Description The role focuses on banquet operations, breakfast operations, and high tea service — including special high tea events such as Mother's Day high tea — and will work collaboratively across other parts of the kitchen as required.

Hands-on leadership & people

- Lead from the floor — in on the line, covering gaps, not directing from the sidelines

- Roster and run daily kitchen activity for banquet, breakfast and high tea, managing labour cost

- Coach the team through feedback and recognition

- Partner with the Chef de Cuisine / F&B; Manager on recruitment and performance matters

- Build a connected, positive team culture across departments

Responsible business

- Uphold food quality and consistency across banquet, breakfast and high tea

- Track competitor and industry trends for fresh ideas, especially for high tea and events

- Manage safe food storage and stock levels to minimise waste

- Maintain a hygienic, HACCP-compliant kitchen with equipment in good working order





- Deliver HACCP refresher training as needed

- Follow all regulatory and company policy requirements

- Pitch in on ad-hoc duties as they arise

Guest experience

- Use guest feedback to keep raising the standard

- Bring robust product knowledge to guest and colleague questions

- Partner with the Chef de Cuisine / F&B; Manager on menu development, costing and training

- Stay visible and hands-on during service

- Engage directly with clients, including for special high tea events

- Work with the Events/Meetings team to balance client and operational needs

Financial

- Responsible for banquet and high tea food menu costing, working together with the Chef de Cuisine ensure documentations are current

- Track food cost against budget and flag variances early

- Roster and manage labour effectively

- Order and manage stock in line with purchasing policy

📌 Sous Chef | Full Time (Australia)
🏢 Ihg
📍 Australia