Chef de Cuisine – Hotel Outlets

Nestled right opposite the scenic Albert Park Lake with stunning views of Melbourne’s skyline, Pullman & Mercure Melbourne Albert Park offers an unparalleled environment for both leisure and business travellers. Our dual-branded hotel features 378 stylish rooms, a vibrant restaurant and bar, plus top-tier wellness amenities including a pool and a gym. We also host one of the largest conference centres in Melbourne, with 32 versatile event spaces that create the perfect setting for meetings, celebrations, and everything in between. Ready to be part of something exceptional? Come make an impact with us!

Pullman & Mercure Melbourne Albert Park is part of the Accor group. Accor is Australia’s largest hotel network with 50+ brands, 5100+ hotels operating in 110 countries. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

Together, We Champion Progress...
Progress is at the heart of what you do! By joining Accor & Pullman Melbourne Albert Park, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. #WorkYourWay
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We are seeking an experienced and driven Chef de Cuisine > Hotel Outlets to lead the culinary direction and day-to-day operation of our key food outlets.

The outlets at Pullman and Mercure Melbourne Albert Park include Windows Restaurant, Mortimer’s Bar and Café.

This role is responsible for delivering consistent, high-quality food experiences across buffet breakfast, à la carte dinner, grab-and-go café, bar snack offerings and in room dining.

Reporting to the Executive Chef, this is a hands-on leadership role suited to a chef who enjoys balancing volume, variety and quality in a fast-paced hotel environment.

About the Role:

As Chef de Cuisine >Hotel Outlets, you will:

• Lead food production across multiple service styles and outlets
• Drive quality and consistency across buffet, à la carte and casual dining
• Develop menus that are operationally efficient and commercially sound
• Ensure seamless service across restaurant, café, bar and in-room dining
• Play a key role in menu planning, cost control, team leadership and inter-department collaboration
• Maintain high standards of food safety, hygiene and WHS compliance

About You:

• Proven experience as a Chef de Cuisine, Senior Sous Chef or similar in a hotel or multi-outlet operation
• Strong background in buffet breakfast and à la carte service
• Experience managing café, casual dining or grab-and-go offerings
• Confident in developing practical room service and overnight menus
• Strong leadership, organisation and communication skills
• Commercially minded with a passion for food and guest experience

Benefits and Perks

• Enjoy exclusive Accor discounts and global benefits, including but not limited to accommodation and food & beverage discounts for you, your family and friends.
• Access to Accor Partner Benefits such as Europcar.
• Discounted onsite car park available.
• Access to confidential Employee Assistance Program.
• A varied role across multiple food concepts and service styles
• Support from an experienced Executive Chef and leadership team
• Opportunity to shape menus and food identity across the hotel
• A stable, structured environment with room for growth
• A role where quality, efficiency and creativity intersect
• Reward and recognition programs, including Annual Service Recognition and Accor Tenure Milestone recognition

Apply today to start a conversation and see where your Accor career can take you!

***We are unable to provide sponsorship for this role, so Australian working rights are required.