Total 30 Junior Executive chef job vacancies in Australia

• 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.

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!  

•          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

As Junior Sous Chef, you will enhance our culinary team and contribute to delivering outstanding dining experiences. In this role, you will support our Executive Chef in ensuring the seamless operation of our outlet, upholding the highest standards of quality, profitability, and industry reputation. If you have a talent for crafting exceptional dishes and leading a team effectively, this position offers a valuable opportunity to advance your career.

Additionally, you will mentor and guide junior kitchen staff, helping them develop their skills and reach their full potential. Your responsibilities will include overseeing food preparation, managing stock levels, and ensuring service areas are consistently prepared for peak efficiency.

Staying abreast of industry trends and fostering a cohesive and motivated kitchen environment will be crucial as you help maintain our high standards. Additionally, you will be involved in menu design, implementing special promotions, and managing cost control, leveraging your expertise to contribute to our success.

• 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 innovative, quality, value for money 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.
• Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves, entering work orders for any area and equipment in need of repair.
• 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.
• Responsible for the day to day, on site operations of the kitchen.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the Food & Beverage Management and Supervisors and to meet food and beverage operational objectives.
• 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.
• Promote a PROACTIVE within the kitchen brigade.
• Any other duties assigned by your manager.

Are you looking for:

• Job security?
• A career path with room for advancement?
• A company that nurtures your growth potential?

Join the Marley Spoon Group and help us revolutionise the way people shop, cook and eat. We’re proud to have been recognised by the AFR as one of the Best Places To Work in Manufacturing & Consumer Goods. Enjoy flexibility, career growth, and immediate start opportunities. 

We’re now hiring a full-time Junior Sous Chef for our Chefgood facility in Keysborough (VIC), overseeing the morning shift within our kitchen team and being responsible for leading a team of 5 in close collaboration with our Head Chef. 

Your role:

• Supervise kitchen staff, implementing new training procedures to enhance team skills and productivity.
• Manage staff productivity and oversee day-to-day kitchen operations in collaboration with the Head Chef.
• Ensure adherence to GMP rules and maintain high standards of food quality, taste, and compliance with health and safety regulations.
• Execute and oversee the preparation of diverse dishes based on established recipes, contributing to menu development with the culinary team.
• Monitor and maintain kitchen equipment, ensuring proper functionality.
• Ensure accurate and timely completion of work orders (WO) to meet production requirements.

• Certificate 4 Commercial Cookery 
• Minimum 2 years experience in production kitchen or hospitality
• Proven track record of / Experienced in managing staff and production kitchen
• Confidence with Google Data Studio and G-suite products
• Naturally organised with excellent attention to detail
• Collaborator who works well across different teams and functions
• Have positive attitude, calm under pressure

• Enjoy discounted Marley Spoon boxes, conveniently delivered to your doorstep.
• Take advantage of free on-site parking, making your workday hassle-free.
• Immerse yourself in a workplace characterised by flat hierarchies and great team spirit.
• Thrive in an open, diverse, and inclusive atmosphere where over 50 nationalities come together.
• Unlock the opportunity to learn and explore across different functions and departments, nurturing your continuous growth and development.
• Get 24/7 support for your health and well-being through Sonder, ensuring you're at your best both in and out of work.

Our mantra is that growth is a shared journey #WhenYouGrowWeGrow. Our aim is to provide a supportive environment where everyone can flourish and achieve their full potential. 

If you're intrigued by what you've read and eager to learn more, take a look inside our company culture: https://www.youtube.com/watch?v=TSI4cTKabls.

Join a team that celebrates diversity, inclusion and flexibility. At Marley Spoon, we welcome all and strongly believe that different perspectives and backgrounds nourish our growth. With well-being as a key ingredient in our recipe for success, our commitment to supporting our team members is rooted in the belief that a healthier, happier workforce benefits us all.

In this role, you will:

Assist the Executive Chef and Executive Sous Chef in the supervision of the kitchen chefs, cooks and stewarding team.

Manage food preparation and production to deliver innovative and inspired dishes aimed to exceed customer and guest expectations

Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines

Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines

Drive training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods

Together with senior chefs and restaurant leads, design menus for special offering with expectation to capture both in-house as well as the local community.

• Demonstrate ‘ownership’ of the outlet through commitment to the following areas of responsibility:
• Through the Chef de Parties and Kitchen Brigades hands on supervision of the food service operations on a day to day basis.
• Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and 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.
• Co-ordinate the weekly food requirements with regards to purchasing with consideration for delivery times, shelf life, forecasted sales and storage capabilities.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Ensure that all kitchen staff are fully briefed prior to commencing their shift.  Delegate duties to the shift Kitchen Brigade so all aspects of the shift are covered promoting a team working environment.
• Encourage Kitchen brigade to be aware of market needs and trends so their product meets these requirements.
• Take responsibility to ensure all required tasks and delegated projects are completed accurately and within given time frames.