Job Description
Senior Sous Chef - Restaurant & Bar, Pre-opening
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The EQ Hotel Management Pty Ltd
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4 William Street, Perth, WA, ****, AUSTRALIA
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Senior Sous Chef – Restaurant & Bar, Pre-Opening
n Elizabeth Quay | 1 Spring Street, Perth WA ****
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At 1 Spring Sky Lounge and our associated venues, we deliver hospitality with crafted elegance and a genuine connection to Perth. Every guest experience is built around authentic service, meaningful moments and attention to detail.
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Located within the Capital Square precinct above Elizabeth Quay, our Sky Lounge offers breathtaking 360-degree views of Perth's city skyline and the Swan River, creating one of the city's most exciting dining destinations.
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As we prepare for opening, we are seeking an experienced and passionate Senior Sous Chef to play a key role in delivering our culinary offering from day one.
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Working independently and reporting directly to the Culinary Director, you will lead kitchen operations, support the development of the brigade and ensure exceptional dining experiences for our guests.
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Key Responsibilities
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Oversee kitchen operations for breakfast, lunch and dinner.
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Lead, supervise and mentor the kitchen brigade to maintain the highest standards of food quality and presentation.
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Oversee mise en place, service and pack-down, ensuring smooth and efficient kitchen operations.
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Contribute to menu development and culinary innovation in line with the Sky Lounge concept.
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Maintain strict compliance with all WHS, HACCP and food safety requirements.
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Manage stock control and ordering to ensure quality and cost efficiency.
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Ensure food deliveries and receiving procedures are completed in accordance with 1 Spring Street requirements.
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Monitor and control food costs, wastage and portion control in line with budget requirements.
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Monitor staff hygiene and grooming standards.
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Ensure all kitchen staff hold current food-handler training, including HLTFSE001 or an equivalent qualification.
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Coordinate effectively with front-of-house management to deliver a seamless dining experience.
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Participate actively in team activities and support teamwork and training.
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Maintain kitchen rosters and ensure adequate coverage across meal periods.
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Foster a positive and professional team environment.
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The Successful Candidate Will Possess
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A minimum of three years' experience in a senior kitchen role, with demonstrated supervisory or leadership experience.
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Certificate III or IV in Commercial Cookery; a higher qualification or trade certificate will be highly regarded.
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A current Food Safety Supervisor Certificate, or willingness to obtain one before commencement.
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Thorough knowledge of HACCP, WHS and food hygiene standards.
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Strong stock-control and cost-management skills.
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Creative flair and a passion for contemporary cuisine using local Western Australian produce.
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Excellent communication, organisational and time-management skills.
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The ability to perform calmly and efficiently under pressure during peak service periods.
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Flexibility to work diverse shifts, including early mornings, evenings, weekends and public holidays.
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A current Australian National Police Clearance, issued within the past three months.
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Full Australian working rights. All applicants must be eligible to live and work in Australia.
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Be part of the pre-opening of 1 Spring Sky Lounge from day one.
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Competitive senior-level remuneration and benefits, including complimentary car parking.
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Employee wellbeing and recognition programs.
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Complimentary staff meals during shifts.
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Career development opportunities within an expanding hospitality portfolio.
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Work with a passionate team that values refined hospitality, collaboration and meaningful guest connections.
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Play a key role in the successful launch of one of Perth's newest dining destinations.
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Screening Questions
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How many years of experience do you have in a Senior Sous Chef, Sous Chef or similar senior kitchen role?
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Please describe your experience leading, supervising and mentoring a kitchen Team
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Please describe your experience working in a high-volume restaurant, bar or premium dining environment.
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Do you have experience managing kitchen stock control, ordering, food costs and wastage?
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What is your expected annual salary package?
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When would you be available to commence employment?
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