Sous Chef

Minor Hotels is one of Australasia’s largest accommodation providers, managing over 70 properties in the region and a global portfolio of 640 properties across more than 66 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 Melbourne on Market Hotel are looking for an experienced and passionate Sous Chef to join our kitchen team on a full-time basis.

This role is essential in supporting the Head Chef, supervising and mentoring the kitchen team, and ensuring the delivery of consistently high-quality dishes and dining experiences for guests.

Shift Details (subject to change)

- Immediate start available
- Rotating roster across Monday to Sunday
- AM and PM shifts available

Responsibilities

Work alongside, direct, and support kitchen team members to ensure excellence and consistency in all dishes.; Oversee the performance of kitchen staff, maintaining high standards and uniformity in the products delivered.; Assist in the creation of menus and perform cost analysis to maintain profitability.; Manage inventory levels and oversee back-of-house food and labour expenses.; Implement procedures to uphold high standards of presentation, sanitation, service, and product quality.; Ensure compliance with all health and safety regulations and food standards.; Manage the recruitment, induction, training, and rostering of kitchen team members.; Curate and refine recipes to meet diverse culinary preferences, dietary restrictions, and allergies.

Requirements

Relevant Certificate III in Commercial Cookery.; Minimum two years’ experience working as a Sous Chef.; Exceptional leadership skills with experience motivating and managing a skilled and diverse team.; Ability to work under pressure in a dynamic kitchen environment.; Excellent interpersonal and communication skills.; Flexibility to work across a variety of shifts, including weekends and public holidays.