Junior Sous Chef: Live-Fire, Seafood & Pizza Artisan

Dedes Waterfront Group; Sydney; On-site; AUD 65,000 - 75,000; Full time

Benefits offered by this job

Competitive salary package

Career progression opportunities

Ongoing training and leadership dev.

Flexible rotating rosters

Health and wellbeing resources

Venue discounts 20-40% across Applejak

Job summary

Applejack Hospitality is seeking a passionate Junior Sous Chef for The Botanist in Kirribilli. Join one of Sydney’s leading hospitality groups, working under the Head Chef to develop menus, lead a busy kitchen, and maintain top quality and consistency.

You will train and develop team members, manage stock, and uphold food safety standards while embracing a dynamic venue environment with flexible rosters and growth opportunities.

Qualifications

• Experience as a Chef de Partie or Junior Sous Chef in a busy kitchen.
• Strong culinary skills and a passion for food.
• Excellent communication, organisation, and teamwork skills.
• Ability to perform under pressure while maintaining high standards.
• Knowledge of kitchen operations, stock management, and food safety.
• Relevant food safety certification and flexibility to work evenings, weekends, and public holidays.

Responsibilities

• Support the Head Chef and Sous Chef with menu development, preparation, and service.
• Assist in leading, training, and developing kitchen team members.
• Maintain high standards of food quality, presentation, and consistency.
• Help manage kitchen operations, stock control, ordering, and food waste.
• Ensure food safety, hygiene, and cleanliness standards are met.
• Contribute ideas for seasonal specials and menu improvements.
• Promote a positive, collaborative, and efficient kitchen environment.

Skills

Culinary skills

Leadership

Teamwork

Food safety awareness

Education

Food safety certification

Job description

Applejack Hospitality is seeking a passionate Junior Sous Chef for The Botanist in Kirribilli. Join one of Sydney’s leading hospitality groups, working under the Head Chef to develop menus, lead a busy kitchen, and maintain top quality and consistency.

You will train and develop team members, manage stock, and uphold food safety standards while embracing a dynamic venue environment with flexible rosters and growth opportunities.