hotels and group bookings.

• Employee Assistance Program (EAP) provides confidential counselling and support.

• Celebrate your birthday with special leave.

* We appreciate your understanding that we will only be able to contact shortlisted candidates.