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Junior Sous Chef

  • Part of international hotel chain
  • Unique opportunity to join an excellent, vibrant and innovative kitchen
  • Competitive salary at an inspiring location
Reporting to the Executive Chef and Sous-Chef, the Junior Sous Chef will contribute to the smooth running of the Restaurant Kitchen, lead and motivate a team of 6/7, while bringing innovative flair to the ever developing menu options - while gaining invaluable experience and skills in developing as a Chef.
  • Manage daily food preparation, production, and implementation of menus which are designed to deliver innovative, safe food, while exceeding customer expectations
  • Work in conjunction with service teams to ensure a quality product and service to guests
  • Maintain food costs at budgeted levels by careful planning, preparation, service and storage of food product
  • Assist in the development of the Annual Business Plan and Financial Budget, using this to control expenditure
  • Compliance with food handling, WH&S and kitchen standards to NSW regulations and hotel policy
  • Development and training of kitchen team
  • Ordering & stock control
  • Have passion about food and excellence in service
  • Be a team player, and be able to juggle a variety of tasks.
  • Be able to use initiative to contribute to innovation, cost control and motivation
  • Have experience in training and developing staff
  • Have excellent  personal presentation and grooming
  • Be able to work afternoon/ evening shifts with the flexibility to take on other shifts as needed to replace the Sous Chef, and to cover weekends and public holidays
  • Ensure that brand standards and values of the hotel are maintained at all times
  • Be able to thrive under pressure and be solutions oriented
If this sounds like you, please submit your application or for more information please email Amy on amy@optimalrecruitment.com.au or on 0478 559 817; alternatively you can call the team on 8416 4181.
Date Posted
Hospitality, Travel & Tourism
Fairlight, NSW 2094
Job Type
Full Time, Permanent
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