Chef de Cuisine Job at Marriott Bonvoy (Sydney)

Job Description

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.

Job Responsibility

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

Requirements

Experienced Chef de Cuisine
Ability to lead a multi-venue operation
Ability to curate an Australian coastal–inspired food offering driven by local flavours, seasonal produce, and a strong sustainability mindset
Commitment to locally sourced produce, high standards, and genuine hospitality
Accountability for the overall success of daily kitchen operations across multiple outlets
Ability to balance culinary excellence with strong commercial outcomes
Ability to lead from the front — executing the vision, setting standards, developing people, and driving consistency
Ability to work closely with the Executive Chef and Executive Sous Chef
Ability to lead and oversee kitchen operations across a multi-venue environment
Ability to ensure consistent delivery of high-quality food across all outlets
Ability to execute the culinary vision with passion, precision, and a strong attention to detail
Ability to maintain an approachable dining style
Ability to personally perform key culinary tasks while leading shifts
Ability to set the standard through hands-on leadership
Ability to build and sustain a positive, professional kitchen culture founded on trust, respect, accountability, and pride
Ability to drive ownership at all levels
Ability to hold yourself and others accountable for performance, behaviour, and results
Ability to recognise strong performance, address issues early, and foster an environment where young talent can grow and succeed
Ability to deliver exceptional guest satisfaction by maintaining daily quality standards
Ability to actively engage with guests to gather feedback
Ability to work collaboratively with internal stakeholders including Front Office, Food & Beverage, Finance, Marketing, Human Resources, and broader hotel leadership
Ability to maintain a strong partnership with the Executive Chef and Executive Sous Chef
Ability to support the planning and execution of culinary goals, including labour management, cost control, and productivity
Ability to estimate daily production and align staffing levels with business demand using the labour management system
Ability to contribute to continuous improvement initiatives
Ability to identify development needs within the team
Ability to actively coach, mentor, and train associates to elevate skill and performance
Ability to uphold strict HACCP, food safety, and hygiene standards
Ability to ensure full compliance with regulatory and brand requirements
Ability to ensure associates are trained in safety procedures and food handling practices at all times

What we offer

Exclusive associate discounts on food, beverage, and hotel accommodation across Marriott International properties 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

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