Senior Sous Chef - Pre-Opening Sky Lounge, Perth

The Glen Hotel Pty; Perth; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive senior-level remuneration

Complimentary staff meals during shift

Free staff parking

Career development opportunities

Job summary

The EQ Hotel Management Pty Ltd is opening 1 Spring Sky Lounge in Perth. We seek an experienced Senior Sous Chef to lead the kitchen, guide the brigade, and deliver premium dining from day one.

You will manage operations across breakfast, lunch, and dinner, ensuring quality, cost control, and a seamless guest experience. Reporting to the Culinary Director, you will collaborate with front-of-house, oversee stock, and mentor staff.

Qualifications

• Minimum three years’ experience in a senior kitchen role with supervisory responsibilities.
• Certificate III or IV in Commercial Cookery; higher qualification considered favorable.
• Current Food Safety Supervisor Certificate or willingness to obtain one prior to commencement.
• Strong knowledge of HACCP, WHS and food hygiene standards.

Responsibilities

• Oversee breakfast, lunch and dinner kitchen operations.
• Lead, supervise and mentor the kitchen brigade to maintain high standards of quality and presentation.
• Oversee mise en place, service and pack-down for efficient operations.
• Contribute to menu development and culinary innovation aligned with Sky Lounge concept.
• Maintain compliance with WHS, HACCP and food safety requirements.
• Manage stock control, ordering and food costs to meet budgets.
• Coordinate with front-of-house to ensure seamless dining experiences.

Skills

Leadership

Stock control

Food safety

Communication

Time management

Cost management

Menu development

WHS & HACCP knowledge

Education

Certificate III/IV in Commercial Cookery

Higher qualification or trade certificate

Job description

The EQ Hotel Management Pty Ltd is opening 1 Spring Sky Lounge in Perth. We seek an experienced Senior Sous Chef to lead the kitchen, guide the brigade, and deliver premium dining from day one.

You will manage operations across breakfast, lunch, and dinner, ensuring quality, cost control, and a seamless guest experience. Reporting to the Culinary Director, you will collaborate with front-of-house, oversee stock, and mentor staff.