Sous Chef Leader | High-Volume Kitchen & Career Growth

IHG Hotels & Resorts; Western Australia; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Paid birthday leave

Enhanced parental leave options

Proactive health days

Workplace support

Career growth opportunities

Hotel perks

Job summary

Holiday Inn Perth City Centre is seeking a proactive Sous Chef to lead daily kitchen operations in a high-volume environment. You will work with the Head Chef to influence menus, drive quality and presentation, and maintain HACCP standards in a fast-paced hotel kitchen.

The ideal candidate has 3+ years in a Sous Chef role, a Certificate III/IV in Commercial Cookery, and strong leadership and cost-control skills.

Qualifications

• 3+ years’ experience as a Sous Chef or similar in a high-volume kitchen.
• Certificate III/IV in Commercial Cookery (preferred).
• Food Safety Supervision Certificate (preferred).
• Strong leadership and team development skills.
• Solid understanding of food safety, HACCP, and compliance standards.
• Ability to stay calm and focused under pressure.
• Flexibility to work evenings, weekends, and public holidays.

Responsibilities

• Leading daily kitchen operations and supporting the Head Chef
• Ensuring high food quality, consistency, and presentation
• Managing stock, ordering, and food cost control
• Maintaining strong food safety and HACCP standards
• Coaching and developing colleagues
• Assisting with rostering and workforce planning
• Collaborating with other departments to deliver seamless service
• Stepping in wherever needed - because great teams back each other

Skills

Leadership

Team development

Food safety HACCP

High-volume kitchen

Evenings/weekends/holidays

Education

Certificate III/IV in Commercial Cookery

Food Safety Supervision Certificate

Job description

Holiday Inn Perth City Centre is seeking a proactive Sous Chef to lead daily kitchen operations in a high-volume environment. You will work with the Head Chef to influence menus, drive quality and presentation, and maintain HACCP standards in a fast-paced hotel kitchen.

The ideal candidate has 3+ years in a Sous Chef role, a Certificate III/IV in Commercial Cookery, and strong leadership and cost-control skills.