Total 165 sous chef job vacancies in Australia

We are currently seeking a Full Time Chef de Partie to join the professional and dynamic kitchen team. 

Key responsibilities include but not limited to:

• Assist with the implementation of programs to ensure high standards of cleanliness and organisation within the kitchen.
• Lead employees by setting a positive example.
• Assist with menu preparation and ensuring adequate supplies are available for service.
• Prepare and present menu items, demonstrating variety and flair.
• Ensure stock rotation and minimum wastage.
• Ordering of stock as required
• Mentor and co-ordinate the work of junior chefs.
• Shifts will be a combination of morning and evening shifts

As a Commis Chef at Sofitel Brisbane Central, you will have the opportunity to choose where you practise your culinary skills, as we offer positions across various kitchens including: A la Carte; Pastry; Cold Larder; and Production. Our kitchens service multiple hotel outlets and services such as breakfast, lunch, dinner, in-room dining, buffet, patisserie, meetings, events and the Club lounge.

With state-of-the-art kitchens catering to all areas of food production, we encourage you to tell us your passion and we’ll develop a culinary career plan for you!

Key Responsibilities:

• Assist in the preparation and cooking of dishes according to the established recipes and standards.
• Support the senior chefs in maintaining high standards of food presentation and quality.
• Perform basic kitchen tasks, such as chopping, peeling, and cleaning, to ensure efficient kitchen operations.
• Help in managing inventory by properly storing and handling ingredients and supplies.
• Adhere to all food hygiene and safety regulations, ensuring a clean and organized work area.
• Participate in team meetings and training sessions to continuously improve culinary skills and knowledge.
• Collaborate with kitchen staff to maintain a positive and productive work environment.

As a Commis Chef at Sofitel Brisbane Central, you will have the opportunity to choose where you practise your culinary skills, as we offer positions across various kitchens including: A la Carte; Pastry; Cold Larder; and Production. Our kitchens service multiple hotel outlets and services such as breakfast, lunch, dinner, in-room dining, buffet, patisserie, meetings, events and the Club lounge.

With state-of-the-art kitchens catering to all areas of food production, we encourage you to tell us your passion and we’ll develop a culinary career plan for you!

Key Responsibilities:

• Assist in the preparation and cooking of dishes according to the established recipes and standards.
• Support the senior chefs in maintaining high standards of food presentation and quality.
• Perform basic kitchen tasks, such as chopping, peeling, and cleaning, to ensure efficient kitchen operations.
• Help in managing inventory by properly storing and handling ingredients and supplies.
• Adhere to all food hygiene and safety regulations, ensuring a clean and organized work area.
• Participate in team meetings and training sessions to continuously improve culinary skills and knowledge.
• Collaborate with kitchen staff to maintain a positive and productive work environment.

As a Commis Chef at Sofitel Brisbane Central, you will have the opportunity to choose where you practise your culinary skills, as we offer positions across various kitchens including: A la Carte; Pastry; Cold Larder; and Production. Our kitchens service multiple hotel outlets and services such as breakfast, lunch, dinner, in-room dining, buffet, patisserie, meetings, events and the Club lounge.

With state-of-the-art kitchens catering to all areas of food production, we encourage you to tell us your passion and we’ll develop a culinary career plan for you!

Key Responsibilities:

• Assist in the preparation and cooking of dishes according to the established recipes and standards.
• Support the senior chefs in maintaining high standards of food presentation and quality.
• Perform basic kitchen tasks, such as chopping, peeling, and cleaning, to ensure efficient kitchen operations.
• Help in managing inventory by properly storing and handling ingredients and supplies.
• Adhere to all food hygiene and safety regulations, ensuring a clean and organized work area.
• Participate in team meetings and training sessions to continuously improve culinary skills and knowledge.
• Collaborate with kitchen staff to maintain a positive and productive work environment.

A Commis Chef is responsible for supporting the kitchen team in food preparation, cooking, and maintaining the kitchen's cleanliness and organization.

This role serves as a foundational position for individuals looking to advance their career in the culinary arts.

Key Responsibilities:

Food Preparation: Assist in the preparation of ingredients, including chopping, slicing, dicing, and measuring. This may involve both cold and hot kitchen tasks.

Cooking: Execute basic cooking techniques and methods under the guidance of senior chefs. This can include grilling, frying, baking, sautéing, and more.

Recipe Execution: Follow established recipes and instructions for the preparation and presentation of dishes.

Assistance in Plating: Assist in the assembly and plating of dishes, ensuring they meet the established standards for portion size and presentation.

Cleanliness and Hygiene: Maintain a clean and organized work area. This includes proper storage of ingredients, cleaning utensils, and following hygiene and sanitation standards.

Inventory Control: Help monitor ingredient inventory levels and report shortages to the kitchen supervisor or chef.

Learning and Development: Continuously learn and improve culinary skills by seeking guidance from senior chefs, attending training sessions, and practicing cooking techniques.

Adherence to Safety Regulations: Follow kitchen safety rules and guidelines, including the safe use of kitchen equipment and handling of hot items.

