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 transparent 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 recent 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.

📌 Junior Sous Chef Full Time Melbourne
🏢 AccorHotel
📍 Melbourne