What Jobs are available for Executive Chef in Australia?

**Description:**
**Care Connects Us**
At Hyatt, we believe in making people feel at home wherever they are in the world. We turn jobs into careers, encounters into experiences and trips into journeys. Join a team that is making travel more human, connected and sustainable. Here, everyone's role matters and your individuality is celebrated.
**About Andaz Gold Coast**
Andaz means "personal style"-and our culinary vision is no exception. Opening in mid-2026, Andaz Gold Coast will set a new benchmark for lifestyle luxury in Australia. Set across floors six to 21, the hotel features 202 luxurious rooms and suites; the Coast's largest pool deck club; a stunning and substantial Mediterranean restaurant and vibrant, design-led spaces that celebrate local culture and craft.
**Our F&B playground:**
+ Andaz Pool Club: the Coast's largest pool deck club with private cabanas and al fresco dining
+ Mediterranean Brasserie & Bar: sun-washed flavour, grill and coastal classics from key regions will be totally reimagined, with nothing of its kind in the area
+ Hinterland Bar: bold cocktails, local spirits, low & no options, and refined bar snacks
+ Morning Bar: a high-energy ritual for body, mind and soul-coffee, juices, wellness-led bites
+ In room dining: all the classics in mind with a few hits from our venues, with a substantial wellbeing menu on offer
Note: this is a rooms-led hotel with no major event spaces; experiences and outlets are the heroes, while some events will be held within our outlets and bespoke locations.
**The Opportunity**
We're seeking a visionary, hands-on Executive Chef to lead our pre-opening culinary strategy and deliver best-in-market dining across all distinct venues. You'll craft menus that champion Southeast Queensland's growers, fishers and artisans; embed rigorous food safety and sustainability practices; build an energised, guest-obsessed kitchen culture; and create the culinary identity for Australia's first Andaz.
**Key Responsibilities**
**Pre-Opening**
+ Concept to curtain-up: finalise outlet concepts, kitchen workflows, equipment specs and OS&E; build opening menus, tastings and training
+ Team build: recruit, onboard and inspire a diverse brigade; establish standards, SOPs and a coaching culture (including apprenticeships)
+ Sourcing & partnerships: curate a regional supply network-farmers, fishers, foragers, roasters, distillers; ensure provenance and traceability
+ Compliance foundations: implement HACCP-based Food Safety Program aligned to QLD Food Act; allergen, cross-contamination and sanitation protocols
+ Sustainability by design: set targets for waste reduction, nose-to-tail/leaf-to-root, smart ordering, portioning and circular practices
**Operating**
+ Culinary excellence: deliver consistently exceptional food quality, speed and presentation across all dayparts and outlets
+ Menu leadership: seasonal, produce-led, fun and energetic menus; engineer for margin and mix; innovate with limited-time offers and poolside rituals
+ People & culture: mentor Leaders of Kitchen; drive safety, wellbeing, diversity and performance; succession planning and talent development
+ Financial performance: own COGS, labour, forecasting and inventory; negotiate with suppliers; drive profitable contribution per outlet
+ Guest obsession: be visible on the floor; partner with FOH to elevate service and feedback loops; manage reputation and guest sentiment
+ Collaboration: work with Marketing/PR on storytelling, content shoots, launches and partnerships; support Sales on buyouts and VIP activations
+ Standards & safety: maintain HACCP compliance, audits, records; oversee maintenance, calibration, cleaning, pest control and crisis readiness
**Qualifications:**
+ Executive Chef experience in 5-star luxury, upper-upscale or lifestyle hotels or acclaimed restaurants will be in your review; pre-opening experience, strongly preferred
+ A produce-first philosophy with deep knowledge of Australian seasonality and a network of local suppliers
+ Proven leadership of multi-outlet operations with high volume and high quality
+ Mastery and Chair of HACCP, food safety, allergens and occupational health & safety
+ Strong financial acumen: menu engineering, COGS control, labour planning and forecasting
+ Creative energy and modern culinary sensibility that balances flavour, theatre and wellness
+ Excellent communication, collaboration and stakeholder management skills
+ Qualifications: Certificate III in Commercial Cookery (or equivalent trade), Food Safety Supervisor certification; additional culinary or management credentials valued
+ Full Australian working rights strongly preferred
**Why Join Andaz Gold Coast - by Hyatt**
+ Shape the culinary identity of Australia's first Andaz-and Gold Coast's most exciting lifestyle hotel
+ A values-led culture: Empathy, Integrity, Respect, Inclusion, Experimentation and Wellbeing
+ Global career pathways with Hyatt; complimentary and discounted accommodation worldwide
+ Wellbeing programs, EAP and competitive leave benefits
+ A creative environment where your ideas become signature experiences
**Location**
On-site, Broadbeach, Gold Coast QLD.
**How to Apply**
Please submit your CV and a brief cover letter sharing a standout outlet launch or activation you've led, including commercial and guest-impact results.
Discover Andaz: is an equal opportunity employer. We celebrate individuality and are committed to an inclusive environment for all colleagues and guests.
**Primary Location:** AU-QL-Gold Coast
**Organization:** Andaz Gold Coast
**Job Level:** Full-time
**Job:** Culinary
**Req ID:** GOL
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Rydges Geelong is part of EVT, and being a part of EVT means believing in changing the game. Why? Because no one wants ordinary. If you're seeking to be part of the kind of wow-factor moments you can help shape, then you've come to the right place.  
  
