Junior Sous Chef - Lead Kitchen & Inventive Menus

Sheraton Hotels & Resorts; Sydney; Vor Ort; AUD 34.000 - 48.000; Teilzeit

Benefits dieser Stelle

Staff discounts

Flexible hours/locations

Training programs

Employee Assistance Program

Referral incentives

Global Marriott network

Zusammenfassung

Sheraton Hotels & Resorts in Sydney is seeking a Junior Sous Chef to join our kitchen team. You will oversee daily communications and operations with the Executive Chef, coordinate with culinary staff on production, set ups and timing for events, and ensure high quality service.

You will lead and develop the kitchen team, enforce WHS, Hygiene and HACCP standards, manage supplier quality and costs, and contribute to menu design and buffet layouts, while delivering outstanding guest experiences.

Qualifikationen

• Excellent communication and interpersonal skills.
• Proven ability to lead by example and mentor a team.
• The drive to consistently deliver the very best results.
• 2-3 years' experience in a production kitchen or similar environment.
• In-depth knowledge of HACCP.
• Exceptional culinary expertise coupled with a strong training ability.

Aufgaben

• 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.

Kenntnisse

Communication

Leadership

Results driven

Kitchen experience

HACCP knowledge

Culinary expertise

Jobbeschreibung

Sheraton Hotels & Resorts in Sydney is seeking a Junior Sous Chef to join our kitchen team. You will oversee daily communications and operations with the Executive Chef, coordinate with culinary staff on production, set ups and timing for events, and ensure high quality service.

You will lead and develop the kitchen team, enforce WHS, Hygiene and HACCP standards, manage supplier quality and costs, and contribute to menu design and buffet layouts, while delivering outstanding guest experiences.