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 & peopleLead from the floor — in on the line, covering gaps, not directing from the sidelinesRoster and run daily kitchen activity for banquet, breakfast and high tea, managing labour costCoach the team through feedback and recognitionPartner with the Chef de Cuisine / F&B; Manager on recruitment and performance mattersBuild a connected, positive team culture across departmentsResponsible businessUphold food quality and consistency across banquet, breakfast and high teaTrack competitor and industry trends for fresh ideas, especially for high tea and eventsManage secure food storage and stock levels to minimise wasteMaintain a hygienic,



HACCP-compliant kitchen with equipment in good working orderDeliver HACCP refresher training as neededFollow all regulatory and company policy requirementsPitch in on ad-hoc duties as they ariseGuest experienceUse guest feedback to keep raising the standardBring strong product knowledge to guest and colleague questionsPartner with the Chef de Cuisine / F&B; Manager on menu development, costing and trainingStay visible and hands‐on during serviceEngage directly with clients, including for special high tea eventsWork with the Events/Meetings team to balance client and operational needsFinancialResponsible for banquet and high tea food menu costing, working together with the Chef de Cuisine ensure documentations are currentTrack food cost against budget and flag variances earlyRoster and manage labour effectivelyOrder and manage stock in line with purchasing policy
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📌 Sous Chef | Full Time (Adelaide)
🏢 Intercontinental Hotels Group
📍 Adelaide