Hotel Sous Chef: Lead Creative Menus, PM Shifts

Pullman; Sydney; On-site; AUD 70,000 - 95,000; Full time

Job summary

Pullman Sydney Hyde Park is seeking a forward-thinking Sous Chef to lead and energise our culinary brigade in Sydney’s Hyde Park precinct. The role offers opportunities to guide menus, mentor staff, and drive seasonal innovation across Bistro, Bar, room service and events up to 300 guests.

You will oversee stock control, food safety adherence, and collaboration with the Executive Chef to roster and develop a high-performing kitchen team.

Qualifications

• Must have previous experience in a similar role in the hotel industry.
• A strong understanding of food cost and control.
• A strong understanding of food safety requirements and HACCP.
• Strong product knowledge of seasonal ingredients.
• Culinary trade qualification.
• Computer & administrative skills.
• Must have valid full Australian working rights – sponsorship is not available for this role.
• Available to work flexible rosters and PM shifts.
• Applicants must have full working rights in Australia at the time of application.

Responsibilities

• Lead the kitchen with creative energy in the Executive Chef’s absence, championing fresh concepts and modern techniques.
• Elevate presentation and flavour profiles through seasonal, locally inspired innovation.
• Co-create and refine menus that surprise and delight—balancing guest expectations with culinary daring.
• Have strict stock control procedures implemented and maintained ensuring minimum wastage.
• Liaise with the rest of the Hotel regarding any exciting changes to menu items.
• Assist the Executive Chef with preparation of rosters.
• Cultivate positive work environment and in development of kitchen team members.

Skills

Hotel industry experience

Food cost control

Food safety HACCP

Seasonal ingredients knowledge

PM shifts availability

Education

Culinary trade qualification

Tools

Computer & administrative skills

Job description

Pullman Sydney Hyde Park is seeking a forward-thinking Sous Chef to lead and energise our culinary brigade in Sydney’s Hyde Park precinct. The role offers opportunities to guide menus, mentor staff, and drive seasonal innovation across Bistro, Bar, room service and events up to 300 guests.

You will oversee stock control, food safety adherence, and collaboration with the Executive Chef to roster and develop a high-performing kitchen team.