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 positive 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 strong 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

#J-18808-Ljbffr

📌 Sous Chef | Full Time (Adelaide)
🏢 Intercontinental Hotels Group
📍 Adelaide