Total 165 sous chef job vacancies in Australia

The role

As a Demi Chef in the Hotel’s kitchen brigade you’ll be responsible for assisting in the effective operation of the Kitchen and working in a team to provide quality and a high level of service to guests while adhering to Kitchen policies and procedures.

Now more than ever, its important you understand food hygiene and can stay up to date with our cleanliness standards. As well as growing and developing, we want YOU to have the passion to THRIVE in a fast paced Kitchen environment.

What you’ll be doing:

• Food production in accordance with requirements whilst ensuring correct methods of cooking, consistency in product and quality
• Ensure the overall cleanliness and the health and safety & ALLSafe aspects of the kitchen are maintained at all times
• Responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control
• Assist in the supervision of junior kitchen staff by providing instruction of duties
• Assist in the running of sections in the kitchen during the absence of the Chef De Partie
• Ability to work a rotating roster including weekends and public holidays

Curious and colourful, just like our Birdie, you will have experience and will be passionate about joining the team to deliver exceptional food with an authentic and welcoming style.
Experience in a venue and or hotel environment is desirable and leadership experience essential. 

• Hands on management of food service operations on a day to day basis across all kitchen outlets.
• Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognized 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.
• Strive continually for innovation, quality, value for money, and food which is presented and served in the most complimentary way.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
• Ensure all direct reports are aware of Health & Safety and HACCP responsibilities.
• Assist the Executive Chef and Executive Sous Chef and Sous Chefs update Recipe Standards and develop new menus and concepts.
• Assist the Executive Chef and Executive Sous Chef and Sous Chefs develop, maintain and update operating procedures and systems.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson.
• Strive to implement the Accor Vision and demonstrate active use of Accor Values.
• Ensures the kitchen has a presence in operational meetings and committees.
• Ensure full knowledge and understanding of level of expectations expected of you by Kitchen management, Food and Beverage management, Hotel Management and the Business
• Promote a positive can-do attitude within the team.
• Be adaptable to the changing demands and expectations of the business.
• Any other duties assigned by your manager.

As the Executive Chef, you will take the lead of our culinary team, orchestrating exceptional dining experiences that embody creativity and excellence. In collaboration with our General Manager and Food and Beverage Manager, you will ensure the seamless operation of our establishment, maintaining the highest standards of quality, profitability, and industry reputation.

Your leadership will inspire a dedicated team to create remarkable dishes, providing a valuable opportunity for career advancement.

You will also play a pivotal role in mentoring and guiding the kitchen staff, fostering their development and helping them achieve their fullest potential. Key responsibilities will include designing innovative menus, managing costs with precision, and ensuring that all service areas are consistently prepared for optimal efficiency.

Staying abreast of industry trends and cultivating a cohesive and motivated kitchen atmosphere will be essential as you uphold our high standards. Furthermore, you will implement special promotions and leverage your expertise to contribute to our continued success.

About the Role!

As our Chef de Partie you will be passionate and creative in your approach to consistently producing high quality dishes that delight our guests. Your flexibility in adapting to special requests will contribute to creating memorable dining experiences that will see guests returning time and time again.

Your role will include:

• Prepare and present food for breakfast, a la carte dinner, in-room dining and banqueting in accordance with hotel standards.
• Supervise, coach and train kitchen team members in conjunction with the Executive Sous Chef and Executive Chef.
• Provide input in menu design including seasonal menus and daily/weekly specials.
• Maintain the highest standards of quality and freshness in both the ingredients and the preparation of meals.
• Implement and maintain food hygiene in accordance with legislative standards
• Ordering and stock control.
• Assist the Executive Chef to lead the kitchen team and promote a positive working culture at all times.

