Job Description

As Junior Sous Chef you will:

- Assist the Executive Chef and Head Chef in supervising kitchen chefs, cooks and stewarding team.
- Manage food preparation and production to deliver innovative and inspired dishes that exceed guest expectations.
- Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet guidelines and HACCP requirements.
- Maintain the highest standard of hygiene and safety in line with Health & Safety regulations.
- Drive training, growth and development of kitchen team members, demonstrating consistent leadership during service periods.
- Collaborate with senior chefs and restaurant leads to design menus for special offerings, aiming to attract both in‑house guests and the local community.
- Work on a rotating roster that includes weekends and public holidays.

Qualifications

- Currently a highly experienced Chef de Partie or Junior Sous Chef working in a hotel setting.




- Confident leader who adapts to situations and is able to work across any kitchen section when required.
- Creative and passionate about elevating the guest dining experience.
- Holds appropriate trade and food safety qualifications.
- Sound knowledge of food trends and HACCP standards and procedures.
- Ability to work on a rotating roster that includes weekends and public holidays.
- Full work rights in Australia.

Benefits

- A fun & rewarding work setting.
- Worldwide discounted accommodation for you and your family & friends.
- Discounts on products and services with partners, including gym membership, electronics and more.
- Access to internationally recognised learning and development programs and opportunities.
- Worldwide work and travel opportunities through AccorHotels’ international network of more than 4000 hotels in over 90 countries.

Job‑Category: Culinary | Job Type: Permanent | Job Schedule: Full‑Time

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📌 Junior Sous Chef | Bacar Restaurant & Bar (City of Sydney)
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