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I am over 18Absorb the abundance. Ace Hotel Sydney seeks kind, curious and industrious humans to join our team.
Ace Hotel Sydney is our first-ever spot in Australia, set in the verve of Surry Hills. Inspired by the neighbourhood's vibrant rhythm, Ace Sydney is home to a bustling public Lobby alive nearly nightly with DJs and performers, a rebellious art program and sunken lounge just off the Lobby bar. We’ve also got three distinct restaurants led by award-winning culinary pros, including celebrated Copenhagen-based Australian chef, Beau Clugston's Kiln; our oasis for fresh, seasonal fare called LOAM; and a day-to-night laneway café, Good Chemistry. Now all we need is you.
About you
You are a calm and positive team player with a passion for food and the customer experience, leading by example in everything you do. With clear and concise communication, you seamlessly coordinate with both the kitchen and front-of-house teams, effortlessly taking direction in a high-energy environment.
As service unfolds, you thrive working autonomously while delivering high-quality dishes and a smooth, cohesive dining experience. Ideally, you have at least three years of experience in pastry or desserts, along with previous experience as a Chef de Partie in a kitchen with diverse offerings, including training junior chefs, managing orders, and overseeing stock levels. A strong understanding of kitchen safety protocols is essential, ensuring a safe and supportive work environment as you collaborate with your team.
The Perks
Joining our team means more than just working at one of Sydney's iconic venues. It's about becoming a key player in a community-driven, creative, and original team.
Here's what you can look forward to:
And that's not all! Enjoy attractive tips and staff benefits, including:
Discover a workplace where excellence meets enjoyment, and your contributions are truly valued.
Please note: You should have a minimum 2 years previous experience in the above or similar roles.
About the Role
Immerse yourself in the culinary charm of our award-winning venue as you collaborate with our Head Pastry Chef, Cake King Andy Bowdy, to design and coordinate beautiful dishes. Working a five-day week on a rotating roster, including weekends and nights, you will bring exceptional recipes to life in our restaurant.
Focusing on the dessert section, you will manage stock levels, prep ingredients, and contribute to menu and specials development—all while maintaining compliance with HACCP standards. Your strong experience in pastry and dessert creation will be key as you help shape sweet menu items fitting for all occasions, including lunch and dinner.
Interview required
Induction/onboarding required prior to starting role
STARTS 13, Feb 2025
ENDS Not Specified
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