Chef Positions - Chef de Partie, Sous Chef, Head/ Executive Chef ($76,515 to $140,000)

Role: Chef de Partie, Sous Chef, Head/ Executive Chef  Location: Pullman Bunker Bay, 42 Bunker Bay Road Off, Cape Naturaliste Rd, Naturaliste WA 6281 Salary: $76,515 - $140,000 annually Contract: Permanent Full-Time Employer: Accor Australia and New Zealand Hospitality Pty Ltd Date Posted: 12 February 2026 Applications Close: 14 March 2026   As our next Chef de Partie, you will: Deliver high-quality, well-presented dishes that meet property standards and service timeframes. Lead, train, and mentor junior kitchen team members to maintain consistency and quality. Oversee food prep and ensure service stations are fully stocked for efficient operations. Maintain freshness and quality of produce, ensuring proper stock rotation and cleanliness. Foster teamwork and communication to create a positive and efficient kitchen environment. Minimise wastage through smart cooking techniques while ensuring equipment is well-maintained.   As our next Sous Chef, you will: Manage daily kitchen operations, ensuring smooth service and efficient workflow. Support recruitment and rostering while maintaining labour costs and budget targets. Drive menu innovation, incorporating market trends and competitor insights. Build strong relationships with suppliers to source the best quality ingredients. Uphold the highest food safety and hygiene standards, ensuring compliance at all times. Lead by example with exceptional culinary skills and a motivating leadership style.   As our next Head/ Executive Chef, you will: Oversee all kitchen operations, ensuring food quality, consistency, and profitability. Develop and execute seasonal à la carte and banquet menus to attract both in-house and local diners. Monitor food costs, ordering, and stock control to achieve financial targets. Stay ahead of industry trends, competitor offerings, and evolving guest expectations. Lead and inspire a cohesive, high-performing team with open communication and mentorship. Ensure all equipment is well-maintained, service areas remain clean, and waste is minimised.   Qualifications & Experience (Applicable to All Roles) Formal culinary qualifications (e.g., Certificate III or IV in Commercial Cookery or equivalent). Proven experience in a commercial kitchen, with increasing responsibility in leadership roles. Strong knowledge of food safety, hygiene regulations, and HACCP compliance. Ability to manage stock control, ordering, and cost-effective menu planning. Exceptional leadership, team management, and training skills. Creativity and passion for innovative, high-quality cuisine. Strong organisational and time-management skills in a fast-paced environment.