Banquets Junior Sous Chef - Lead Kitchen & Growth

InterContinental Hotels & Resorts; Randwick City Council; On-site; AUD 60,000 - 75,000; Full time

Benefits offered by this job

Laundry for business attire

Room discounts

Products & services discounts program

Best training in the business

Job summary

InterContinental Sydney Coogee Beach is seeking a Junior Sous Chef to lead during service, oversee kitchen operations and craft exceptional signature dishes alongside the Executive Chef. This role focuses on our Banquets offering and will work collaboratively across all kitchen areas, including support to bar and restaurant as required.

You will drive consistency in food quality, assist with menu development based on seasonal ingredients, and coach the team to maintain high standards while

Qualifications

• Certificate IV in Commercial Cookery or equivalent.
• 2–4 years’ experience as a Chef with supervisory or management experience.
• Full working rights in Australia; sponsorship is not available.
• Ability to inspire passion, enthusiasm and positivity in the team.
• Excellent verbal and written communication; guest engagement.
• Understanding Australian food standards and food safety certification.
• Experience in open kitchen environments is advantageous.

Responsibilities

• Deliver consistent quality in food preparation, flavour and presentation across all outlets.
• Lead daily operations including prep, cooking in service and plating.
• Work with the Sous Chef to ensure menus reflect seasonal ingredients and customer preferences.
• Ensure optimum food stock ordering and accurate stock takes.
• Monitor food costs and implement measures to control expenses.
• Supervise daily kitchen activities and manage staffing and labour costs.
• Develop the team through coaching, feedback and recognition.

Skills

Team leadership

Communication

Open kitchen experience (adv.)

Education

Certificate IV in Commercial Cookery

Job description

InterContinental Sydney Coogee Beach is seeking a Junior Sous Chef to lead during service, oversee kitchen operations and craft exceptional signature dishes alongside the Executive Chef. This role focuses on our Banquets offering and will work collaboratively across all kitchen areas, including support to bar and restaurant as required.

You will drive consistency in food quality, assist with menu development based on seasonal ingredients, and coach the team to maintain high standards while