Chef de Partie

Chef de Partie – Hotel Indigo Melbourne Little Collins and Holiday Inn Melbourne Bourke Street Mall 

Nestled in the heart of Melbourne's vibrant CBD, an exciting new holiday destination has arrived – discover the boutique charm of Hotel Indigo and the modern comfort of Holiday Inn, offering a unique blend of hospitality experiences across 452 rooms.

One of Melbourne’s most iconic CBD arcades has been reimagined with the redevelopment of "Melbourne Walk," now home to IHG’s first Australian dual-branded hotel project. 

Open the door into Hotel Indigo, and guests can expect local character, modern design and warm, professional service with a vibrant and individual flavour, bringing the edgy laneway neighbourhood of Little Collins Street to life.

Making the most of the retail haven, Holiday Inn will offer a modern, fresh and friendly stay for a wide variety of guests coming to enjoy the convenience and value they know and love from Holiday Inn, and all that Bourke Street Mall has to offer. 

At Hotel Indigo, guests can dine at “The Fern Bar & Dining”, a European bar-led eatery inspired by the character and charm of the local neighbourhood, while the Holiday Inn, “The Greenery” offers an inviting All Day Dining experience in its open lobby.

Both venues are supported by a single, centrally located kitchen that will serve up unforgettable dishes – anytime, anywhere our guests choose to dine.

To bring this to life, we’re currently searching for a Demi Chef to join our team on Part-time basis! 

 

 

A little taste of your day-to-day 

Support the Executive Sous Chef to direct daily kitchen activities and prepare our delicious food 

Organize and set up station, ensuring all ingredients and equipment are readily available. 

Preparing and cooking a variety of ala carte dishes according to established recipes and guest preferences. 

Paying close attention to presentation, garnishing dishes with precision and creativity to enhance visual appeal. 

Always maintain a hygienic kitchen area, following HACCP regulations. 

Provide support to ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure the kitchen is always running smoothly. 

Promote teamwork and quality service through daily communication and coordination with other departments.

Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests 

Assisting the Executive Sous Chef and Executive Chef in creating menu items, recipes and developing dishes 

 

What we need from you 

Certificate III in commercial cookery or equivalent 

Experienced – minimum 3 years’ experience as a chef & at least 1 year in supervisory capacity 

Food Safety Certification 

Demonstrated Mastery in a wide range of cooking techniques, food preparation methods, and kitchen equipment use is essential. 

Flexibility– night, weekend and public holiday shifts are all part of t...