About EVT
As market-leading experience creators, we bring to life some of the best-known brands and properties in entertainment, ventures, and travel. Our portfolio includes over 140 entertainment experiences like Event Cinemas and Moonlight Cinemas, 150 award-winning restaurants and bars, and 80+ hotels, including QT, Rydges, Atura, LyLo, Independent Collection by EVT and Thredbo. Our ventures include a ~$2.3B property portfolio and hotel management, just to name a few.   
  
  
About Rydges
Proudly Australian & New Zealand owned, Rydges Hotels & Resorts provides a diverse range of elevated city, suburban, and resort-style hotels. From classic charm to sophisticated style, our properties have every detail considered to deliver a refreshingly local experience with exceptional comforts catering to all guests. Join our team of local heroes dedicated to enhancing every guest’s stay. . 
  
About the Role  
Rydges Geelong is on the hunt for a passionate and driven Executive Chef, this could be a great role for an experienced head chef or a senior sous chef looking for a step up. Overseeing a small, dedicated team, you’ll be responsible for delivering exceptional food experiences across both our restaurant and conference & events spaces. This is a hands-on leadership role where your flair for menu innovation, operational excellence, and team development will shine. 

Skills & Experience
•    Proven experience as a Head Chef or Senior Sous Chef ready to step into a leadership role. 
•    Strong background in hotel kitchens, with exposure to both restaurant and conference & events (C&E) operations. 
•    Hands-on leadership style with the ability to manage and inspire a small team.
•    Creative and confident in developing seasonal menus, and delivering a casual menu offering to guest. 
•    Skilled in managing food and labour costs, including rostering and cost of goods (COGs) control. 
•    Understanding of C&E catering for small-scale events such as corporate functions, awards nights, and occasional weddings. 
•    Ability to identify opportunities to grow in-room dining (IRD) and bar revenue streams. 
•    Strong organisational and communication skills, with a focus on quality, consistency, and guest satisfaction.

Key Responsibilities 
•    Lead the kitchen team to consistently deliver high-quality food across all hotel outlets, including the restaurant, buffet breakfast, and conference & events. 
•    Ensure all kitchen operations run smoothly by effectively rostering staff, managing labour costs, and maintaining appropriate staffing levels. 
•    Collaborate with the General Manager and F&B team on menu development, ensuring offerings are seasonal, cost-effective, and aligned with the hotel’s casual dining direction. 
•    Maintain strict adherence to food safety, hygiene, and OH&S standards, ensuring a clean and safe working environment at all times. 
•    Oversee stock rotation, inventory control, and the efficient use of supplies to minimise waste and control food costs. 
•    Supervise and support the kitchen brigade, delegating tasks appropriately and fostering a productive, team-oriented culture. 
•    Monitor and maintain the functionality and cleanliness of all kitchen equipment and workspaces. 
•    Stay up to date with culinary trends and incorporate innovative ideas into menus to enhance the guest experience. 
•    Recruit, train, and develop kitchen staff, conducting regular performance reviews and ensuring ongoing skills development. 
•    Represent the kitchen professionally in all interdepartmental communications and contribute to the overall success of the hotel’s food and beverage operations.

