Total 15 Junior Executive chef job vacancies in NSW - Sydney - Eastern Sydney

For two decades, The Star Sydney has been a local landmark, deeply ingrained in Pyrmont and Darling Harbour. Committed to our communities, we strive to create fun in trusted destinations as Australia's premier entertainment hub. The Darling, and state-of-the-art venues including The Star Event Centre and The Lyric Theatre have hosted prestigious events and international acts. With extraordinary dining options, including Sokyo, BLACK Bar and Grill, Cucina Porto and our vibrant Sports Bar where the action is live and loud, we are dedicated to delivering the ultimate entertainment, hospitality, and dining experiences for all. 
We are currently looking for a passionate and highly dedicated applicant to join our Culinary Team as a  Junior Sous Chef  in The Star Sydney.
The salary on offer for this role is $78,855 inclusive of superannuation ($ 11.5% super).
This is an extraordinary opportunity for you to progress your career ... Click here to view more detail / apply for Junior Sous Chef ? The Star Sydney

Job description
Join Our Culinary Team as a Casual Chef at Foodwise Solutions

Are you passionate about cooking? Do you thrive in a fast-paced, dynamic kitchen environment? Look no further! The Avenue Randwick is seeking a talented and enthusiastic Junior Sous Chef to join our culinary team.

About Foodwise Solutions

Foodwise Solutions, currently at The Avenue Randwick is a growing Catering Company specialised in Contract Catering, Home Dining and Events. We are expanding and looking for passionate and committed team the wants to grow with us.

About The Avenue Randwick:

Located in the heart of Randwick, The Avenue is a vibrant and popular venue known for its delicious food, lively atmosphere, and exceptional customer service. With a diverse menu that caters to a range of tastes, we pride ourselves on delivering high-quality meals that leave our guests wanting more.

Responsibilities:

- work alongside Executive and Head chef on the daily running of the business

- Prepare and cook dishes to the highest standard, ensuring consistency and quality.

- Collaborate with the kitchen team to develop new and exciting menu items.

- Maintain a clean and organized work station.

- Adhere to food safety and hygiene standards at all times.

- Assist in stock control and inventory management.

Requirements:

- Proven experience as a Chef in a fast-paced restaurant or similar establishment With a minimum of 4 years proven experience preferably with 2 years as Junior Sous Chef

- A genuine passion for food and a creative approach to cooking.

- Strong knowledge of various cooking techniques and culinary trends.

- Ability to work well under pressure and meet tight deadlines.

- Excellent communication and teamwork skills.

- Able to work Evenings and Weekends

- Relevant qualifications in culinary arts

- Full Australian Driving Licence preferred

- No student Visa or Working Holiday

Benefits:

- Competitive hourly rate and flexible working hours.

- Opportunity to work with a talented and supportive team.

- Room for growth and advancement within the company.

- Access to ongoing training and development programs.

- Enjoy a vibrant and energetic work environment.

How to Apply:

If you are a dedicated and skilled Chef looking to take your culinary career to the next level, we want to hear from you! Please email your resume and a brief cover letter to [email protected] In your cover letter, tell us why you believe you would be a great fit for our team.

Collaborating closely with the Restaurant Head Chef & Sous Chef, we are seeking motivated Jr Sous Chef who is driven, knowledgeable and determined to continue the success of Sydney’s newest and exciting hotel dining concept.
As an experienced Jr Sous Chef, you will be supporting and mentoring a dedicated team and have a thorough understanding of what it takes to produce exceptional food and stay composed during a service. With a strong focus on guest dining experience and continual training for our team that will provide a truly unique and premium dining experience.

Our ideal candidate will possess a can do attitude who has the passion and desire to grow within Hospitality’s #1 hotel company - Marriott.
Our restaurant provides a Josper charcoal/wood fired oven, Fish and Meat Dry Ager, Blast Chiller, Hot and Cold Smoker, Oyster Ageing Fridge.
We maintain sustainability practices and work closely with local boutique farms delivering exceptional seasonal produce weekly what could be more of a chef's ideal kitchen. These rich and exciting ingredients ensure that our restaurant receives unique dishes of the highest quality.

About the Role:
• Assist the Restaurant Head Chef Jamie Robertson & Sous Chef with the daily operation of the new and exciting restaurant
• Supporting and mentoring the team to success
• Ensuring maximum guest satisfaction through the menu and offerings
• Take ownership of and offer problem solving initiatives

About You:
• Passionate about high quality food
• Trade Industry Qualification or completion of Commercial Cookery Qualification
• Enthusiastic to escalate your career?
• Self-motivated, driven and energized in a fast-paced environment?
• Minimum of 2 years’ experience in a ala carte restaurant
• Must have full Australian work rights

The Perks
• Discounts on hotel rooms including all properties within the Marriott International group
• Discounts on food & beverage across all our hotels
• Recognition programs to keep you motivated
• Opportunity for involvement with future venue openings across our ambitious growth plans

Role is a Full Time Role working 38 hours per week.
The salary for this role is $73,150 to $75,000 depending on years of experience.

