Junior Sous Chef - Birdie Bar & Brasserie at Accor

Sydney, New South Wales, Australia -

Full Time

Start Date

Immediate

Expiry Date

21 Jun, 26

Salary

0.0

Posted On

23 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Creation, Food Preparation, Presentation, Cooking Techniques, Staff Leadership, Team Mentoring, Organizational Skills, Communication Skills, Food Safety Standards, HACCP Understanding, WHS Principles Adherence

Industry

Hospitality

Description

Company Description At Accor, we believe that hospitality is a work of heart. We understand the ways in which individual passion for our work and a shared sense of accomplishment create a more rewarding experience for our guests. We foster this culture through a diverse and inclusive workplace that values the contribution of each and every member of our team. We are committed to taking positive action in terms of business ethics and integrity, responsible tourism, sustainable development, community outreach, and diversity and inclusion. With an expansive portfolio of iconic hotels and brands, Accor offers boundless opportunities for career advancement and professional development across the globe. Join a team where you can be all you are, grow and create your path, work with purpose, and enjoy and feel valued. Positioned in the heart of Sydney’s vibrant CBD, Novotel Sydney City Centre is a flagship destination for business & leisure travellers alike. Boasting 283 rooms and our vibrant Birdie Bar & Brasserie, the hotel offers contemporary accommodation accompanied by heartfelt service and a commitment to creating memorable guest experiences. Job Description We are seeking a Junior Sous Chef who thinks ahead, leads with confidence and brings creativity to every service. In this role, you will help drive both the food and the team, balancing innovation with consistency and a hands-on leadership approach. You will work closely with the Head Chef to shape dishes, refine ideas and keep the kitchen operating as one cohesive unit. Your role will cover a variety of key responsibilities, such as: Hands on management of the restaurant and room service operations on a day-to-day basis. Assisting the Head Chef with menu creation and delivery. Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine. Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met. Mentor and develop a talented team of Apprentice Chefs, Cooks, Commis and Demi Chefs. Working across a variety of service periods, including breakfast, lunch & dinner. Qualifications Our ideal candidate will hold: Trade qualification and experience in a similar role or ready for your next step. Excellent technical knowledge with experience in a variety of cooking techniques and styles. Demonstrated experience leading staff. Exemplary communication skills. Excellent organisational skills. Ability to maintain high and consistent standards. Demonstrated ability to maintain food safety standards and understanding of HACCP. Understanding of WHS principals as they apply to the kitchen environment. Unrestricted full Australian working rights The availability to work 38 hours per week across a rotating roster including weekends & Public Holidays Additional Information What’s in it for you An opportunity to Work Your Way, Learn Your Way and experience Benefits Your Way at Accor Career mobility opportunities within our International Hotel Group Global perks in hotels and Accor partners Fun, supportive, and collaborative working environment Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know. Please note, you will require full working rights in Australia to be eligible for this position. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Junior Sous Chef will be responsible for the hands-on management of daily restaurant and room service operations while assisting the Head Chef with menu creation and ensuring consistent, high-quality cuisine delivery. This role also involves mentoring the kitchen brigade, including apprentices and junior chefs, across all service periods.