Lead Sous Chef — Open Kitchen & Guest Experience

IHG; Adelaide; On-site; AUD 90,000 - 120,000; Full time

Job summary

IHG KOOMO in Adelaide is seeking an experienced kitchen leader to oversee daily operations, uphold high food quality and presentation, and deliver memorable dining experiences for guests.

You will collaborate with the Chef de Cuisine on menu development, costing and training, supervise staff, manage labour and stock, and ensure HACCP compliance while fostering a positive, inclusive kitchen culture.

Qualifications

• Certificate IV in Commercial Cookery is essential.
• Minimum 5 years as a chef in hotel/restaurant with at least 2 years in supervision.
• Experience servicing multiple outlets (banquet, breakfast, high tea/events).
• Exposure to open and commercial kitchen environment is advantageous.
• Current Food Safety and Food Supervisor certifications are required.
• Ability to inspire passion and positivity in the team.
• Excellent verbal and written communication skills.

Responsibilities

• Lead the kitchen team during daily operations and service with clear planning and allocation.
• Ensure food quality, consistency and presentation meet recipes and standards.
• Collaborate with Chef de Cuisine on menu development, costing and training.
• Monitor food cost, labour, stock, and wastage; manage departmental targets.
• Maintain HACCP, safety and hygiene standards; ensure proper storage and handling.
• Coach and develop kitchen staff; support recruitment and onboarding as required.

Skills

5 years experience as a chef

2+ years supervisory experience

Banquet experience

Breakfast service experience

High tea/events experience

Open kitchen experience

Excellent communication skills

Inspire passion and positivity

Education

Certificate IV in Commercial Cookery

Food Safety Certification

Food Supervisor Certification

Job description

IHG KOOMO in Adelaide is seeking an experienced kitchen leader to oversee daily operations, uphold high food quality and presentation, and deliver memorable dining experiences for guests.

You will collaborate with the Chef de Cuisine on menu development, costing and training, supervise staff, manage labour and stock, and ensure HACCP compliance while fostering a positive, inclusive kitchen culture.