Sushi Chef (CDP)
Marriott global culinary · Doha
Restaurant
Pay not listedToday
← All jobs0/1 evidenced
Today
Chef de Cuisine (Full Time)
Hilton global culinary · Perth, Australia
$25–$70/hr
- Pay
- $25–$70/hr
- Employment
- Full-time
- Venue
- Restaurant
- Seniority
- Mid
- Apply
- External site
About the role
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 As a Chef de Cuisine, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
Build your application pack
Add only examples you can defend. We organise them for this role; we do not invent experience or qualifications.
CV evidence to tailor
Add a real example above before changing your CV.
Interview preparation
- • What example best proves: 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?
Evidence still needed: 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
Ask the application coach
One job-specific answer using the role and evidence above. Your evidence is sent only when you ask and is not stored in analytics.
Requirements
- 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