With direct report to the Hotel General Manager your responsibilities will include:

• Full ownership and operation of the kitchen including breakfast service.
• Ensure the highest standards of food preparation, presentation, and quality are maintained.
• Take charge of ordering, inventory management, and maintaining optimal stock levels.
• Develop and maintain strong relationships with suppliers to ensure the quality and timely delivery of ingredients.
• Create and implement kitchen policies and procedures to ensure a smooth and efficient workflow.
• Manage, train and develop the kitchen team.

• Work with Executive Pastry Chef to supervise and support bread operation production and delivery for all related outlets.
• Assist Pastry Chef with menu preparations (à la carte, banquets, afternoon teas, amenities, and ensuring adequate supplies are available for expected service.
• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all ambassadors are following procedures according to stipulated departmental and Hotel policies. 
• Liaise with ambassador regarding the availability of menu items, additions to the menu and any relevant changes.
• Train junior ambassadors on bread making knowledge and skills. Delegate duties and responsibilities to employees to ensure service demands are met.
• Maintain strict hygiene and safety procedures.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Assist with implementation and maintenance of Sofitel Brand Standards.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Perform tasks within a timely manner.
• Contribute to Culinary revenue through effective food cost control.
• Lead Ambassadors by setting a positive example.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Monitor the productivity of other Ambassadors while also providing support at all times.
• Leads shifts while preparing food items and executing requests based on required specifications.

Are you passionate about Hospitality and also believe it is a work of heart!

Do you have an appetite for career progression and are ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join the Accor  team at the Qantas Lounges, Brisbane.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Career development opportunities with national and international promotion opportunities.
• All uniforms and cookery equipment provided 
• Complimentary dry cleaning and staff car parking 
• Staff meals provided:

Reporting to our Executive Chef, you will work with our team across the Qantas Lounges at Brisbane Domestic airport and also the Brisbane International Terminal.

As a natural leader and mentor you will love working with our large, diverse culinary team including cookery students, international interns and highly trained chefs and enjoy working closely also with our food and beverage team members. 

Key responsibilities for this position include:

• Supporting the Executive Chef in day to day operations.
• Motivating and developing the kitchen team.
• Preparing high volumes of food, to an extremely high standard.
• Overseeing and recording the Health & Safety and Food Safety standards.
• Monitoring kitchen equipment and reporting maintenance and repairs to appropriate stakeholders
• Continually developing culinary skills and knowledge across a range of international cuisine.
• Working with breakfast, lunch and evening meal options for our valued Qantas guests. High volume food preparation experience including banqueting or function would be an advantage
• Following Lounge menu specifications
• Strong understanding of food, health and safety obligations 
• Great communication and interpersonal skills
• Sound computer proficiency

As Head Chef, you'll oversee the daily culinary operations of our convention centre, creating memorable dishes while enforcing rigorous quality control. You will play a vital role in developing and nurturing your team by designing comprehensive training programs, providing regular feedback, and fostering a collaborative environment where every member can thrive. Your leadership will empower the team to reach their full potential and contribute significantly to our culinary success.

In addition to team development, you'll manage food costs, coordinate with purchasing to meet daily requirements, and adhere to budget guidelines. Your meticulous planning and inventory control will be essential in maintaining profitability while upholding our exceptional culinary standards.

We value strong leadership and teamwork and are looking for someone who can inspire our kitchen team, embody Accor values, and blend culinary excellence with financial acumen. If you're a proactive chef with a flair for innovation and a commitment to effective financial management, this is your opportunity to make a meaningful impact.

This is an opportunity to bring your superior kitchen management and organisational skills to Brisbane’s best and most iconic luxury hotel. Join a senior leadership team in a kitchen that cherishes and nurtures innovation, creativity and fresh ideas.

The Sous Chef at Sofitel Brisbane Central is a key member of the kitchen brigade and works closely with the Executive Chef, Executive Sous Chef, Director of Food and Beverage, management and operational teams to achieve the highest culinary standards for the hotel.

In this role time will be spent equally across kitchen operations and administrative duties, providing direct supervision to senior chefs across multiple hotel kitchens, as well as support and leadership to the wider kitchen brigade.

