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 creative 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 environment.
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 **** hotels in over 90 countries.
Job‐Category: Culinary | Job Type: Permanent | Job Schedule: Full‐Time
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