    
Benefits & Perks     
•    Incredible team member discounts from your first day on-the-job.    
•    50% off stays at EVT hotels – Rydges, QT, Atura, Lylo and more.    
•    $2 movie tickets, plus Moonlight, Gold Class, Candy Bar discounts and more.    
•    Awesome winter and summer savings and discounts at Thredbo.    
•    Rapid career growth opportunities through our EVT network.    
•    Local community involvement, volunteering and charitable giving.    
•    Australia and NZ’s largest and most diverse experiences company  
  
  
Join Rydges Geelong and become an EVT experience creator, opportunity taker, the ultimate Daymaker. Join and make a positive impact on our people, communities, and environment every day.   
 
When you click apply, you’ll be taken to our secure EVT careers portal (powered by Dayforce). This is our official system for managing applications across the EVT Group. You’ll simply enter your details and answer a few quick screening questions so we can get to know you better. 
 
 
  
 

Rydges Darling Square is part of EVT, and being a part of EVT means believing in changing the game. Why? Because no one wants ordinary. If you're seeking to be part of the kind of wow-factor moments you can help shape, then you've come to the right place.  
  
About EVT
As market-leading experience creators, we bring to life some of the best-known brands and properties in entertainment, ventures, and travel. Our portfolio includes over 140 entertainment experiences like Event Cinemas and Moonlight Cinemas, 150 award-winning restaurants and bars, and 80+ hotels, including QT, Rydges, Atura, LyLo, Independent Collection by EVT and Thredbo. Our ventures include a ~$2.3B property portfolio and hotel management, just to name a few.   
  

About Rydges
Proudly Australian & New Zealand owned, Rydges Hotels & Resorts provides a diverse range of elevated city, suburban, and resort-style hotels. From classic charm to sophisticated style, our properties have every detail considered to deliver a refreshingly local experience with exceptional comforts catering to all guests. Join our team of local heroes dedicated to enhancing every guest’s stay. . 
  
About the Role 
Rydges Darling Square is on the hunt for a passionate and driven Executive Chef, this could be a great role for an experienced head chef or a senior sous chef looking for a step up. Overseeing a small, dedicated team, you’ll be responsible for delivering a great food experiences across both our restaurant and conference & events spaces. This is a hands-on leadership role where your flair for menu innovation, operational excellence, and team development will shine. 

Skills & Experience
•    Proven experience as a Head Chef or Senior Sous Chef ready to step into a leadership role. 
•    Strong background in hotel kitchens, with exposure to both restaurant and conference & events (C&E) operations. 
•    Hands-on leadership style with the ability to manage and inspire a small team.
•    Creative and confident in developing seasonal menus, and delivering a casual menu offering to guest. 
•    Skilled in managing food and labour costs, including rostering and cost of goods (COGs) control. 
•    Understanding of C&E catering for small-scale events such as corporate functions, awards nights, and occasional weddings. 
•    Ability to identify opportunities to grow in-room dining (IRD) and bar revenue streams. 
•    Strong organisational and communication skills, with a focus on quality, consistency, and guest satisfaction.

Key Responsibilities 
•    Lead the kitchen team to consistently deliver high-quality food across all hotel outlets, including the restaurant, buffet breakfast, and conference & events. 
•    Ensure all kitchen operations run smoothly by effectively rostering staff, managing labour costs, and maintaining appropriate staffing levels. 
•    Collaborate with the General Manager and F&B team on menu development, ensuring offerings are seasonal, cost-effective, and aligned with the hotel’s casual dining direction. 
•    Maintain strict adherence to food safety, hygiene, and OH&S standards, ensuring a clean and safe working environment at all times. 
•    Oversee stock rotation, inventory control, and the efficient use of supplies to minimise waste and control food costs. 
•    Supervise and support the kitchen brigade, delegating tasks appropriately and fostering a productive, team-oriented culture. 
•    Monitor and maintain the functionality and cleanliness of all kitchen equipment and workspaces. 
•    Stay up to date with culinary trends and incorporate innovative ideas into menus to enhance the guest experience. 
•    Recruit, train, and develop kitchen staff, conducting regular performance reviews and ensuring ongoing skills development. 
•    Represent the kitchen professionally in all interdepartmental communications and contribute to the overall success of the hotel’s food and beverage operations.

