Reporting directly to the Executive Chef, this is a unique culinary role in a large F&B environment – we are not just your typical everyday hotel restaurant. You will be responsible for Assisting the Executive Chef in all of the culinary operations across the Hotel and Pumphouse Sydney. Delivering elevated culinary standards and quality is critical to your success which involves menu planning and effective cost controls. You will have a keen eye for detail, creative flare and excellent time management skills. This is a hands-on role and you must have a genuine passion for developing and leading the team. In the absence of the Executive chef.
As Executive Sous Chef, you will be passionate about local trends in the food and beverage industry. Must be able to exceed customer expectations and deliver on budgeted profitability targets. In addition to this you will continue to collaborate with the leadership team and produce high-quality food and beverage experiences.