Focused on delivering a luxurious style of cuisine that is best in class and able to look at menus through a French lens in line with the Sofitel brand, the successful candidate will be a team player who displays a consistently positive attitude and guest-centric approach.

What you will be doing:

• Lead and manage a team of chefs across multiple kitchens at any given time
• Be responsible for the kitchen in the absence of the Executive Chef and Executive Sous Chef
• Develop and mentor the future leaders of the hotel’s kitchen team
• Assist with the writing and design of new menus, showing diversity, luxury and elegance, using seasonal and cost-effective produce
• Undertake market research and maintain strong connections with local suppliers to be aware of current food trends
• Assist to facilitate efficient and effective staffing of the kitchen to ensure financial and service targets are achieved
• Perform administrative duties to achieve a safe, compliant, effective kitchen operation.

The ideal candidates will join the team equipped with:

• Previous experience working in a busy kitchen
• Team player with the ability to work under pressure.
• Has excellent communication skills, strong work ethic and a positive attitude.
• Be familiar with the other kitchen sections, promoting flexibility and productivity.
• Ensure all food produced is in line with kitchen recipes and standards. 
• Maintain strict hygiene and safety procedures.

Our Head Chef Ben, is now in the hunt for a Full-time Chef de Partie to join the team to create some magic and mouth-watering meals. This is an amazing opportunity for a current CDP looking for a change or someone looking to step-up in their culinary career.

Your duties include:

• Supervision of kitchen in the absence of the Head Chef and Sous Chef
• Maintain excellent presentation standards
• Lead team members by setting a positive example
• Assist Head Chef with menu preparation and ensuring adequate supplies
• Have stock control procedures implemented and maintained
• Liaise with Restaurant team members regarding any changes to menu items
• Assist Head Chef with preparation of rosters

As Commis Chef, you’ll assist our chefs in preparing and cooking meals across various outlets, including breakfast, dinner, and room service. We’re looking for a versatile candidate who can work across multiple sections, including cold larder, à la carte, and breakfast. You'll manage mise en place, monitor stock levels, and ensure all food is stored according to the highest health and hygiene standards.

As a vital team player, you’ll efficiently oversee your section, maintain strict stock rotation, and ensure every dish meets our top-quality standards. We seek candidates who are passionate about cooking, thrive in a fast-paced environment, and are eager to grow and develop their careers within Accor. If you're ready to contribute to our kitchen’s success and see a future with us, we invite you to apply.

Joining a strong and energetic kitchen brigade you will assist our senior chefs in preparing, cooking and delivering memorable dining experiences for our guests. Grow your leadership skills as you mentor and support junior chefs while ensuring the smooth running of the kitchen. Show your creativity as you assist with menu creation and bring your culinary flare as we showcase our product in our lively conference and events space.

KEY RESPONSIBILITIES:

•Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and are maintained at that level. 

•Work with the kitchen brigade and take corrective action where appropriate if standards are not met.

•Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.

•Collate, photograph and cost all recipes.  Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.

•Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.

•Work closely with the front of house team to meet food and beverage operational objectives.

Reporting to the Director of Hotel Operations, you will be working alongside an experienced team, managing kitchen operations for our various dining outlets, Conference & Events, Executive Lounge, and In-Room Dining.

Duties and Responsibilities include (but not limited to):

• Ensure smooth and successful running of Kitchen and Stewarding team
• Hands on day-to-day management of food service operations for the outlets, room service, Executive Lounge and banqueting
• Work in conjunction with Front of House service teams to ensure high quality product and exceptional service to guests
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines and requirements
• Drive for sustainable practices and lead the hotel food waste program
• Ensure food cost and expenses are managed
• Drive innovation in hotel menu creation   
• Ongoing support and training with focus to upskill and develop our internal talent within the Kitchen department
• Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines

WHAT YOU WILL BE DOING:

