Exceptional Hospitality Starts with You
Picture yourself leading a team that creates unforgettable dining experiences every single day. When you join our Hotels team, that's exactly what you'll do every time you come to work! You will lead culinary operations with creativity, precision, and passion. As a Chef de Cuisine, you're not just overseeing our talented kitchen team – you're spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest
Discover Your Next Destination
Nestled on the banks of the Swan River, neighboring the iconic Elizabeth Quay, DoubleTree by Hilton Perth Waterfront offers guests a serene atmosphere, right in the heart of the city. With stunning waterfront views, contemporary accommodation, and exceptional dining venues, our hotel is dedicated to delivering the warm DoubleTree welcome and creating memorable experiences for every guest.
A World of Rewards
- Enjoy the convenience of a fully provided and laundered uniform
- Complimentary fresh and healthy meals while on duty
- Personalised development with support from our on-site Learning & Development Manager, plus global career opportunities across Hilton.
- Make a meaningful impact through our award-winning Corporate Responsibility programmes – learn more (Responsible Business | Travel with Purpose | Hilton TWP)
- Go Hilton Team Member Travel Program – enjoy heavily discounted hotel stays from as little as $70 per night across the globe
- Fitness Passport - access a wide network of gyms and fitness centres
- Up to 25% off Food & Beverage across participating outlets
- Year-round recognition programmes celebrating your contributions and achievements
- Wellbeing initiatives to support your mental and physical health
Here’s what you’ll do during a typical day:
- Oversee daily culinary operations: Manage food preparation and production, ensuring consistency, quality, and adherence to cost controls to optimize profitability
- Develop and execute menus: Collaborate with the Culinary & Food and Beverage Manager to create and refine menus, incorporating seasonal ingredients and culinary trends
- Manage inventory and procurement: Oversee ordering, inventory control, and vendor relationships to maintain cost efficiency while ensuring high-quality ingredients
- Support financial performance: Participate in P&L reviews, manage food and labor costs, and implement strategies to improve operational efficiency and profitability
- Enhance guest experiences: Engage with guests and internal stakeholders, gather feedback, and support initiatives to elevate the dining experience
- Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
- Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
- Have full Australian Working Rights (sponsorship is not offered)
- Physically based in the Perth Metropolitan Area or willing to relocate (no relocation allowance is offered)
- Minimum 5 years of progressive culinary experience in a high-standard hotel, or restaurant environment, with at least 2 years in a senior kitchen leadership role (e.g. Sous Chef or equivalent)
- Proven ability to manage high-volume food production across multiple outlets, including à la carte, buffet, and banquet/events catering
- Strong command of food costing, menu engineering, stock control, and kitchen budgeting to drive profitability without compromising quality
- Demonstrated expertise in a wide range of cooking techniques, cuisine styles, and modern plating and presentation standards
- Solid understanding of HACCP principles, food safety legislation, and workplace health & safety requirements
- Experience leading, coaching, and developing a diverse kitchen brigade, fostering a positive, high-performance team culture
- Proven track record in rostering, workforce planning, and managing kitchen labour costs effectively
- Strong communication and interpersonal skills, with the ability to collaborate cross-functionally with Food & Beverage, Events, and operational teams
- Ability to remain calm, make sound decisions under pressure, and adapt to the fast-paced demands of a busy hotel kitchen