About Us:
At The Big Group, we are all about the essence of true hospitality, made for the 21st century. From sourcing ingredients, training our staff, and curating the details, the greatArtof Australian Hospitalityis its ability to flex from formal to relaxed, ultra-contemporary to authentically multicultural, and to show everyone a good time. When it comes to our team, Fun is Fundamental! We believe that a dynamic and enjoyable work environment is key to delivering exceptional service. Our team is passionate, energetic, and dedicated to creating memorable experiences for our guests while having a excellent time doing it!

Our Venue:
Situated in the heart of Sydney's CBD, this corporate space is made up of two state of the art buildings operating under one roof. Within the operation The Big Group manages all the hospitality for 8,500 employees as well as external clients, across multiple floors of meeting rooms, event spaces, café outlets and an Event Centre that caters up to 1000 people.
Our meeting room and client floors offer personalised high-touch service for meetings, executive dining and formal events. We operate a stunning 3 level, tech-advanced event centre, encompassing a 550 pax seated main area, pre-function areas, lounge, meeting rooms and an art gallery.Additionally,



we have multiple café areas across different levels to service the internal client throughout the day.
We offer a vast array of service styles with, new, existing and rotating menus to keep things innovative and engaging in our on-site production kitchen, led by our Executive Chef with a large focus on creativity, taste, local produce and nutrition.

Position Overview

We are looking for an Executive Sous Chef to support the Executive Chef in leading the kitchen teams to fulfill all the catering requirements.

Main Duties

- Lead kitchen teams to produce various menus and volumes based on bookings and expected trade.
- Strong focus on premium dining areas and allergen management.
- Maintain quality and consistency standards across all areas and kitchens.
- Provide ongoing training and support to promote the continual growth and development of the team.
- Oversee COGS, labour costs and wastage to remain within budgets.

Skills/Experience Required

- Exceptional leadership skills, ideally in catering and large-scale events.
- At least 5 years experience in a kitchen leadership position.
- Experience in managing a multi-facet or multi-location operation.
- Strong technical cooking skills to produce various menus and cuisines.
- Complete understanding of allergen management and food safety, to maintain process and procedures.

#J-18808-Ljbffr

📌 Executive Sous Chef (New South Wales)
🏢 The Big Group
📍 New South Wales