Purpose
As Sous Chef, you will be the culinary partner to the Executive Chef, supporting the successful day-to-day operation of our kitchen.
Your role will be instrumental in delivering a high-quality breakfast buffet and conferencing food offering, ensuring food is prepared consistently, efficiently and to a high standard.
You will play an important role in leading the kitchen team, supporting service delivery and maintaining a positive, organised and high-performing kitchen environment.
Primary Responsibilities
Run your own section of the kitchen, ensuring food preparation and service runs smoothly and efficiently.
Support the Executive Chef in the planning and delivery of breakfast buffet and conferencing menus, ensuring quality, consistency and value for money.
Assist with high-volume food preparation and production for breakfast, conferences and events.
Provide supervision, guidance and support to junior chefs, including onboarding and ongoing development of kitchen team members.
Assist with rostering, stock take, ordering, food cost management and end-of-month reporting.
Ensure food presentation and quality standards are consistently maintained across all kitchen operations.




Work closely with the Conference & Events and Food & Beverage teams to ensure kitchen operations meet daily business requirements.
Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulations.
Assist the Executive Chef with maintaining a clean, organised and efficient kitchen operation.
Skills & Experience
Proven experience as a Senior Chef de Partie or Sous Chef in a reputable hotel, catering or high-volume culinary environment, with demonstrated leadership abilities.
Strong culinary skills and the ability to work efficiently in a high-volume kitchen environment.
Experience with breakfast operations, buffets, conferencing or large-scale catering would be highly regarded.
Certificate III in Hospitality (Commercial Cookery) – Essential.
Passionate about food, with a strong focus on quality, consistency and presentation.
Solid organisational and time-management skills.
Ability to lead, motivate and develop junior kitchen team members.
Excellent communication and interpersonal skills.
Positive attitude, strong work ethic and willingness to be hands-on.
Flexibility to work across a range of shifts, including early mornings, weekends and public holidays as required.

📌 Sous Chef (Gold Coast)
🏢 Accor
📍 Gold Coast