Are you a passionate culinary leader ready to take your career to the next level? Sheraton Grand Sydney Hyde Park is seeking an experienced and dynamic Executive Sous Chef to join our prestigious team and lead our diverse Food & Beverage operations.

ABOUT US:

Sheraton Grand Sydney Hyde Park is a premier luxury hotel located in the heart of Sydney. Our F&B operations are extensive and varied, serving guests across multiple outlets including:

• In-Room Dining for 558 rooms
• 19 versatile meeting rooms catering to conferences and events
• The Gallery Tea Lounge – A la carte, Grab & Go & High Tea Stand & Buffet Offerings
• Executive Lounge – Sheraton Club
• Breakfast and Brunch Buffet Restaurant
• 1 Hat Restaurant Sydney Common – Fine dining excellence
• The Bar at Sydney Common

You will be leading a dedicated team of 60 culinary associates and stewarding professionals

ROLE OVERVIEW:

As Executive Sous Chef, you will be the vital second-in-command in our culinary team, supporting the Executive Chef in delivering exceptional culinary experiences across all outlets. You will oversee daily kitchen operations, ensure quality control, mentor and inspire a team of talented culinary associates, and maintain the highest standards of food safety and hygiene.

KEY RESPONSIBILITIES:

• Lead and manage culinary operations across F&B areas
• Collaborate with Executive Chef to develop innovative menus in line with the company’s menu development processes and maintain consistency and profitability
• Manage and train culinary staff, fostering a positive and productive environment
• Ensure compliance with the company policies, health, safety, and sanitation regulations
• Support large-scale events and banquets in coordination with conference services
• Manage and improve cost control in line with the budget and increase efficiency of kitchen operations