Job Brief:
Position: Chef de Partie
Location: Sydney
Job type: Full Time | 38 hours/week
Salary Range: 77k to 80K AUD

Kimpton Hotels & Restaurants is all about heartfelt human connections. We are industry pioneers – having trailblazer the boutique concept in the USA in the 1980’s. Our mission is to be the world’s most loved boutique hotel and restaurant company, and we know that achieving that starts with our employees. People who join the Kimpton family are passionate about providing genuine heartfelt care to our guests, colleagues, owners and communities. Our unscripted approach to luxury boutique hospitality and providing unique, personal experiences is the hallmark of our brand, and our colleagues are passionate, entrepreneurial individuals that bring this culture to life. Trust us – you’re going to love it at Kimpton as much as our guests do.

Working at Kimpton is not just about working. And it’s certainly not like working at other places. We value personality, individuality, creativity, doing right, continually improving, focus and passion.

Here, you can:

Be Yourself: Who you are is who we are so bring the real you! The best and ever-improving version of you. Bring your background, your personality, your individuality, your creativity. It’s those just-you qualities that make it more personal for you, and our guests.

Lead Yourself: We support you, and you support we. We trust you to give it your all, take initiative, do right when no one’s watching, find creative new ways to delight guests and co-workers. We trust you to learn, grow and continually improve at whatever you do.

Make it Count: As long as we’re here, why not make lives better? Yours and our guests. We care for both, and we pursue every chance we can to create a ridiculously personal experience (aka. A Kimpton Moment) every day. That focus and passion gives our work meaning. What you do matters. You matter.do.

Job Overview:

As the Duty Manager, each shift you will drive the overall engagement and product quality of the operation to maximise performance, profitability and return on investment by creating a positive and productive work environment. You will ensure superior guest service is delivered and that compliance with quality and brand standards are maintained. You will support in establishing quality, guest service standards, as well as adhere to Kimpton IHG brand standards and True Hospitality Service, alongside the local government regulations concerning hotel emergency procedures, safety, and any other regulatory requirements.

Key Accountabilities
1. Financial Returns 

• Have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend food and beverage combinations and upsell alternatives.  
• Monitor and control stock  
• Reduce wastage through stock control and service standards  
• Assist with checking and receiving all goods. When receiving hotel deliveries ensure any variances in stock received and/or damaged stocked is recorded and logged for follow up with the supplier for replacement or reimbursement.  
• Store goods in allocated food and beverage areas.  
• Demonstrated effort to recycle and reduce waste.  
• Reduce breakages and wastage by following correct departmental SOP’s. 

2.  People 

• Maintain a high standard of personal appearance and hygiene at all times.  
• Assign responsibility to kitchen team, implementing the multi-tasking principle and to check their performance periodically  
• At all times project a positive and motivated attitude and exercise self-control.  
• Assist the Head Chef in ensuring all culinary standards comply with company and hotel policy and procedure. Ensuring standards are continuously met and procedures are always followed.  
• Be entirely flexible and adapt to rotate within any other department or role of the hotel as assigned.  
• Have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks to the required standard.  
• Liaise and inform Kitchen department and Human Resources department of all training sessions.
• Supervise employees within department, ensuring correct standards and methods of service are maintained.  
• Attend and contribute to all staff meetings and departmental and hotel trainings scheduled and other related activities.  
• Develop and maintain cohesive working relationships with immediate team, and wider hotel team.  
• To respond to any changes in the Departments functions as dictated by the industry, company or hotel.  
• Maintain an awareness of hotel activities within immediate property including; events, conferences, occupancy levels, profitability and key metrics of the Colleague Heartbeat Survey.  

