We are looking for a motivated and talented Junior Sous Chef to join our kitchen team at Hotel Chadstone Melbourne MGallery.
Working closely with our senior chefs, you will support the day to day kitchen operations across our outlets, with a particular focus on Conference & Events and breakfast service. You will play an important role in maintaining food quality and consistency, supporting the development of our culinary team and ensuring every dish meets the standards expected of a luxury hotel.
This is an opportunity for a developing chef ready to take the next step in their career, strengthen their leadership skills and gain broader experience across kitchen operations, menu development, food cost control and team management.
What you'll be doing…
- Supporting the Executive Chef and senior kitchen team in the daily operation of the kitchen.
- Assisting with the preparation and delivery of high-quality food across breakfast, Conference & Events and other Food & Beverage outlets as required.
- Coordinating kitchen preparation and service to ensure dishes are delivered consistently, efficiently and to the required standard.
- Supporting the supervision, training and development of Commis Chefs and other kitchen team members.
- Maintaining high standards of food presentation, quality, flavour and consistency.
- Assisting with ordering, receiving, stock rotation and inventory control to maintain appropriate stock levels.
- Monitoring food costs, portion control and product utilisation to support departmental budgets.
- Minimising food waste through effective preparation, storage and ingredient utilisation.
- Assisting with recipe costing, menu development and daily specials.
- Maintaining clear communication with Front of House, Food & Beverage, Stewarding and other departments to ensure smooth service delivery.
- Communicating dietary requirements, allergies, special requests and service changes accurately to the kitchen team.
- Assisting with kitchen rostering, labour management and daily operational planning.
- Supporting menu launches, tastings, special events and ongoing improvements to kitchen operations.
- Maintaining food safety, hygiene, allergen management and cleaning standards in line with HACCP procedures and workplace health and safety requirements.
- Monitoring food temperatures, labelling, date coding and storage practices to ensure compliance.
- Ensuring equipment is used safely and reporting maintenance issues or faults promptly.