Benefits & Perks     
•    Incredible team member discounts from your first day on-the-job.    
•    50% off stays at EVT hotels – Rydges, QT, Atura, Lylo and more.    
•    $2 movie tickets, plus Moonlight, Gold Class, Candy Bar discounts and more.    
•    Awesome winter and summer savings and discounts at Thredbo.    
•    Rapid career growth opportunities through our EVT network.    
•    Local community involvement, volunteering and charitable giving.    
•    Australia and NZ’s largest and most diverse experiences company  
  
  
Join Rydges Darling Square and become an EVT experience creator, opportunity taker, the ultimate Daymaker. Join and make a positive impact on our people, communities, and environment every day.   
 
When you click apply, you’ll be taken to our secure EVT careers portal (powered by Dayforce). This is our official system for managing applications across the EVT Group. You’ll simply enter your details and answer a few quick screening questions so we can get to know you better. 
 
 
  
 

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Grand Sydney Hyde Park, 161 Elizabeth Street, Sydney, New South Wales, Australia, 2000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
Are you a passionate culinary leader ready to take your career to the next level? Sheraton Grand Sydney Hyde Park is seeking an experienced and dynamic Executive Sous Chef to join our prestigious team and lead our diverse Food & Beverage operations.
**About Us:**
Sheraton Grand Sydney Hyde Park is a premier luxury hotel located in the heart of Sydney. Our F&B operations are extensive and varied, serving guests across multiple outlets including:
+ In-Room Dining for 558 rooms
+ 19 versatile meeting rooms catering to conferences and events
+ The Gallery Tea Lounge - A la carte, Grab & Go & High Tea Stand & Buffet Offerings
+ Executive Lounge - Sheraton Club
+ Breakfast and Brunch Buffet Restaurant
+ 1 Hat Restaurant Sydney Common - Fine dining excellence
+ The Bar at Sydney Common
You will be leading a dedicated team of 60 culinary associates and stewarding professionals
**Role Overview:**
As Executive Sous Chef, you will be the vital second-in-command in our culinary team, supporting the Executive Chef in delivering exceptional culinary experiences across all outlets. You will oversee daily kitchen operations, ensure quality control, mentor and inspire a team of talented culinary associates, and maintain the highest standards of food safety and hygiene.
**Key Responsibilities:**
+ Lead and manage culinary operations across F&B areas
+ Collaborate with Executive Chef to develop innovative menus in line with the company's menu development processes and maintain consistency and profitability
+ Manage and train culinary staff, fostering a positive and productive environment
+ Ensure compliance with the company policies, health, safety, and sanitation regulations
+ Support large-scale events and banquets in coordination with conference services
+ Manage and improve cost control in line with the budget and increase efficiency of kitchen operations
**What We're Looking For:**
+ Proven experience in a senior culinary leadership role, preferably in luxury hotels or high-end hatted Or Michelin restaurants
+ Strong knowledge of Fine Dining a la carte, buffet and banqueting operations
+ Excellent leadership, communication, financial management, organizational skills & hands on approach
+ Passion for quality, innovation, and guest satisfaction
+ Ability to work in a fast-paced, dynamic environment and deliver the budgeted profits
Why Join Us?
Sheraton Grand Sydney Hyde Park offers a vibrant workplace culture, opportunities for professional growth, and the chance to work with some of the most talented culinary professionals in the industry. If you're ready to bring your passion and expertise to our kitchen, we want to hear from you!
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

