Pullman Sydney Penrith and Western Sydney Convention Centre have an exciting opportunity for an experienced Executive Chef to lead our dynamic kitchen team!

Introducing WSCC & Pullman Sydney Penrith

• Western Sydney’s largest Conference and Convention Centre, featuring 1,250sqm of premium event space, a dedicated bar, reception and green room, and best-in-class audio visual technology.
• Penrith’s first five-star international hotel, offering 152 luxurious guest suites, an elite fitness centre, sauna, restaurant, bar and café, plus secure underground parking.
• Marcel Bar & Bistro – a 120-seat dining destination delivering an elevated and contemporary culinary experience.
• Tori Lobby Bar & Café – a stylish, bespoke all-day dining venue at the heart of the hotel, perfect for relaxed dining and social gatherings.

The Benefits of the Role

• Inclusive, flexible and engaging work environment, built on strong values and authenticity.
• Competitive remuneration package.
• Staff discounts across Accor’s 5,000+ hotels worldwide, plus Food & Beverage discounts at Panthers Group venues.
• A range of leave options and additional employee benefits.
• Complimentary onsite parking.

The Role of Executive Chef

• Reporting to the General Manager, you will lead, develop and inspire the kitchen brigade while overseeing culinary operations across the hotel’s restaurant, bar & café and conference centre to ensure exceptional food quality and service standards.
• Produce creative and innovative menu designs that enhance the guest experience and reflect culinary trends.
• Working closely with the front of house teams to ensure culinary excellence and seamless service delivery.
• Ensure food standards, preparation, presentation and cooking techniques are established and consistently maintained in line with brand standards.
• Implement effective cost control measures, showcase diverse culinary techniques, and foster a learning-oriented kitchen environment to enhance quality and team development.
• Maintain food costs at budgeted levels through careful preparation, portion control, service and storage of food products.
• Manage labour costs through effective workforce planning, including kitchen rostering, payroll oversight and productivity management, ensuring staffing levels align with operational needs and budget targets.
• Continuously evaluate and improve operations to achieve culinary excellence, outstanding guest experiences and alignment with business goals and strategies.

About You

• Proven experience as a Head Chef or Executive Chef, ideally within fine dining, hotel or large-scale event environments.
• Strong leadership skills with the ability to lead, motivate and develop a large, diverse kitchen team in a high-volume, fast-paced environment.
• Demonstrated experience in menu engineering, culinary innovation, financial management and cost control, with strong commercial awareness.
• Sound knowledge of food safety standards, HACCP principles and compliance requirements.
• A passion for delivering exceptional guest experiences, supported by strong customer service and interpersonal skills.
• Excellent communication, attention to detail and organisational skills, with a professional and positive approach to leadership.
• Recognised chef qualifications and relevant culinary certification are essential.
• Experience within a five-star hotel environment is highly regarded but not essential.
• Proficiency in Microsoft Office applications, including Outlook, Word and Excel.

Ready to Apply

If this sounds like the opportunity for you, please apply now!