Executive Chef

Swissôtel Sydney is a premium five-star hotel located in the heart of Sydney’s business, retail and entertainment district. 

The hotel boasts 369 beautifully appointed guest rooms and suites offering contemporary living for the modern business and leisure traveller. Our facilities include Ten Stories restaurant, luxurious Arches on Market, an outdoor swimming pool and eight state-of-the-art meeting rooms including a heritage-listed ballroom seating up to 400 people. 

Swissôtel Sydney has an exciting opportunity for an innovative and driven Executive Chef to be at the helm of the kitchen team and be part of the hotel leadership team. 

Reporting to the Director of Hotel Operations, you will be working alongside an experienced team, managing kitchen operations for our various dining outlets, Conference & Events, Executive Lounge, and In-Room Dining.

Duties and Responsibilities include (but not limited to):

• Ensure smooth and successful running of Kitchen and Stewarding team
• Hands on day-to-day management of food service operations for the outlets, room service, Executive Lounge and banqueting
• Work in conjunction with Front of House service teams to ensure high quality product and exceptional service to guests
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines and requirements
• Drive for sustainable practices and lead the hotel food waste program
• Ensure food cost and expenses are managed
• Drive innovation in hotel menu creation   
• Ongoing support and training with focus to upskill and develop our internal talent within the Kitchen department
• Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines

To be considered for this position, you must possess the following:

• Demonstrated experience in a similar role or a multi-outlet dining environment 
• Prior experience in training and developing the kitchen team
• Encourage, support and lead the team to participate in local and national culinary competitions
• Be detail orientated and proactive in your approach
• Appropriate Trade qualification/s
• A creative approach to the production and presentation of all things culinary
• Ability to build and create menus in line with brand guidelines and outlet identity
• Be in tune with market trends, ensuring the food offering is considered market leading across all segments
• Sound knowledge of food safety, including HACCP standards and procedures
• Flexibility to work a rotating roster including weekends and public holidays

Only candidate with Full Working Right in Australia will be considered.