Chef de Cuisine

JOB SUMMARY

Inspired by the Sydney lifestyle and surrounded by some of the citys most iconic landmarks Pier One Sydney Harbour offers approachable refined dining within a contemporary lifestyle hotel setting.

We are seeking an experienced Chef de Cuisineto be a true culinary partner in leading a multi-venue operation curating an Australian coastalinspired food offering driven by local flavours seasonal produce and a strong sustainability mindset.

At the core of everything we do is a commitment to locally sourced produce high standards and genuine this role you will be accountable for the overall success of daily kitchen operations across multiple outlets balancing culinary excellence with strong commercial outcomes.

You will lead from the front executing the vision setting standards developing people and driving consistency while working closely with the Executive Chef and Executive Sous Chef to deliver exceptional guest experiences.

CORE WORK ACTIVITIES

Culinary Leadership & Operations

• Lead and oversee kitchen operations across a multi-venue environment ensuring consistent delivery of high-quality food across all outlets.
• Execute the culinary vision with passion precision and a strong attention to detail while maintaining an approachable dining style.
• Personally perform key culinary tasks while leading shifts and setting the standard through hands-on leadership.

Culture Ownership & Accountability

• Build and sustain a positive professional kitchen culturefounded on trust respect accountability and pride.
• Drive ownership at all levels holding yourself and others accountable for performance behaviour and results.
• Recognise strong performance address issues early and foster an environment where young talent can grow and succeed.

Guest Experience & Stakeholder Collaboration

• Deliver exceptional guest satisfaction by maintaining daily quality standards and actively engaging with guests to gather feedback.
• Work collaboratively with internal stakeholders including Front Office Food & Beverage Finance Marketing Human Resources and broader hotel leadership to support business objectives.
• Maintain a strong partnership with the Executive Chef and Executive Sous Chef to ensure alignment across all culinary operations.

Commercial & Strategic Focus

• Support the planning and execution of culinary goals including labour management cost control and productivity.
• Estimate daily production and align staffing levels with business demand using the labour management system.
• Contribute to continuous improvement initiatives that strengthen operational efficiency and commercial performance.

People Development & Compliance

• Identify development needs within the team and actively coach mentor and train associates to elevate skill and performance.
• Uphold strict HACCP food safety and hygiene standards ensuring full compliance with regulatory and brand requirements.
• Ensure associates are trained in safety procedures and food handling practices at all times.

PERKS REWARDS & MOTIVATION

• Exclusive associate discounts on food beverage and hotel accommodation across Marriott Internationalproperties for you your family and friends.
• Access to internationally recognised training programs strategic development pathways and long-term career opportunities within Marriott International.
• Genuine care for associates physical emotional and financial wellbeing through our Employee Assistance Program.