Junior Sous Chef

Minor Hotels is one of Australasia’s largest accommodation providers, managing over 70 properties in the region and a global portfolio of 560 properties across more than 58 countries. Our brands, Anantara, Avani, Oaks, NH Hotels, NH Collection, nhow, and Tivoli, span six continents, including Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America. Joining Minor means partnering with a diverse, expanding global organisation offering boundless opportunities to thrive and succeed.

Our people are the heart of our success, and we are committed to investing in your skills to support your career growth and advancement. You’ll feel valued as part of a tight-knit team, united in delivering exceptional guest experiences and thriving in a company dedicated to fostering an outstanding workplace culture.

Oaks Darwin Elan Hotel are looking for a motivated Junior Sous Chef to join our kitchen team on a full-time basis.

This role is essential in supporting the Head Chef and senior kitchen staff, assisting with the preparation, cooking, and plating of high-quality dishes while developing leadership and culinary skills in a professional environment.

Shift Details (subject to change)

- Rotating roster including breakfast, lunch, and dinner services
- Flexibility to work weekends and public holidays

Responsibilities

Assist the Head Chef and Senior Sous Chef in daily kitchen operations.; Prepare and cook dishes to brand standards and recipes.; Support junior and entry-level kitchen staff, providing guidance and mentoring.; Maintain cleanliness, organisation, and compliance with Workplace Health and Safety (WHS) and food hygiene standards.; Assist in menu planning, recipe execution, and kitchen efficiency improvements.; Monitor stock levels and assist with ordering and inventory management.

Requirements

Certificate III or IV in Commercial Cookery (Australia) or equivalent.; Minimum 1–2 years’ experience in a kitchen role, preferably as a Chef de Partie or similar.; Strong teamwork, communication, and organisational skills.; Positive, proactive attitude and passion for culinary excellence.; Flexibility to work across all service periods and roster requirements.