Executive Chef

The William Inglis Hotel, part of the prestigious MGallery by Sofitel collection, is a unique boutique hotel located in Warwick Farm, Sydney. Rooted in Australia’s rich equestrian history, the hotel blends heritage charm with modern luxury, offering an exceptional hospitality experience for guests and an inspiring workplace for employees. Working at The William Inglis Hotel means being part of a dynamic and supportive team that is dedicated to delivering outstanding service across various departments, including front office, guest services, housekeeping, food and beverage, kitchen, and event coordination. Employees have the opportunity to grow within Accor’s global network while enjoying a workplace that values passion, teamwork, and professional development. The hotel seeks individuals who are committed to excellence, have a positive attitude, and take pride in creating memorable experiences for guests. 

As the Executive Head Chef, you will be responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, presentation, and service across our restaurant, banquets, and in-room dining. You will lead, mentor, and inspire a talented team, driving excellence in every dish while maintaining efficiency, cost control, and adherence to food safety standards. With a deep appreciation for fresh, locally sourced ingredients and modern culinary trends, you will craft exceptional dining experiences that reflect the hotel’s rich equestrian heritage and commitment to luxury hospitality. The ideal candidate will have extensive experience in fine dining, a proven ability to manage high-volume operations, and a passion for delivering extraordinary cuisine that exceeds guest expectations. If you are a driven and innovative chef looking for a leadership role in a distinguished hotel, we invite you to join The William Inglis Hotel and elevate our dining experience to new heights.

• Proven experience as an Executive Chef or Head Chef in a luxury hotel or fine dining restaurant (Chefs’ Hat or equivalent level preferred).
• Formal culinary qualifications (e.g., Certificate III/IV in Commercial Cookery or equivalent).
• Strong leadership and team management skills with the ability to inspire, mentor, and develop a high-performing kitchen brigade.
• Expertise in menu creation, food presentation, and modern culinary techniques, with a focus on locally sourced, high-quality ingredients.
• Exceptional time management and organisational skills, with the ability to manage high-volume operations, including restaurant, banquets, and in-room dining.
• Strong knowledge of budgeting, food costing, and stock control to maintain profitability without compromising quality.
• In-depth understanding of food safety, HACCP compliance, and kitchen hygiene regulations.
• Ability to work in a fast-paced, high-pressure environment while maintaining consistency and excellence.
• Passion for delivering exceptional guest experiences and upholding the standards of a luxury dining establishment.
• Flexibility to work weekends, evenings, and public holidays as required.

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.

Apply now

Let you passion shine, contact Belinda.Thomson@accor.com