Chef de Partie

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Chef de Partie is responsible for managing a designated kitchen section, preparing and presenting food to Sheraton's quality standards, following recipes, and maintaining consistent portion control. Requirements typically include commercial cookery experience, sound knowledge of food preparation and cooking techniques, food safety awareness, and the ability to work efficiently in a busy hotel kitchen. A relevant culinary qualification is advantageous. The successful candidate is expected to maintain high hygiene standards, minimise waste, communicate effectively with colleagues, support junior team members, and work flexible shifts including evenings, weekends, and public holidays. Reliability, attention to detail, teamwork, and a genuine commitment to guest satisfaction are essential.

About the employer

Sheraton Grand Sydney Hyde Park is a premium full-service hotel located opposite Sydney's Hyde Park, close to the city's major business, shopping, cultural, and tourism attractions. The property is part of Sheraton Hotels & Resorts, a Marriott International brand with hotels and resorts around the world. Sheraton focuses on creating welcoming social spaces where guests can connect, work, dine, and relax. The Sydney hotel offers accommodation, restaurants and bars, meeting and event facilities, recreational amenities, and professional hospitality services. Employees typically work in a multicultural environment with access to Marriott's international training, career development, and employee travel programs. As a Chef de Partie, the successful candidate would contribute to daily food production and service across the hotel's kitchen operations while meeting brand, safety, quality, and guest-experience standards.