Creative Sous Chef - Lead Kitchen & Menu Innovation (Sydney)

Everi Pty; Sydney; On-site; AUD 65,000 - 85,000; Full time

Job summary

Pullman Sydney Hyde Park, part of the Accor group, invites a skilled Sous Chef to lead in the Executive Chef's absence. The role oversees culinary operations across the hotel’s restaurant, room service, breakfast venue and large-scale events, with a focus on innovation and quality.

You will manage seasonal menus, champion fresh techniques, and mentor kitchen staff while maintaining strict food cost controls and HACCP standards. A dynamic, guest-focused environment awaits.

Qualifications

• Experience in a hotel or similar luxury property and kitchen leadership.
• Strong understanding of food cost and control.
• Strong understanding of food safety requirements and HACCP.
• Knowledge of seasonal ingredients and modern techniques.

Responsibilities

• Lead the kitchen in the Executive Chef's absence with energy and modern techniques.
• Elevate presentation and flavour through seasonal, locally inspired concepts.
• Co-create and refine menus balancing guest expectations with culinary daring.
• Maintain strict stock control and minimise wastage.
• Coordinate with hotel teams on menu changes and events.
• Assist with rosters and support the kitchen team development.
• Foster a positive work environment and ongoing training for staff.

Skills

Food cost control

Food safety HACCP

Seasonal ingredients knowledge

Education

Culinary trade qualification

Job description

Pullman Sydney Hyde Park, part of the Accor group, invites a skilled Sous Chef to lead in the Executive Chef's absence. The role oversees culinary operations across the hotel’s restaurant, room service, breakfast venue and large-scale events, with a focus on innovation and quality.

You will manage seasonal menus, champion fresh techniques, and mentor kitchen staff while maintaining strict food cost controls and HACCP standards. A dynamic, guest-focused environment awaits.