Chef de Partie | Hotel Centennial

The Venue

Hotel Centennial is a Woollahra institution that sits in a prime location opposite Centennial Parklands.

The interiors are relaxed and elegant, with an artfully curated mix of furniture and antiques. Ben Greeno’s love of local produce shines in their Mediterranean-influenced menu. Greeno, also executive chef at The Paddington, share's a passion for creating simple, elegant, and delicious dishes. The hotel is the perfect balance of comfort and sophistication, old and new, with a dash of the unexpected.


The Role

We are on the hunt for a Chef de Partie to join this passionate team, you will be working alongside some very talented chefs. With a menu that changes with the seasons and uses the best produce you can expect to be serving up dishes such as salted sardine tartines, yellowfin tuna crudo with almonds and caper and wood oven roasted Murray Cod with vine leaves and Aleppo pepper.


We are looking for:

  • 2+ years’ experience in fine dining or hatted venues.
  • Manage and own a section, but experience across the kitchen.
  • Experience in a busy and professional environment.
  • Good communication and attitude.
  • Someone who can hold their own, organised, and passionate.
  • An eye for detail and executing delicious dishes.


The Reward 

You will be joining a company that wants you to succeed, we offer: 

  • Competitive Salary.
  • Amazing discounts at 90+ venues.
  • Career and development opportunities, learning from the best.
  • Employee Assistance Program.
  • Employee Referral Program.
  • Sponsorship is available for eligible candidates.

Job Segment: Food Service, Kitchen, Hotel, Hospitality