Junior Sous Chef

Accor; New South Wales; On-site; AUD 50,000 - 65,000; Full time

Job summary

Accor is seeking a Junior Sous Chef to partner with the Head or Executive Chef, contributing to remarkable dishes and a smooth kitchen operation. You will oversee a kitchen section, support menu development, and help manage food costs while mentoring junior staff.

You will ensure food safety standards, maintain hygiene, and lead by example to foster a high-performing, inclusive kitchen culture in line with Accor values.

Qualifications

• Proven experience as a Chef de Partie or similar role with leadership abilities.
• Strong culinary skills and a passion for creating exceptional dishes.
• Personal presentation and communication skills are imperative, along with positive energy and attitude.

Responsibilities

• Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help.
• Support the Head / Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs.
• Provide supervision and guidance to junior chefs, supporting onboarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values.
• Assist with administrative elements of the department including rostering, stock take, ordering and end of month reporting.
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation.

Skills

Leadership

Culinary skills

Communication

Food safety

Education

Certificate III in Hospitality

Job description

Purpose

As Junior Sous Chef, you will be the culinary partner to our Head or Executive Chef, contributing to the creation of remarkable dishes that captivate our customers. Your role will be instrumental in overseeing kitchen operations, food preparation, and menu innovation, ensuring every guests culinary journey remains a smooth and delightful one!

Primary Responsibilities

• Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help
• Supporting the Head / Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs
• Provide supervision and guidance to junior chefs, supporting the on boarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values
• Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation

Skills & Experience

• Proven experience as a Chef de Partie or similar role in a reputable culinary establishment with leadership abilities and track record of effectively managing kitchen teams
• Strong culinary skills and a passion for creating exceptional dishes
• Personal presentation & communication skills are imperative, along with positive energy & attitude
• Passionate about food and cooking, with a modern approach to menu planning and design
• The possession of a Certificate III in Hospitality (Commercial Cookery) – Essential
• Flexibly to work across a range of shifts including weekends and public holidays as required