Junior Sous Chef Full Time

• Supporting the Executive Chef with menu development recipe costing and seasonal specials balancing creativity with guest appeal and commercial performance.
• Assisting with food cost management stock control ordering monthly stocktakes and waste reduction.
• Leading the kitchen during service ensuring consistency in food quality presentation and timing.
• Working hands-on alongside the team and setting the standard through your own performance.
• Supporting coaching and developing chefs and junior team members creating a positive culture of learning and accountability.
• Maintaining clear communication across the kitchen and wider F&B team particularly during busy service periods.
• Supporting effective kitchen rostering and labour management to achieve wage and productivity targets.
• Maintaining appropriate par levels and ensuring produce is ordered stored and utilised efficiently.
• Driving consistency in kitchen standards food safety hygiene and WHS.
• Supporting the induction training and ongoing development of new and existing team members.
• Taking ownership of the kitchen operation and providing leadership in the Executive Chefs absence.
• Contributing ideas and challenging the team to continually improve the way we work and the experiences we create for our guests.

Qualifications :

What we are looking for

• An experienced Junior Sous Chef preferably with knowledge of Asian cuisine.
• A recognised trade qualification in Commercial Cookery Culinary Arts or equivalent with further studies in Culinary or Hospitality Management highly regarded.
• Strong culinary skills and sound knowledge of commercial kitchen operations.
• Previous experience leading a section or supervising a kitchen team.
• A hands-on lead-by-example leadership style.
• The confidence to lead service and make sound decisions in the Executive Chefs absence.
• A genuine interest in coaching teaching and developing others.
• Good understanding of food cost portion control stock management and waste reduction.
• An interest in menu development seasonal produce and the commercial thinking behind a successful menu.
• Strong organisation and the ability to prioritise in a fast-paced environment.
• Clear communication and the maturity to provide direction feedback and support to the team.
• A collaborative no-ego approach and genuine passion for creating memorable guest experiences.
• Be flexible and rotate to work across breakfast lunch and dinner to ensure service standards expected are being achieved.

You must have working rights in Australia

Additional Information :

What is in it for you

• ALL Heartist Membership - Take advantage of discounts on accommodation and food & beverage worldwide!
• Family & Friends Discounts - Available on a range of accommodation services and events for those who mean the most to you
• Accor Live Limitless (ALL) Loyalty Program - Earn status & reward points on your worldwide stays
• Learn Your Way with a sophisticated modern training platform which offers a constantly expanding database of free industry focused training
• Be part of a dynamic hotel environment with a supportive and fun team
• Recognition of service anniversaries and Accor Tenure Milestones.

Remote Work :

No

Employment Type :

Full-time