Job Description Supporting the Executive Chef with menu development, recipe costing and seasonal specials, balancing creativity with guest appeal and commercial performance.
Assisting with food cost management, stock control, ordering, monthly stocktakes and waste reduction.
Leading the kitchen during service, ensuring consistency in food quality, presentation and timing.
Working hands-on alongside the team and setting the standard through your own performance.
Supporting, coaching and developing chefs and junior team members, creating a positive culture of learning and accountability.
Maintaining clear communication across the kitchen and wider F B team, particularly during busy service periods.
Supporting effective kitchen rostering and labour management to achieve wage and productivity targets.
Maintaining appropriate par levels and ensuring produce is ordered, stored and utilised efficiently.
Driving consistency in kitchen standards, food safety, hygiene and WHS.
Supporting the induction, training and ongoing development of new and existing team members.
Taking ownership of the kitchen operation and providing leadership in the Executive Chef's absence.
Contributing ideas and challenging the team to continually improve the way we work and the experiences we create for our guests.
Qualifications What we are looking for...
An experienced Junior Sous Chef, preferably with knowledge of Asian cuisine.
A recognised trade qualification in Commercial Cookery, Culinary Arts or equivalent, with further studies in Culinary or Hospitality Management highly regarded.




Strong culinary skills and sound knowledge of commercial kitchen operations.
Previous experience leading a section or supervising a kitchen team.
A hands-on, lead-by-example leadership style.
The confidence to lead service and make sound decisions in the Executive Chef's absence.
A genuine interest in coaching, teaching and developing others.
Good understanding of food cost, portion control, stock management and waste reduction.
An interest in menu development, seasonal produce and the commercial thinking behind a successful menu.
Strong organisation and the ability to prioritise in a fast-paced environment.
Clear communication and the maturity to provide direction, feedback and support to the team.
A cooperative, no-ego approach and genuine passion for creating memorable guest experiences.
Be flexible and rotate to work across breakfast, lunch and dinner to ensure service standards expected are being achieved.
You must have working rights in Australia Additional Information What is in it for you?
ALL Heartist Membership - Take advantage of discounts on accommodation and food beverage worldwide!
Family Friends Discounts - Available on a range of accommodation, services and events for those who mean the most to you Accor Live Limitless (ALL) Loyalty Program - Earn status reward points on your worldwide stays "Learn Your Way" with a sophisticated modern training platform, which offers a constantly expanding database of free, industry focused training Be part of a dynamic hotel environment with a supportive and fun team Recognition of service anniversaries and Accor Tenure Milestones.

📌 Junior Sous Chef - Full Time (Victoria)
🏢 AccorHotel
📍 Victoria