• Work collaboratively with the Executive Chef and Sous Chef to assist with general tasks such as ordering, timesheet approvals (within Award provisions) and representing the Kitchen team at Resort meetings.
• Ensure that service runs smoothly as the senior chef in absence of the Sous Chef.
• Maintain excellent presentation standards and cost control for all food items, maintaining recipe standards.
• Prepare mis-en place as required
• Participate in creating various exciting menu items
• Ensure strict stock rotation and minimum wastage
• Maintaining Accor’s high standards in food hygiene and quality, with a working understanding of and the ability to maintain food safety standards and HACCP.

What you will be doing:

• Supervision of kitchen in the absence of the Executive and Sous Chefs.  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 in the preparation and production of food as required.
• Prepares and ensures availability of mis en place as required.
• Keep all working areas clean and tidy. 
• Ensure all equipment is maintained, serviced and cleaned.
• Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times.  Rosters to be authorized by appropriate department head. 
• Report any problems to the Executive Chef / Sous Chef

What we are looking for :

• 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.
• An ability to understand and navigate complex stakeholder environments
• 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

As our Apprentice Chef, you’ll be essential in preparing, cooking, and presenting exceptional dishes for our landmark resort. You’ll also monitor stock levels and ensure compliance with health and hygiene standards. This role offers hands-on experience in various kitchen operations—including pastry, in-room dining, and our convention centre—while you learn from a dedicated team focused on your career growth.

We’re looking for a passionate individual eager to master the culinary arts. Strong communication skills and the ability to thrive in a busy environment are a must. If you’re excited about cooking and ready to contribute to our kitchen’s success, we’d love to hear from you.

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Discover Bar Morris in the Historic Heart of Haymarket! 
Nestled in the vibrant Thai Town of Haymarket, Bar Morris isn't just a wine bar; it's a celebration of Sydney's history and culinary evolution! Originally opening its doors in 1929, this iconic establishment, once Australia’s tallest hotel, has undergone a spectacular transformation. Welcome to Bar Morris, the intimate 40-seat casual wine bar that redefines the drinking and dining experience. Since our grand opening in June 2023, Head Chef Kezia and our talented team have been weaving magic into every dish and glass.

What Sets Us Apart?

At the core of Bar Morris is a fusion of new-world and old-world hospitality, creating an approachable, intimate atmosphere filled with great banter. Our refined service is dedicated to delivering reinvented Italian classics that tantalize your taste buds and transport you to a world of culinary delight.

Our focus is on continuously reaching greater levels of guest experiences. Our team members work in excellent conditions and can expect to be in an environment that promotes the development of skills, knowledge, and career advancement. 

ABOUT THE ROLE   

We seek skilled and passionate Sous Chef to bring their diverse experience and inspired ideas to our table. Using your expertise and the finest seasonal ingredients, you’ll be producing on-trend food whilst assisting us to ensure the smooth flow of kitchen operations across all services. You are in charge of the kitchen during head chef's absence. 

Working collaboratively with the front-of-house team, you’ll consistently strive every day to deliver a warm and memorable dining experience for our guests and lead a great team environment. 

Your tasks includes: 

• planning menus, estimating food and labour costs, and ordering food supplies
• monitoring quality of dishes at all stages of preparation and presentation
  discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
• demonstrating techniques and advising on cooking procedures
  preparing and cooking food
• Assisting the head chef on day to day
• Leading the kitchen team alongside the head chef. 
• In charge 
   

THE BENEFITS

• Global (110 countries) career progression and development
  Staff meals 
• 30% Dining discount at all Accor Group
• Highly discounted rate across 500 properties in Australia & and New Zealand and 5000+ other locations over 110 countries
• Potential Sponsorship opportunities for the right candidate

Join our team and be part of a thriving hospitality group that values its employees and is committed to delivering excellence.…. apply now!  