The Commis Chef role is a great entry point for those looking to build a career with our company. With experience and training, Commis Chefs can progress to higher positions in the kitchen, such as Demi Chef, Chef de Partie, and eventually, more senior roles like Sous Chef or Executive Chef.

We are seeking multiple Full time - Chef De Partie,  to join our team immediately and provide efficient, friendly and professional service to all of our lounge guests. We have opportunities available in our al la carte and buffet environments.

All of our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service.

Duties;

• Support the Executive Chef in Food preparation, ordering and team development to exacting Lounge standards.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
• Assist with managing team members - performance and leading by example. 
• Responsibility for your designated area, as well as anticipation of guests needs
• Prepare and present with flair, all menu items for buffet, a la carte and tray service as required to Lounge standards and within budget controls
• Ensure Food safety standards are met in all stages of food cycle- delivery, storage, preparation, cookery, service and rotation. 

You are an extremely passionate Pastry Chef with a big heart, who is a fantastic leader and leads by example. You will represent our professional 5-star service philosophy and create delicious food for our Guests each and every time. You will have a proactive attitude and a desire to achieve the very best. Reporting to the Executive Chef, you will have the opportunity to work in a dynamic and energetic kitchen where every day is different. We provide a buffet service for breakfast and an a la carte service for lunch and dinner. We also cater for small & large scale conferences, events and of course weddings. You will play a very important role in our dynamic kitchen team!

What you will be doing:

• Prepare ingredients and utilise baking equipment
• Create pastries, baked goods and confectionary
• Decorate pastries and desserts to ensure beautiful and tasteful presentation
• Monitor the stock of baking ingredients
• Ensure proper hygiene, sanitation and safety procedures are adhered to at all times
• Control food preparation and manage wastage
• Bring creative ideas and contribute to our pursuit of excellence in all things pastry
• meet and where possible exceed our guests’ dining expectations
• assist in creating a positive work environment for all.

Belong in a place where you can be yourself and love what you do. Elevate your culinary skills to new levels of excellence. Here you can share and grow your knowledge, learning from passionate and experienced people every day. We will encourage you to explore your creativity and extend your repertoire, bringing joy to our guests with every mouthful.

A Career that lets your passion shine

• Showcase your creative patisserie flair
• Develop and inspire the next generation of pastry chefs
• Be part of a team that has a passion for exceeding expectations
• Use your innovative capabilities to delight guests in their culinary experience
• Grow your career with global opportunities across the AccorHotels group

Elevate your career by joining the prestigious Sofitel Brisbane Central, where excellence is not just a standard but a way of life. We are currently seeking a full time Demi Chef to join Sofitel Brisbane Central’s culinary brigade.

As an experienced member of the kitchen team, you will assist to supervise operational aspects of the kitchen and junior Chefs, and ensure food hygiene and safety procedures are followed.

ALL about the role:

• Create high-quality dishes, manage kitchen operations, and develop new menu items whilst mentoring junior staff members
• Assist with the implementation of programs to ensure high standards of cleanliness and organisation within the kitchen
• Have a genuine passion for what you do, keep up with new food trends, and actively contribute to menu development
• Liaise with Restaurant team regarding the availability of menu items, additions to the menu and any relevant changes
• Ensure strict stock rotation and minimum wastage.  Ensure stock control procedures are implemented and maintained

Elevate your career to a whole new level with us and join our high-performing kitchen team.

We are currently seeking a Full Time Chef de Partie – Pastry to join Sofitel Brisbane Central’s culinary brigade.

You will be a key driver in bringing to life the creations of our French boulangerie, Chou Chou. You will work as part of a small team to produce pastries and gateaux for Chou Chou and other hotel areas.

As an experienced member of the kitchen team, you will play a significant role in supervising operational aspects of the kitchen and ensure food hygiene and safety procedures are followed.

What you will be doing:

• Be responsible for the pastry kitchen in the absence of the Sous Chefs
• Produce pastries and gateaux for Chou Chou boulangerie
• Ensure employees are following procedures according to department and hotel policies
• Follow stock rotation and minimum wastage by control procedures and ensure adequate supplies are available for service
• Maintain strict food hygiene and safety procedures
• Prepare and produce menu items to established recipes and methods ensuring the production of high-quality food
• Assist with the maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets.

Job Description

Bring your creative flair, willingness to learn and hard work to our little hotel in Thornleigh! This is the perfect role for an aspiring and passionate Commis/Demi chef, looking to push their limits, test their grit and make our hotel’s little kitchen their own. 

Lead a small team of chefs and cooks to maximize the offerings of the breakfast buffet and the all day bistro; operating alongside other Department Heads to achieve common goals. An amazing opportunity to learn how to manage your own kitchen with the support and mentorship from an experienced Accor General Manager.

What you will be doing:

• Building and mentoring your team
• Daily food preparation for breakfast, lunch and dinner bistro dining.
• Food ordering and stock control partnered with cost management.
• Upkeep of hygiene and cleanliness standards
• Build rapport with customers
• Continue to learn and drive your development

Mr Good Guy is looking for our next Head Chef to join our team, help us celebrate the notion of Asian street food with a modern, urban twist at Mr Good Guy in Devonport!