HOUSE MADE HOSPITALITY

House Made Hospitality believes in warm service, great ingredients, beautiful design, a curated ambience, a sense of place, authenticity, doing good, a conscious culture, and heaps of fun.

House Made Hospitality are the creators of Hinchcliff House, a 4-level dining, drinking and entertainment venue in the Sydney CBD, set within a heritage wool store in Circular Quay. Hinchcliff House encompasses Grana Restaurant, Lana Restaurant, Apollonia Bar, Bar Mammoni and Level Two function area.

Also part of House Made Hospitality are This Way Canteen and Martinez Restaurant in the Sydney CBD region, The Carrington in Surry Hills and Promenade Bondi and Easy Tiger, located in the popular Bondi Beach area.

Martinez is House Made Hospitality's most recent offering, overlooking Sydney harbour with a bright and breezy venue and a French Riviera-inspired menu. Promenade Bondi Beach is located in the old Bondi Pavilion and incorporates formal restaurant dining, an open-aired terrace, bar, cafe and beach kiosk, while the nearby Easy Tiger celebrates the vibrancy of Southeast Asian-style dining.

The newest addition to the House Made Hospitality group is a new venue set to open in November 2024. Located in the new Wunderlich Lane district in Surry Hills, the Baptist St Rec Club and Island Radio will offer a new Asian-inspired eating-house and noodle bar, together with cocktails and entertainment options.

THE OPPORTUNITY

House Made Hospitality is seeking an experienced Junior Sous Chef to join the kitchen team at Hinchcliff House in Sydney NSW. Hinchcliff House is spread across four levels and is comprised of numerous restaurants, bars, a cafe, takeaway shop, bakery, pasta room, dessert kitchen and major event space.

The Junior Sous Chef role is an opportunity to join a fun, upbeat team that cares about provenance, the environment and most of all, cooking delicious cuisine. In this position, you will be able to learn and develop your skills under the guidance of hands-on leaders to help take your culinary career to the next level.

As part of House Made Hospitality, your work will provide:

- an opportunity to join & help lead a multi-faceted kitchen operation;
- a full-time position with an attractive salary & benefits;
- support from a hands-on ownership team;
- training & development opportunities;
- exciting career growth within an expanding hospitality group; and
- straight shifts only & easy transport links.

THE ROLE

Working closely with renowned hospitality professionals, as Junior Sous Chef, you will be responsible for:

- assisting the Head Chef and Sous Chefs to lead a large team of passionate chefs;
- kitchen management;
- supporting the kitchen & FOH staI in delivering great food on a consistent basis;
- stock control & financial management;
- working in a fast-paced, high-volume environment with a strong focus on the delivery of high standards through every service;
- making recipes from scratch using only locally-sourced ingredients;
- working as part of a team that encourages positivity in the workplace;
- helping to train, motivate & develop junior chefs;
- ensuring compliance to all regulations, food safety standards & WHS requirements; and
- quality control.

Full-Time Salary Range: $70,000 - $80,000

ABOUT YOU

To be successful in this position, you will need to have:

- appropriate culinary trade qualifications/training;
- prior & proven experience in a similar role & at a similar level;
- at least 3+ years' experience as a Chef;
- a comprehensive understanding of WHS procedures;
- a passion for working with local producers to source the finest produce;
- cooperation skills & the ability to work well within a team;
- excellent communication skills;
- leadership & management skills;
- exceptional time management & organisation;
- a willingness to learn & take on board new skills;
- a positive attitude; and
- the desire to cook delicious food.

ABOUT US

House Made Hospitality is a Sydney-based and globally-inspired hospitality group, with people, quality and care at heart. Our ambition is to build unique concepts that create a sense of place and deliver a great experience. Our focus is on how people feel in our venues. Our culture is consistent with humility, generosity and warmth at its core. Our passion is what we do, and we enjoy every bit of it.

Our venues currently include Hinchcliff House, Promenade Bondi, This Way Canteen, Easy Tiger, Martinez Restaurant & Bar, The Carrington, Wentworth Sofitel and the new Island Radio and Baptist St Rec Club - with many more to come.

If this sounds like the opportunity for you, please APPLY NOW.

• 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!  

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.

• Junior Sous Chef
• $80 - $90k + super on offer
• Fulltime
• Bankstown
• Must be in Australia now with fine dining experience
• Parking

This elegant restaurant sits within an expansive 100-seat space within the Bankstown location. Inspired by a Japanese fine dining with a Peruvian influence , this space references glamour and theatre through a rich palette of colour and materials.
This Restaurant offers an exquisite dining experience in Western Sydney, pay homage to Japanese heritage whilst infusing it with a modern touch using the finest produce; highest quality ingredients showcases a modern take on culinary traditions from, fine dining Japan; think Sokyo or Nobu.

Who's right for the job?
The successful candidate will have previous experience as a Sous chef within a fine dining or Michelin star Japanese restaurant, quality focused restaurant. You will be hands on with the ability to manage, inspire, motivate your team whilst liaising with the famous Michelin Star Exec Chef and Head Chef; including senior level management.
Responsibilities include
Assisting the Head Chef in managing daily kitchen operations,
menu planning
Cost control
Preparing and cooking food
Ensuring top quality food is produced.
Your advanced time management, organisational and task delegation will ensure the smooth running of the kitchen operation.

