Junior Sous Chef
Junior Sous Chef
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
In this role you will:
- Assist the Executive Chef and Executive Sous Chef in the supervision of the kitchen chefs cooks and stewarding team.
- Manage food preparation and production to deliver innovative and inspired dishes aimed to exceed guest expectations.
- Ensure food standards preparation presentation and cooking techniques are established and monitored to meet set guidelines
- Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines
- Drive training growth and development of kitchen Team Members ensuring consistent leadership is demonstrated in the kitchen during service periods
- Together with senior chefs and restaurant leads design menus for special offering with expectation to capture both inhouse as well as the local community.
Qualifications :
What a successful candidate looks like:
- Currently a highly experienced Chef de Partie or Junior Sous Chef working in hotel setting
- A confident leader in the kitchen who adapts to situations and can work across any section when required
- Creative and passionate about elevating the guests dining experience
- Has appropriate trade and food safety qualification
- Sound knowledge of food trends HACCP standards and procedures
- Able to work on a rotating roster that includes weekends and public holidays
- Full work rights in Australia
Additional Information :
In return for your commitment we offer:
- A fun & rewarding work environment.
- Worldwide discounted accommodation for you AND your family & friends.
- Discounts products and services with our partners including gym membership electronics and more.
- Access to internationally recognised learning and development programs and opportunities
- Worldwide work and travel opportunities with AccorHotels international network of more than 4000 hotels in over 90 countries!
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
