Chef de Partie

Holiday Inn Express, IHG’s largest and fastest-growing brand, is built around delivering a refreshingly simple, smart stay for today’s traveller. As part of IHG Hotels & Resorts — one of the world’s leading hospitality companies with 19 distinctive brands and more than 6,600 hotels across 100+ countries — Holiday Inn Express combines global strength with modern efficiency and genuine service.

Now, an exciting opportunity is emerging in Perth with the partnership of IHG and SKS Hotel Residences and Resorts, under a Franchise Agreement with the brand-new 170-room Holiday Inn Express Cockburn.

Ideally located just 20 minutes south of Perth CBD, Cockburn provides excellent shopping facilities, sporting grounds, parks and transport amenities. Set to open in late 2026, Holiday Inn Express Cockburn has been designed with the modern traveller in mind, featuring the brand’s signature hallmarks including complimentary Express Start™ breakfast, 24/7 coffee, fitness facilities, and contemporary, thoughtfully designed spaces.

Now, an exciting opportunity has arisen for a Chef de Partie

Position:                              Chef de Partie

Reports to:                         Executive Chef, Sous Chef, GM

Key Objective

Assist the chef in the maintenance of cuisine concepts and high standards of service, food quality and presentation.

Assist with the effective management of the kitchen team to ensure a work environment which promotes a profitable hotel.

Supervise the use of the Food Safety Manual.

Facilitate and monitor the implementation of the Hotels OSH policies, procedures and guidelines at all times.

Key Duties

·         Prepare and cook meals under the guidance of the Chef (as appropriate) to hotel standards

·         Ensure completion of Food Safety Manual checklists as directed.

·         Liaise with food outlet managers to streamline operations, maintain open communication and provide feedback.

·         Use standard recipes, including photographic presentation, of all menu items in food outlets.

·         Supervise and maintain quality control, including tasting and examining food, for outgoing meals and incoming produce according to specifications.

·         Prepare market and grocery lists to assist in effective and timely production of food and smooth running of the kitchen.

·         Actively pursue cost savings measures by minimizing wastage and recycling where possible.

·         Induct, train and coach apprentices and new kitchen associates in Local Standard Operating Procedures and policies and procedures to ensure compliance to organizational standards and to optimize individual performance.

·         Provide kitchen brigade with general performance feedback and work to resolve any associates grievances.  Communicate significant issues to management.

·         Conduct daily shift briefings and communicate any important changes or information.  Ensure effective shift hand-overs.

·         Ensure adherence to organizational standards of kitchen cleanliness and hygiene.

·         Interact with department and hotel associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.

·         Display and uphold hotel core values and code of conduct.  Adhere to all policies and procedures.

·         Report all incidents within 24 hours.

·         Induct new associates in the hotel policy and procedures.

·         Provide adequate supervision, instruction and training to ensure associates have the knowledge and skills required to undertake their work duties safely and in a manner which minimizes risk to the environment.

·         Investigate incidents and ensure the implementation of corrective action to minimize the opportunity for recurrence.

·         Comply with the Hotels OSH policies and procedures relevant to the Division or area of work.

·         Participate in OSH programs as requested.

·         Duties as requested by your manager.

Skills/Experience & Qualification

·         Relevant commercial cookery qualifications.

·         Previous experience in a similar role within a 3/5 star hotel/resort.

·         Experience with leading, managing and motivating junior staff members/apprentices.

·         Display a passion for creating high standards of excellence in food preparation and presentation.

·         Strong organizing skills with the ability to work under pressure

·         Computer literate (Microsoft Office suite)