Junior Sous Chef — Lead & Elevate a World-Class Kitchen

Crown Resorts; Western Australia; Presencial; AUD 55 000 - 70 000; Tempo integral

Resumo da oferta

Crown Resorts is seeking a Junior Sous Chef to lead and mentor kitchen teams while delivering exceptional guest experiences in a world-class hospitality environment.

You will support daily operations, uphold HACCP standards and help drive quality, safety and continuous improvement across the kitchen. This role requires availability across 7 days, including weekends and public holidays.

Qualificações

• Experience as a Junior Sous Chef or similar leadership roles within kitchen environments.
• Strong culinary knowledge and operational expertise.
• A passion for developing and mentoring others.
• Excellent communication and leadership skills.
• A commitment to quality, safety and continuous improvement.
• Certificate III in Commercial Cookery (minimum requirement).
• Current & valid Food Safety Supervisor Certificate (essential).
• Successful applicants must have full availability across 7 days, including Weekends and Public Holidays.

Responsabilidades

• Supporting daily kitchen operations and service delivery
• Leading, coaching and developing culinary team members
• Maintaining exceptional food quality, consistency and presentation standards
• Championing food safety, HACCP and compliance requirements
• Assisting with rostering, stock control and kitchen efficiencies
• Contributing to a positive, high-performing and collaborative culture
• Driving exceptional guest experiences through culinary excellence

Conhecimentos

Culinary leadership

Kitchen operations

Food safety HACCP

Team development

Communication

Formação académica

Certificate III in Commercial Cookery

Descrição da oferta de emprego

Crown Resorts is seeking a Junior Sous Chef to lead and mentor kitchen teams while delivering exceptional guest experiences in a world-class hospitality environment.

You will support daily operations, uphold HACCP standards and help drive quality, safety and continuous improvement across the kitchen. This role requires availability across 7 days, including weekends and public holidays.