Junior Sous Chef: Kitchen Leadership & Production

Westin Hotels & Resorts; Melbourne; On-site; AUD 55,000 - 75,000; Full time

Job summary

Westin Hotels & Resorts in Melbourne seeks an entry-level kitchen management professional to help achieve daily objectives. You will assist in leading staff, participate in food production, purchasing, and sanitation while supporting guest and employee satisfaction within the operating budget.

This role emphasizes hands-on cooking, supervising cooks, coordinating with restaurant and banquet operations, and maintaining high culinary standards.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Maintains food handling and sanitation standards.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.

Education

High school diploma or GED

2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major

Job description

Westin Hotels & Resorts in Melbourne seeks an entry-level kitchen management professional to help achieve daily objectives. You will assist in leading staff, participate in food production, purchasing, and sanitation while supporting guest and employee satisfaction within the operating budget.

This role emphasizes hands-on cooking, supervising cooks, coordinating with restaurant and banquet operations, and maintaining high culinary standards.