Chef de Partie - Breakfast

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day from the very start. When you join our team, that’s exactly what you’ll do every time you come to work! As our Chef de Partie - Breakfast, you’ll take ownership of your section and prepare high-quality breakfast dishes with consistency, care and attention to detail. You’re not just preparing the most important meal of the day, you’re helping create memorable dining experiences and spreading the light and warmth of Hilton hospitality to every guest.

Discover Your Next Destination

Located in the heart of Perth's CBD, Hilton Perth combines contemporary elegance with warm hospitality. Just moments from Elizabeth Quay, Brookfield Place, and the city's premier business and entertainment precincts, the hotel offers exceptional dining experiences, stylish accommodation, and outstanding service. As part of Hilton's flagship hotel in Western Australia, you'll have the opportunity to build a rewarding career while creating memorable experiences for our guests every day.

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

What It Takes to Make the Stay

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 a minimum of 12 months of full Australian Working rights (sponsorship is not offered)
• Physically based in the Perth Metropolitan Area or willing to relocate (no relocation allowance is offered)
• Previous experience as a Chef de Partie or experienced Commis Chef in a hotel, restaurant or similar environment
• Relevant commercial cookery qualification or equivalent culinary experience
• Strong knowledge of food preparation, cooking techniques and kitchen operations
• Good understanding of food safety, hygiene and HACCP standards
• Ability to work effectively in a fast-paced kitchen environment
• Strong teamwork, communication and organisational skills
• Flexibility to work across a rotating roster, including early mornings, weekends and public holidays
• A genuine passion for food, quality and delivering exceptional guest experiences

Here’s what you’ll do during a typical day:

• Prepare high-quality dishes: Prepare, cook and present dishes according to standard recipes, ensuring consistency in quality, taste and presentation.
• Support kitchen operations: Take ownership of your section and support the wider kitchen team to ensure smooth and efficient daily operations.
• Maintain food quality and standards: Monitor the quality and freshness of ingredients and ensure correct food storage, stock rotation and handling procedures.
• Maintain a clean and safe kitchen: Ensure all work areas are kept clean, organised and compliant with food safety and hygiene standards.
• Support cost management: Assist with portion control, minimising food waste and managing food costs to support departmental targets.
• Support and develop the team: Guide and support junior Team Members, share knowledge and contribute to a positive and collaborative kitchen environment.
• Uphold safety and compliance: Follow all health, safety, hygiene and sanitation requirements to maintain a safe environment for guests and Team Members.