Junior Sous Chef — Growth, Flexible Hours, Staff Discounts

1BSDC; Sydney; On-site; AUD 39,000 - 47,000; Part time

Benefits offered by this job

Staff discounts

Flexible hours

Training programs

Employee assistance program

Referral incentives

Global Marriott network

Job summary

Sheraton Sydney is seeking a Junior Sous Chef to join our vibrant kitchen team. You will oversee daily kitchen operations with the Executive Chef, coordinating with the culinary team on food production, event timings, and service quality.

You will lead and develop the kitchen team, ensure WHS/HACCP compliance, and contribute to menu design and creative buffet layouts. Excellent communication and 2-3 years of production kitchen experience are required.

Qualifications

• 2-3 years' experience in a production kitchen or similar environment.
• In-depth knowledge of HACCP.
• Excellent communication and interpersonal skills.
• Proven ability to lead by example and mentor a team.
• Driven to consistently deliver the very best results.

Responsibilities

• Overseeing the daily communications and operations of the kitchen in collaboration with the Executive Chef.
• Liaising daily with culinary team regarding all aspects of food production, set ups & timings for daily events.
• Communicating daily with main kitchen team.
• Ensuring a seamless and efficient kitchen service, focusing on product quality.
• Leading and developing the kitchen team through coaching and delegation.
• Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards.
• Ensuring supplier quality and cost management strategies are in place.
• Being innovative and assisting with menu design, buffet layouts and pushing the boundaries of creativity.

Skills

Leadership

Culinary expertise

Communication

HACCP knowledge

Team mentoring

Guest experience

Job description

Sheraton Sydney is seeking a Junior Sous Chef to join our vibrant kitchen team. You will oversee daily kitchen operations with the Executive Chef, coordinating with the culinary team on food production, event timings, and service quality.

You will lead and develop the kitchen team, ensure WHS/HACCP compliance, and contribute to menu design and creative buffet layouts. Excellent communication and 2-3 years of production kitchen experience are required.