Sous Chef: Lead Multi-Outlet Kitchen at Airport Hotel

Stamford Hotels & Resorts; Sydney; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Career development and progression

Complimentary duty meals

Complimentary uniform cleaning

Job summary

Stamford Plaza Sydney Airport is seeking a talented Sous Chef to join our Kitchen Team. You will lead the kitchen brigade, work with the Head Chef, and support day-to-day operations across La Boca Bar & Grill, banquets, and Room Service.

We value hands-on leadership, high food quality, and strong food safety standards. Experience with charcoal/open-fire cooking and Argentinian or South American cuisine is highly regarded.

Qualifications

• Experience as Sous Chef or senior kitchen role in hotel/restaurant.
• Certificate IV qualifications or equivalent in kitchen management or cookery.
• Strong leadership with ability to train and develop kitchen team.
• Familiarity with HACCP and food safety practices.

Responsibilities

• Assist Head Chef with day-to-day management of kitchen operations across outlets.
• Lead, train and support kitchen brigade to maintain a motivated team.
• Prepare, cook and present high-quality dishes per Stamford standards.
• Ensure consistent food quality, presentation and portion control.
• Support food cost controls, stock management and minimising waste.
• Contribute to menu development and efficient banquet/function operations.
• Oversee kitchen operations during service to ensure smooth delivery.

Skills

Leadership

Team training

Time management

Communication

Education

Certificate IV in Kitchen Management

Certificate IV in Commercial Cookery

Equivalent relevant qualification

Tools

Charcoal grills

Wood-fire cooking

Job description

Stamford Plaza Sydney Airport is seeking a talented Sous Chef to join our Kitchen Team. You will lead the kitchen brigade, work with the Head Chef, and support day-to-day operations across La Boca Bar & Grill, banquets, and Room Service.

We value hands-on leadership, high food quality, and strong food safety standards. Experience with charcoal/open-fire cooking and Argentinian or South American cuisine is highly regarded.