Junior Sous Chef ($75,000 - $80,000) at Accor

Melbourne, Victoria, Australia -

Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

80000.0

Posted On

07 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen supervision, Menu preparation, Stock control, Inventory management, Food safety, Leadership, Cost control, Staff training, Hygiene standards, Administrative skills, Communication, Time management, Multitasking, Mentoring, Team development, Problem solving

Industry

Hospitality

Description

Company Description At Pullman, we celebrate the transformative power of progress — thriving on the art of seeing the familiar in new ways. Here, diverse perspectives collide to spark creativity, and fresh possibilities unfold. Perfectly positioned on the edge of Fitzroy Gardens and just moments from the MCG, Pullman Melbourne on the Park stands as one of the city’s most iconic hotels, renowned for its legacy of delivering first-class experiences to business travellers, curious explorers, and passionate sports fans alike. Job Description The position is responsible for assisting the Executive Chef / Head Chef with operation of the kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards. Key responsibilities & duties will include (but not limited to): Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met. Lead team members by setting a positive example. Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service. Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes. Maintain excellent presentation standards and cost control for all food and beverage outlets. Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained. Works with and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required. Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines. Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members. Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target. Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and events organisers. Carry out annual and mid-year appraisals with team members under your responsibility. Accountable for stock ordering and inventory management, plus monthly stock takes. Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications. Qualifications About You: Trade qualifications. Minimum of 2 years of similar experience in the hotel industry. Demonstrated leadership experience. Computer literate with administrative skills. A strong understanding of food cost and control. Knowledge of food safety requirements. Good presentation and influencing skills. Multicultural awareness and able to work with people from diverse cultures. Ability to work independently and has good initiative in a dynamic environment. Self-motivated and energetic. Service oriented with an eye for detail. Strong focus and passion for hotel operations. Sound understanding of emerging trends in the industry. Demonstrated ability to coach, mentor, develop and inspire teams. Confident and articulate communication, negotiation, relationship and networking skills. Time management skills with the ability to multitask. Strong personal integrity. Entrepreneurial spirit with drive, ambition and high level of energy. Good interpersonal skills with ability to communicate with all levels of team members. Flexible and able to embrace and respond effectively to change. Additional Information Valuable Savings and Perks: Enjoy discounted car parking right on site, plus exclusive deals on food & beverage—making every day at work rewarding as well as affordable. Global Accor Privileges: Get access to special Accor family and friends room rates across the globe, along with additional staff discounts at Accor hotels worldwide—perfect for your next getaway or a holiday with loved ones. Development and Opportunities: At Accor, your growth is our priority. Join us for outstanding career development, with world-class training and opportunities to advance across our global network. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Junior Sous Chef assists the Executive Chef in managing daily kitchen operations, including food preparation, quality control, and staff supervision. They are responsible for maintaining hygiene standards, managing inventory, and ensuring the kitchen team meets service demands.