Junior Sous Chef

MGallery; Melbourne; Vor Ort; AUD 55.000 - 65.000; Vollzeit

Benefits dieser Stelle

Culinary career development

Global learning opportunities

Discounted accommodation

Discounted dining across Accor hotels

Employee benefits

Zusammenfassung

Hotel Chadstone Melbourne MGallery is seeking a motivated Junior Sous Chef to join our luxury kitchen team. You will support daily kitchen operations across outlets, with a focus on Conference & Events and breakfast service, helping maintain food quality and consistency.

You will contribute to menu development, cost control and training of junior chefs while upholding HACCP and safety standards in a high-end environment. Rotating rosters and collaboration with Front of House are essential.

Qualifikationen

• Previous experience in a professional kitchen, ideally in a hotel or premium hospitality environment.
• Experience across Conference & Events and breakfast service.
• Relevant commercial cookery qualifications and a strong understanding of professional kitchen operations.
• A genuine passion for food, quality ingredients and consistent presentation.
• An understanding of food cost control, stock management, portion control and waste reduction.
• Strong organisational skills and the ability to coordinate preparation and service across multiple requirements.
• Emerging leadership skills, with the confidence to support, guide and develop junior team members.

Aufgaben

• Supporting the Executive Chef and senior kitchen team in the daily operation of the kitchen.
• Assisting with the preparation and delivery of high-quality food across breakfast, Conference & Events and other outlets as required.
• Coordinating kitchen preparation and service to ensure dishes are delivered consistently, efficiently and to the required standard.
• Supporting the supervision, training and development of Commis Chefs and other kitchen team members.
• Maintaining high standards of food presentation, quality, flavour and consistency.
• Assisting with ordering, receiving, stock rotation and inventory control to maintain appropriate stock levels.
• Monitoring food costs, portion control and product utilisation to support departmental budgets.
• Minimising food waste through effective preparation, storage and ingredient utilisation.
• Assisting with recipe costing, menu development and daily specials.
• Maintaining clear communication with Front of House, Food & Beverage, Stewarding and other departments to ensure smooth service delivery.
• Communicating dietary requirements, allergies, special requests and service changes accurately to the kitchen team.
• Assisting with kitchen rostering, labour management and daily operational planning.
• Supporting menu launches, tastings, special events and ongoing improvements to kitchen operations.
• Maintaining food safety, hygiene, allergen management and cleaning standards in line with HACCP procedures and workplace health and safety requirements.
• Monitoring food temperatures, labelling, date coding and storage practices to ensure compliance.
• Ensuring equipment is used safely and reporting maintenance issues or faults promptly.

Kenntnisse

Professional kitchen experience

Chef leadership skills

Food cost control

Menu development

Team coordination

Ausbildung

Commercial cookery qualification

Jobbeschreibung

At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, industry training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.

Who we are…

Hotel Chadstone Melbourne MGallery is a luxury hotel located alongside Chadstone, The Fashion Capital. From our signature Italian restaurant, Pastore, to Altus Rooftop Bar & Lounge, breakfast service and our Conference & Events offering, we deliver distinctive food and beverage experiences with a focus on quality, creativity and attention to detail.

What you'll be doing…

We are looking for a motivated and talented Junior Sous Chef to join our kitchen team at Hotel Chadstone Melbourne MGallery.

Working closely with our senior chefs, you will support the day to day kitchen operations across our outlets, with a particular focus on Conference & Events and breakfast service. You will play an important role in maintaining food quality and consistency, supporting the development of our culinary team and ensuring every dish meets the standards expected of a luxury hotel.

This is an opportunity for a developing chef ready to take the next step in their career, strengthen their leadership skills and gain broader experience across kitchen operations, menu development, food cost control and team management.

Tasks and responsibilities include:

Supporting the Executive Chef and senior kitchen team in the daily operation of the kitchen.

Assisting with the preparation and delivery of high-quality food across breakfast, Conference & Events and other Food & Beverage outlets as required.

Coordinating kitchen preparation and service to ensure dishes are delivered consistently, efficiently and to the required standard.

Supporting the supervision, training and development of Commis Chefs and other kitchen team members.

Maintaining high standards of food presentation, quality, flavour and consistency.

Assisting with ordering, receiving, stock rotation and inventory control to maintain appropriate stock levels.

Monitoring food costs, portion control and product utilisation to support departmental budgets.

Minimising food waste through effective preparation, storage and ingredient utilisation.

Assisting with recipe costing, menu development and daily specials.

Maintaining clear communication with Front of House, Food & Beverage, Stewarding and other departments to ensure smooth service delivery.

Communicating dietary requirements, allergies, special requests and service changes accurately to the kitchen team.

Assisting with kitchen rostering, labour management and daily operational planning.

Supporting menu launches, tastings, special events and ongoing improvements to kitchen operations.

Maintaining food safety, hygiene, allergen management and cleaning standards in line with HACCP procedures and workplace health and safety requirements.

Monitoring food temperatures, labelling, date coding and storage practices to ensure compliance.

Ensuring equipment is used safely and reporting maintenance issues or faults promptly.

What we're looking for...

Previous experience in a professional kitchen, ideally in a hotel or premium hospitality environment.

Experience across Conference & Events and breakfast service will be highly regarded.

Relevant commercial cookery qualifications and a strong understanding of professional kitchen operations.

A genuine passion for food, quality ingredients and consistent presentation.

An understanding of food cost control, stock management, portion control and waste reduction.

Strong organisational skills and the ability to coordinate preparation and service across multiple requirements.

Emerging leadership skills, with the confidence to support, guide and develop junior team members.

Clear communication skills and the ability to work collaboratively with kitchen and operational teams.

A sound understanding of food safety, HACCP, allergen management and workplace health and safety.

A proactive approach, strong attention to detail and the ability to remain calm under pressure.

Flexibility to work a rotating roster, including early mornings, evenings, weekends and public holidays as required.

What’s in it for you...

• The opportunity to develop your culinary career within a luxury MGallery hotel.
• Exposure to diverse kitchen operations, including Conference & Events, breakfast and restaurant service.
• The opportunity to strengthen your leadership and commercial skills, with a pathway towards future Sous Chef opportunities.
• Access to Accor's global learning and development opportunities.
• Exclusive employee benefits, including discounted accommodation and dining across Accor hotels worldwide.
• The opportunity to work alongside an experienced culinary team and contribute ideas to menus, food quality and kitchen operations.