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 explicit 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.

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