3. Guest Experience  

• Handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the Head Chef or Assistant Hotel Manager if no immediate solution can be found and assure follow up with guest.  
• Assist the Head Chef in efficiently managing the kitchen according to the established concept statement providing a courteous, professional, efficient and flexible service at all times.  
• Ensure buffet is set to the Brand standard, following SOP’s and guidelines.  
• Maintain the buffet throughout service periods with adequate level of food and ensure food quality.  
• Prepare and present meals cooked to a high standard and aligned with the hotel menu cards and Kimpton Sydney & Chef standards. 
• To keep the operation running smoothly and efficiently by increasing the flow of services at a more rapid pace during peak times and as business levels dictate.  
• To be fully conversant with all services and facilities offered by the hotel.  
• Follow Food Safety Plan; ensuring all cleaning schedules are completed and signed off, as well as all other documentation completed as and when required. 
• Endeavour to maintain the high standards of the hotel with particular regard to the importance of IHG 
• Rewards Club members and other VIP’s  

4. Key Accountability Title 

• Assist in conducting monthly inventory checks on all operating equipment and supplies.  
• Assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.  
• Assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.  
• Respond to any changes as dictated by the hotel.  
•     Understand and strictly adhere to the rules and regulations established in the Kimpton Sydney policies and procedures.  
• Ensure the place of work and surrounding area is kept clean and organised at all times, with particular emphasis on ensuring the Food Safety Plan is followed and all documentation is complete.  
• Perform all duties and tasks when rotated or assigned to another department as per departmental standards.  
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.  
• Maintain all equipment and uniform in good order, reporting any faults, loss or damage in order to facilitate repair or replacement in a timely manner.  
• Ensure all work areas under your control are without risk to health and safety of any persons – as far as reasonably practicable.
• Ensure all hazards, accidents and incidents are fully investigated and corrective actions are implemented in a timely manner.  
• Maintain an awareness of hotel activities within immediate property including; events, conferences, occupancy levels, profitability and key metrics of the Colleague Heartbeat Survey.  
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same with overall awareness of duty of care.  
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly wearing and maintaining the appropriate Personal Protective Equipment (PPE) where instructed.  
• Adhere to licensing laws as per Responsible Service of Alcohol and house policies.  
• Cooperate and partner with management in the implementation of workplace health, safety and wellbeing related initiatives.  
• Participate in investigations of injuries and illnesses arising from workplace activities. Recommend corrective actions to prevent or minimise the chance of recurrence.  
• Facilitate the reporting of workplace hazards to the person(s) who can implement corrective action.  
• Use other safety, emergency equipment, plant materials tools and substances provided in the workplace as directed or as required in safety procedures 
• Report workplace hazards to supervisors and report injury or illness arising from workplace activities  
• Assist in the revision and updating of the Kitchens Department Operations Manual on an as needed basis.  
• Carry out any other reasonable duties and tasks as assigned.

Skills & Experience
These are the desired skills and experience for this role: 

• Be approachable, authentic, and solutions focused  
• Have a no-nonsense work ethic and a genuine desire to help others  
• Enjoy the detail.  
• Champion our culture and live our values  
• Food service permit or valid health/food handler card as required by local government agency.  
• Friendly Persona  
• Ability to communicate effectively with colleagues, guests and external parties in spoken and written form.  
• Neat Personal Presentation. 
• Advanced verbal and written English language / literacy skills. 

In this role you will be required to have the physical requirements to:  

• Frequently walk for long periods of time (including up and down stairs)  
• Frequently stand for long periods of time (static in one place whilst standing upright)  
• Repetitively bend, squat, kneel and stoop  
• Repetitively lift and carry loads of awkward sizes up to and greater than 15kg  
• Often Push and pull loads (trolleys over 50kg)
• Undertake frequent repetitive movements of the hands or arms  
• Undertake frequent firm grasping (of objects/tools)  
• Often carry of hot objects that can cause injury to self and others  
• Utilise large pieces of equipment that heat and could potentially burn body parts  
• Perform repetitive motions for all bodily parts. 

Qualifications  

• Certificate III Hospitality (Commercial Cookery)  

Experience  

• Commercial kitchen experience required.  

Behavioural Capabilities
These are the ESSENTIAL or ‘must have’ mindsets and behaviours for this role: 

• Guest-focused with strong service and quality standards  
• Strong teamwork and collaboration across kitchen and hotel teams  
• Accountable and takes ownership of their section and responsibilities  
• High attention to detail in food quality, presentation, and stock control  
• Flexible and adaptable to changing operational needs  
• Strong focus on health, safety, and compliance standards  
• Proactive with good problem-solving and initiative  
• Professional in conduct, presentation, and attitude under pressure.