Junior Sous Chef

AccorHotel; Western Australia; On-site; AUD 60,000 - 80,000; Full time

Job summary

A luxury hotel brand in Western Australia is seeking a Junior Sous Chef to manage kitchen operations and ensure food quality. Applicants should have a Certificate IV in Commercial Cookery or relevant experience, with strong skills in butchery and menu development. Experience in Greek or Mediterranean cuisine is preferred. This role offers a dynamic kitchen environment with opportunities for creativity and collaboration.

Qualifications

• Minimum of 5 years’ relevant experience in a kitchen.
• At least 3 years in a Junior Sous Chef or Senior Chef de Partie role.
• Good technical knowledge of cooking techniques and food trends.

Responsibilities

• Manage sections of the kitchen and ensure food quality.
• Assist Sous Chef in daily operations and menu planning.
• Oversee ordering and supplier relationships.

Skills

Food presentation standards

Meat and fish butchery

Menu development

Mentoring staff

Education

Certificate IV in Commercial Cookery

Job description

Overview

Join the opening team at Farra, the flagship restaurant of the soon-to-open HYDE Perth. Showcasing modern Greek and Mediterranean flavours, Farra combines coastal Cycladic style with a relaxed yet sophisticated atmosphere. With a menu inspired by seasonality and fresh, high-quality ingredients, Farra offers a dynamic environment where creativity, collaboration, and culinary excellence come together.

Responsibilities

• Manage all sections of the kitchen and ensure food quality, freshness, and presentation standards are met.
• Assist the Sous Chef in daily operations, including rostering, menu planning, and kitchen coordination.
• Oversee ordering, supplier relationships, and stock rotation.
• Maintain strict cleanliness, hygiene, and HACCP standards throughout the kitchen.
• Train, mentor, and motivate junior staff to achieve excellence.
• Support with menu development, bringing forward innovative ideas and food trend insights.
• Demonstrate skill and precision in meat and fish butchery.

Qualifications

• Certificate IV in Commercial Cookery or a minimum of 5 years’ relevant experience.
• At least 3 years in a Junior Sous Chef or Senior Chef de Partie role.
• Food Handler’s Certificate.
• Strong technical knowledge of food trends, cooking techniques, and HACCP standards.
• Proven experience in fish and meat butchery.
• Previous leadership/management experience preferred.
• Background in Greek or Mediterranean cuisine highly regarded.
• Full, unrestricted Australian working rights.