Sous Chef at Accor

Sydney, New South Wales, Australia -

Full Time

Start Date

Immediate

Expiry Date

17 Aug, 26

Salary

85000.0

Posted On

19 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Culinary Arts, Staff Supervision, Food Presentation, HACCP Compliance, WHS Requirements, Stock Management, Menu Development, Leadership, Communication, Waste Control, Cost Efficiency

Industry

Hospitality

Description

Company Description The Sydney First Class Lounge managed by Accor is a benchmark of Australian Luxury travel. Reserved exclusively for Qantas first class passengers and top-tier frequent flyers. Since it’s opening in 2007, it has refined the airport experience blending refined design, seasonal dining and panoramic runway views. Guests here enjoy the highest fine dining standards, with an à la carte menu curated by chef Neil Perry and bespoke service by Accor. Joining Accor means more than just starting a new job — it’s the beginning of an exciting career journey with one of the world’s leading hospitality groups. With over 5,000 properties in 110 countries, Accor offers a global stage for passionate, talented individuals to thrive, grow, and make their mark. At Accor, we believe in investing in our people. Whether you’re starting in the kitchen or leading it, we’re committed to supporting your development every step of the way. From on-the-job training to opportunities to progress within your role — or pivot into new ones across our many brands and venues. Job Description Key responsibilities: Support the Executive Chef in overseeing daily kitchen operations within the airline lounge. Prepare and deliver high‑quality dishes aligned with brand and airline standards. Supervise, mentor, and motivate kitchen staff to ensure smooth service. Maintain exceptional food presentation and quality throughout the menu. Drive compliance with all food safety, HACCP, and WHS requirements. Manage stock levels, ordering, waste control, and cost efficiency. Assist with menu development tailored to lounge guest profiles and passenger volumes. Work closely with front‑of‑house teams to maintain seamless guest service. Act as the kitchen lead in the absence of the Executive Chef. Experience Previous experience as a Sous Chef, Chef de Partie, or similar supervisory role—preferably within premium dining and high‑volume service environments. Strong culinary skills with the ability to produce consistent, high‑quality dishes quickly and efficiently. Excellent leadership and communication abilities. A commitment to safety, hygiene, and operational excellence. Ability to remain calm, organised, and proactive under pressure. Flexibility to work rotating rosters, including early mornings, evenings, weekends, and public holidays. Strong communication skills in English. Portfolio or photos of your work are welcomed and encouraged Qualifications Key requirements for this role include: Minimum Cert III Commercial Cookery Current Food Handling Certification Additional Information Employee Benefits for your hard work! Work with two iconic businesses and experience the buzz of the working in the Aviation industry Great Staff Travel Benefits (T&C Apply) Access to staff duty-free store Free meal and coffee on shifts Hotel discounts (staff rates) at over 3000 hotels globally Partnership discounts with companies such as Europcar, Google, and more.. You will be engaged to work under the Hospitality Industry (General) Award [MA000009] Note: Successful applicants will be required to undergo a Federal Police check at their own cost via our ID system in order to gain ASIC certification. If you would like to be a part of our team, please apply now. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time Compensation: AUD 80000 - AUD 85000 - yearly

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Responsibilities

Support the Executive Chef in overseeing daily kitchen operations and delivering high-quality dishes within the airline lounge. Supervise and mentor kitchen staff while ensuring strict compliance with food safety and operational standards.