**About us**
Are you a talented **Senior Chef** looking to join the world most international luxury hotel brand, working across various venues?
**HENO & REY -** Sitting on the corner of Hay and King Streets, the aptly named Heno & Rey (translating to Hay & King) brings a typically Spanish approach, where a meal can be a quick bite or a longer affair. A reinterpreted tapas bar, Heno & Rey is the place to meet a for a jug of fruity Sangria, sample fresh locally caught seafood from the raw bar, enjoy a plate of charcuterie or graze on more generous dishes with a glass or two of the finest WA wines.
+ -** where bold flavours are born over open flames, Ascua offers Stirling Ranges steaks and premium local seafood infused with the warmth of the wood fire. The theatre-style open kitchen will be a focal point of your visit, showcasing a sizzling wood-fired grill and chefs preparing dry-aged meats and seafood to perfection.
+ MEETING SUITES -** Delivering a fresh take on traditional meeting rooms and conference venues, The Gallery Meetings Suites at InterContinental Perth offers a residential style ideal for bespoke events, product launches, workshops and team lunches or dinners.
+ INTERCONTINENTAL LOUNGE -** With its panoramic vistas over Perth city, the club lounge provides our Club InterContinental guests with exclusive access to a new level of luxury that enhances the travel experience for breakfast, afternoon tea and evening canapes.
**Your day to day**
As the **Executive** **Sous Chef,** reporting to the Executive Chef, your passion for presentation and dedication to delivering flavour will complete each guest's experience in Heno & Rey, Ascua, Gallery Meeting Suites, Club InterContinental Lounge, Room Service & Staff Canteen.
By taking pride in your workspace, positively leading & inspiring your team of chefs and stewards, understanding commercial goals, keeping your standards high, and giving our menu the benefit of your expertise, you'll create some of our guests' most lasting memories.
**What we need from you**
The successful candidate will have;
+ Commercial Cookery qualification
+ Minimum 6 years experience in modern, busy venues / hotels which are known for using quality fresh produce, with a minimum of 3 years experience in a leadership/supervisory role, ideally as a Head Chef / Chef de Cuisine.
+ Experience leading a team through the use of a professional & positive leadership style
+ A working knowledge and understanding of HACCP procedures
+ Experience monitoring stock levels daily and ordering the correct quantities to meet the business needs
+ Experience in strategic rostering inline with the Hospitality Award provisions.
All candidates must also.
+ **Ongoing availability to work rostered shifts across seven days per week, including evenings, weekends and public holidays.**
+ **Unlimited and unrestricted working rights for Australia.**
**What we offer**
You'll be rewarded for your hard work with a range of benefits that supports you throughout your IHG career journey
+ Laundered uniform supplied
+ Paid birthday leave - hip hip hooray!
+ Proactive paid wellness and mental health days
+ Discounted CBD carparking
+ Some of the best colleague discounts across our IHG Hotels for accommodation, food and beverage
+ A massive colleague discounts platform for all your favorite brands and retailers
+ Paid parental leave
+ And importantly, your career journey will be supported through our lifelong development programs, IHG career milestone celebrations, and transfer of leave entitlements as you move and grow with IHG.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

Our client, El Toro Pizza & Restaurant is looking for a Head Chef to join the Team.



Job Duties and Responsibilities

• Create and update innovative menus, featuring seasonal items and limited-time specials to enhance the dining experience.

• Develop, test, and improve recipes based on customer feedback and current food trends.

• Ensure all menu items are consistent in quality, creativity, and variety.

• Monitor food costs, control expenses, and assist in setting profitable pricing strategies.

• Oversee daily kitchen operations and supervise food preparation to maintain high standards and efficiency.

• Prepare and cook complex menu items, including those with special dietary requirements such as gluten free, vegan, allergen-free and culturally specific meals.

• Maintain high standards for food quality, flavor, and presentation.

• Assign kitchen duties and monitor staff performance to ensure productivity, efficiency and timely service.

• Regularly perform quality checks to ensure culinary standards are met.

• Manage kitchen expenses by controlling food costs, reducing waste, and using resources wisely.

• Lead the hiring, training, and supervision of kitchen staff to ensure compliance with procedures, hygiene standards, food handling and safety.

• Promote a positive, team-oriented work environment and support staff development.

• Conduct regular stock checks to minimise wastage and manage supplies efficiently to meet budgetary requirements.

• Conduct regular inspections of kitchen equipment and facilities to ensure cleanliness and proper functionality and adherence to health, hygiene, safety and HACCP regulations.

• Set and manage kitchen budgets, keeping food and labor costs within target.

• Maintain strong communication with front-of-house staff to ensure smooth and engage with customers to uphold the restaurant’s brand and service standards.

• Gather and act on customer feedback to continuously improve food and service.



Eligibility requirements:

• Certificate IV or Diploma in the relevant field.

• Minimum 3 years of full-time relevant experience working as a Chef.

• Able to work independently and manage tasks without constant supervision.

• Experienced in leading and supervising a kitchen team.

• Strong communication skills for working with team members and customers.

• Good understanding of safety and hygiene standards in the kitchen.

• Capable of working well under pressure in a fast-paced environment



Salary Range: $75,000 - $80,000