What do you need to be considered?
• You must be a experienced and highly talented Junior Sous Chef
• Experience in high end operations that are recognised for their culinary excellence
• Expert knowledge in Japanese cuisine
• Assist the kitchen team to maintain quality, standards and cleanliness required
• Advanced team building skills to ensure a seamless operation in a high expectation environment
• Ability to cope well under pressure to ensure guests expectations are exceeded
• Creative, passionate and enthusiastic
• Knowledge of HACCP and food safety standards
• Full Australian working rights
• What we can offer you parking and working with the best in the industry.
Please email your resume to [email protected]

Mercado Restaurant


We are seeking a Full Time Sous Chef for our chic European & Mediterranean style CBD restaurant


• Permanent full-time position
• $ 70,000 - $ 75,000 per year + superannuation
• Located in Sydney CBD close to all major public transport

We are looking for a chef with solid knowledge and experience in Western style cuisine, particularly European and Mediterranean.

The successful applicant will work and be responsible for daily kitchen management including:

• Daily preparation for kitchen service
• Inventory Control & Food Costing Management
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with NSW food safety regulations.
• Supervise preparation, cooking and presentation
• Provide input in menu development
• Schedule staff and assist in human resource processes as needed including induction for new staff for the kitchen team & training etc.


Successful applicants must have:
• Demonstrated knowledge of techniques and practices in Western style cuisine
• Strong leadership abilities
• Ability to work in a busy environment
• Excellent knife-handling skills
• Innate curiosity and desire to learn and improve
Education and Experience Requirements:
• Formal culinary training / culinary degree
• Minimum 2 years’ experience in similar dining style restaurant
• Previous kitchen seniority experience

If you are interested in this job, please email your resume to [email protected] for further information.

About:
Australian & New Zealand owned and operated for more than 30 years, this well renowned company operates quality city, suburban, and resort-style hotels in key destinations across Australia and New Zealand, with a refreshingly down-to-earth approach. They provide genuine local hospitality with quality essentials alongside its trademark 'too easy' service.
Their Hunter Valley Resort is currently seeking a Junior Sous Chef to lead the brigade, serving up everything from pizzas to craft beer paddles. And for quick convenience or on-the-go snacks.
The Role:
In conjunction with the Executive Chef and Sous Chef, you will assist in managing all aspects of the Kitchen Operations, with an emphasis on maintaining hygienic standards and practices, staff training and development, and overseeing the preparation and presentation of a consistent food product which meets customer's expectations.
This is a full-time role for a passionate chef seeking their next challenge ... Click here to view more detail / apply for Junior Sous Chef | Hunter Region | $77k super

Junior Sous Chef | Excelsior







The Venues  Slip Inn is lively, loud and proud of it. The El Loco brand is offered in both locations, Excelsior in Surry Hills and Slip Inn in the CBD. These cantinas combine food, fun and friends for the ultimate Mexican fiesta.  The El Loco menu at is similar across the 2 locations and includes a range of mouth-wateringdishes, including Mexican-style beef brisket burger, quesabirria, El Frederiko hot dog, as well as dishing up the fan favourite tacos. The venue is popular with after work drinks and grabbing a bite to eat, with happy hour running Monday-Friday and Taco Tuesdays offering 2 for $12 tacos.    The Role  We are looking for a Head Chef ideally with Mexican experience that can continue





... Click here to view more detail / apply for Junior Sous Chef | Excelsior

Junior Sous Chef | Felix The Venue  Tucked away in Ash Street, you’ll feel like you’ve stumbled into the backstreets of Paris. Every detail of Felix has been considered from the imported French Chandeliers to Parisian subway tiles and beautiful pewter bar. Our intoxicating ambiance is matched by attentive service and classic French fare, delivered with precision. With a produce-driven menu of honest, simple food; think chicken liver pâté, gruyere soufflé and steak frites. The seafood bar is a sight to behold-piled with prawns, oysters, lobster and Moreton bay bugs.  The Role  We are looking for a talented Junior Sous to join the passionate team, you will be working alongside a dedicated team of 20 chefs. If you have the following we want to hear from you:  2-3 years’ experience in a fast-paced, high-end brasserie or restaurant  Good communication, attitude and execution  Confident running a section and can maintain standards Experience across the kitchen including grill and…

Click here to view more detail / apply for Junior Sous Chef | Felix

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 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.
• Hands on management of food service operations on a day-to-day basis.
• Meet and when possible, exceed customer expectations.
• Ensure food standards, preparation, presentation and cooking techniques meet brand standard guidelines and are maintained. 
• Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Consistently strive continually for innovation, high quality and present food in the most complimentary way.
• Cultivate a positive work environment where learning and personal development are benchmarks in which quality improvement is driven.
• Assist the Executive Chef and Executive Sous Chef and Sous Chefs update Recipe Standards and develop new menus and concepts.

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge.