Junior Sous Chef: Lead a Station & Craft Seasonal Menus

Accor Apartments & Realty; Adelaide; Presencial; AUD 60.000 - 75.000; Jornada completa

Descripción de la vacante

Accor Apartments & Realty in Adelaide is seeking a Junior Sous Chef to partner with the Head or Executive Chef, overseeing a section of the kitchen and ensuring smooth service while maintaining exceptional quality across all dishes.

You will assist with seasonal menu development, manage food costs, mentor junior kitchen staff, participate in rostering and stock control, and ensure strict adherence to food safety, HACCP and workplace health and safety regulations.

Formación

• Experience as a Chef de Partie or similar role in a reputable kitchen setting.
• Strong culinary skills and a passion for creating exceptional dishes.
• Certificate III in Hospitality (Commercial Cookery) – Essential.
• Willingness to work flexible shifts including weekends and public holidays.

Responsabilidades

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

Conocimientos

Leadership abilities

Chef de Partie experience

Strong culinary skills

Passionate about food and cooking

Personal presentation & communication

Flexible across shifts

Educación

Certificate III in Hospitality (Commercial Cookery)

Descripción del empleo

Accor Apartments & Realty in Adelaide is seeking a Junior Sous Chef to partner with the Head or Executive Chef, overseeing a section of the kitchen and ensuring smooth service while maintaining exceptional quality across all dishes.

You will assist with seasonal menu development, manage food costs, mentor junior kitchen staff, participate in rostering and stock control, and ensure strict adherence to food safety, HACCP and workplace health and safety regulations.