Chef de Cuisine

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

We are seeking an experienced Chef de Cuisine to be a true culinary partner in leading a multi-venue operation, curating an Australian coastal–inspired 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 hospitality. In 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.

• 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.

• Build and sustain a positive, professional kitchen culture founded 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.

• 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.

• 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.

• 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.