About Capella Sydney
A landmark reborn. Capella Sydney is a masterpiece of heritage restoration, blending iconic architecture with modern sophistication. Formerly part of Sydney’s Sandstone history, this carefully preserved building now offers luxurious spaces that tell the tales of its past, reimagined with timeless elegance for today and the future. Alongside our hotel’s offerings, the Lands and Education Buildings invite visitors to explore a curated collection of unique experiences.
Brasserie 1930 | 1 Chef Hat
Situated on the Young Street side of the hotel, Brasserie 1930 delivers an elevated dining experience in partnership with The Bentley Group. This ground-floor restaurant combines grandeur and sophistication, showcasing a menu of modern brasserie classics crafted from the finest Australian produce. With an extensive wine list and a dynamic yet approachable atmosphere, Brasserie 1930 celebrates age-old techniques such as curing, smoking, fermenting, preserving, and pickling, highlighting small-batch farmers and growers.
Position Summary
We are seeking a passionate and driven Chef de Cuisine (CDC) to lead the culinary vision of Brasserie 1930 in collaboration with The Bentley Group and the Executive Chef. This role requires a focus on quality, innovation, and seamless kitchen operations, ensuring exceptional guest experiences and fostering a high-performing team.
Service Hours: Open for lunch and dinner, Tuesday to Saturday.
Key Responsibilities
- Provide inspiring leadership to the culinary team, aligning with Capella’s brand values and vision to deliver exceptional guest experiences.
- Maintain flawless, upscale, and professional guest service standards, serving as a role model for kitchen excellence.
- Develop standard recipes to manage food costs effectively while achieving budget goals.
- Innovate and continuously improve menus to reflect industry trends and seasonal promotions.
- Collaborate with the Executive Chef to design special promotions and seasonal menus.
- Oversee kitchen operations to align with financial objectives and labour cost targets.
- Assign responsibilities to Sous and Junior Sous Chefs, regularly reviewing their performance.
- Ensure adherence to Health, Hygiene, and Safety guidelines in compliance with HACCP standards.
- Empower team members by delegating responsibility, fostering accountability, and providing regular feedback.
- Mentor and guide team members to achieve personal growth, career goals, and high engagement.
- Take an active role in career progression, succession planning, and team development.
Talent Profile
- Australian Citizen, Permanent Resident, or valid Australian working rights.
- Diploma/Bachelor’s degree in Culinary Management or equivalent experience.
- Proven experience in a similar role within hatted venues or luxury hotels/resorts.
- Strong culinary techniques and leadership skills.
- Excellent communication skills in spoken and written English.
- Competent in using Microsoft Office and other relevant systems.
What Capella Sydney Offers
- Collaborate with The Bentley Group and Sydney’s newest luxury hotel.
- Work in a beautifully restored heritage building with premium spaces and amenities.
- Be part of a supportive and dynamic work environment.
- Access online training for personal and professional growth.
- Complimentary shift meals and laundered uniforms.
- Enjoy hotel and group discounts.
- Opportunities for growth and development within the group.
Please note: Only shortlisted candidates will be contacted.