ALL about the role – what you’ll be doing:

• Ensure consistent great food production, in line with the high-quality standards
• Perform tasks within a timely manner
• Predominately working to cover breakfast and lunch shifts
• Keep all working areas clean and tidy and ensure no cross contaminating
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Meet all health and hygiene requirements
• Be environmentally aware

We are looking for a passionate Pastry Chef de Partie to join our amazing Patry Kitchen team. You will work in a high-energy, fast-paced kitchen, crafting exquisite desserts and contributing to an exceptional guest experience.

• Prepare and present a variety of high-quality pastries, desserts, and baked goods, ensuring consistency and excellence in every dish.
• Collaborate with the Pastry Chef to develop and innovate new menu items.
• Ensure that all mise en place is ready and of the highest standard before service.
• Oversee the junior members of the pastry team, providing guidance, mentorship, and support.
• Ensure compliance with health, safety, and hygiene regulations in the pastry section.
• Manage stock, orders, and inventory for the pastry section, ensuring minimal waste.
• Maintain high standards of cleanliness and organization within the pastry kitchen.

The Chef de Cuisine - Banquets will oversee the culinary operations for all banquet functions, ensuring exceptional food quality, creativity, and consistency. The role requires leadership in menu design, kitchen management, and a focus on delivering outstanding banquet experiences. As a key member of the culinary team, this position is responsible for managing kitchen staff, maintaining food cost controls, and ensuring compliance with health and safety standards. The role reports directly to the Executive Chef. 

Culinary Leadership:

• Lead and manage all culinary operations for banquets, including food preparation, cooking, and presentation.
• Design and implement creative and innovative banquet menus that reflect seasonal produce and local ingredients.
• Ensure consistent high-quality food standards and presentation for all banquet functions and events.

Kitchen Management:

• Supervise and train kitchen staff, fostering a positive and productive work environment.
• Manage kitchen operations to ensure smooth and efficient service during banquet events.
• Oversee food inventory, ordering, and stock control in line with budgetary guidelines.

Food Safety & Compliance:

• Ensure all kitchen operations comply with food safety and health regulations.
• Maintain strict hygiene, cleanliness, and safety standards in the kitchen.
• Implement and maintain food handling procedures.

Budget & Cost Control:

• Work closely with the Executive Chef to monitor food costs, waste, and portion control.
• Assist with managing kitchen budgets and labor costs, ensuring profitability for banquet operations.
• Ensure timely ordering of ingredients while adhering to cost and quality guidelines.
• Scheduling and managing workforce rostering for banquet kitchen operations. 

Collaboration & Communication:

• Collaborate with the Events sales and Banquet teams to ensure seamless execution of events and customer satisfaction.
• Communicate effectively with the front-of-house team regarding menu items, dietary requirements, and special requests.
• Participate in client meetings to discuss menu ideas and accommodate personalized preferences.

•          Permanent, Full-time position

•          Work hours: 38 hours per week

•          Salary $73,150 to $80,000 per year plus superannuation

What you will be doing:

• Supervision of kitchen in the absence of the Executive.  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 in the preparation and production of food as required.
• Prepares and ensures availability of mis en place as required.
• Keep all working areas clean and tidy. 
• Ensure all equipment is maintained, serviced and cleaned.
• Assist with preparation of rosters, ensuring that suitable and cost effective employee levels are maintained at all times.  Rosters to be authorized by appropriate department head. 
• Report any problems to the Executive Chef 
• Prepare, season and cook food as directed, meeting dietary requirements where required
• Follow recipes and presentation specifications
• Operate standard kitchen equipment safely and efficiently
• Oversee and manage kitchen operations
• Clean and organise kitchen and equipment in adherence to hygiene and safety regulations
• Preserve and store foodstuffs in appropriate temperature-controlled facilities
• Recording food temperature
• Train apprentices and other kitchen staff
• Assist with menu planning and development
• Stock management including ordering, rotation and wastage control