Located at the Novotel Devonport, Mr Good Guy takes you deep into the night markets of Asia, allowing our guests to experience the hawker food found in the backstreets and laneways of South-East Asia in the heart of Devonport.  We pride ourselves on our fun, contemporary and authentic menu that showcases local produce and international favourites.

As an experienced Head Chef, you will relish in the opportunity to show your talents in a strong team orientated environment while contributing to our exceptional food experience for guests. With a strong focus on developing and encouraging a strong team environment, you will lead our team to continuously maintain and improve our restaurants service offering.

ALL about the role:

• Manage, inspire, and lead a team to create an outstanding dining experience for our guests delivering consistent, high-quality food and an exceptional dining experience
• Have a genuine passion for what you do, keeping up to date with food trends, resulting in innovative menu development
• Be innovative, continually looking for ways to wow our guests and challenge the team to create exciting and contemporary menus
• Developing positive customer relations through interacting with our guests and being the face of the kitchen
• Manage department operations, including budgeting, forecasting, resource planning, food costs, and waste management
• Foster positive relationships with other key managers, department heads, and suppliers to meet business needs
• Coaching and developing your team to succeed professionally via regular 1:1 meetings, personal development plans, appraisals, training, and reward and recognition programs

• Support the Executive Chef in leading and inspiring our dynamic and professional kitchen team.
• ensure effective and efficient running of the kitchen.
• maintain quality of product and services to all F&B outlets
• maximise productivity whilst maintaining food and wage costs are in line with budget.
• continuously review the menu to ensure it is catering to industry/ competitive trends.
• review and implement service standards to exceed our guests’ expectations.
• maintenance health and safety processes and records.
• develop and train our future kitchen stars.

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.

The role

We have a wonderful rare opportunity to join our Kitchen Brigade as a full-time Commis Chef, 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
• Be a positive team member with a "Can Do" attitude

Key responsibilities:

• Organise an assigned section and ensure it runs efficiently and productively.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
• Assist with training Commis Chefs and apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure all required tasks are competed accurately and within given time frames.
• Be familiar with the other kitchen within the hotel, promoting flexibility and productivity.
• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognized as a purveyor of consistent, value for money and quality cuisine.
• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations.
• Ensure kitchen preparation and service areas and equipment is kept clean at all times in accordance with current food health & hygiene (HACCP) regulations.

We are seeking a Casual Commis/Cook Chef to join the dynamic and professional team. Reporting directly to the the Brewery Venue Manager, you will be responsible for the support of the operation of the Brewery kitchen. 

If you enjoy variety in your day and are passionate about food preparation and presentation - then this is a role for you! 

Essential duties for the role include, but are not limited to the following:

• Prepare mis-en- place for all relevant menus
• Assist with ordering necessary food items accordingly to business needs and demands
• Comply with all WHS, food safety legislation
• Work with and coordinate with other chefs in the preparation and production of food as required
• Ensure strict stock rotation and minimum wastage
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned
• Report any maintenance, hygiene and hazard issues
• Awareness departmental targets and strive to achieve them as part of the team
• Assist other departments wherever necessary and maintain good work relationships

A career that lets your passion shine:

As Pastry Demi Chef, you'll craft exquisite desserts, perfecting your skills daily alongside experienced professionals. You'll explore new techniques, innovate with flavours, and delight our guests with every creation. Gain invaluable experience, grow professionally, and infuse your unique style into each dish, making every dessert a memorable experience for our guests.

What we offer
Belong in a place where you can be yourself and love what you do. Join our hotel community and we will support you to realise your true potential. You will be part of a team where everyone’s contribution is valued. And we will empower you to bring ideas to elevate our services, creating personalised experiences for guests and team members. Help them to feel special, and we do the same for you.

• Prepare, cook, and present dishes, ensuring high-quality dishes are served to guests
• Maintain cleanliness and organisation of your station, ensuring compliance with food safety and hygiene standards
• Collaborate with other chefs and kitchen team members to ensure smooth and efficient service, especially during busy periods
• Maintain inventory levels, order supplies, and manage food costs effectively
• Supervise kitchen staff, providing guidance, training, and support as needed

The key responsibilities of the Chef De Partie are

• 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 authorised by appropriate department head. 
• Report any problems to the Executive Chef / Sous Chef.

The other critical responsibilities are

• Ensure proper safety and sanitation of all kitchen facilities and equipment.
• Safe work practices in a hazardous environment.
• Supervision of apprentices and other kitchen colleagues.
• HACCP / Food safety /WHS and quality assurance.
• The manual and physical aspects of the role which include but are not limited to: constant standing, walking, lifting, carrying, pushing and pulling.

This is your chance to bring your skills and enthusiasm and work within a team with global experience and French flair.

We are seeking a dynamic Head Chef to lead our Kitchen team. We want you to innovate the future of our recently refurbished restaurant, Giuseppe’s Cantina. 

Reporting to the General Manager you will be responsible for ensuring the smooth and efficient running of the kitchen operation. You will have culinary flair as well as a motivating leadership style to support your small but enthusiastic team.

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.

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.