Junior Sous Chef

Working closely with the Executive Chef and Sous Chef, you will support the day-to-day operations of the kitchen brigade, assisting in leading service, maintaining operational standards, and delivering exceptional culinary experiences across The Ternary’s Grill, Wok, and Wine Bar concepts. As an open kitchen environment, this role also requires strong customer engagement skills and the ability to confidently interact with guests while delivering exceptional service experiences.

Key responsibilities include:

• Assisting in the supervision and leadership of kitchen chefs, cooks, and stewarding teams during busy service periods.
• Managing food preparation and production with a strong focus on Asian cuisine, including wok cooking and tandoor cooking experience, within a high-volume service environment.
• Ensuring food presentation, cooking techniques, and quality standards consistently exceed guest expectations.
• Supporting menu development, seasonal promotions, menu costing, and innovative dining experiences aligned with The Ternary brand.
• Maintaining the highest standards of hygiene, HACCP compliance, food safety, and workplace cleanliness.
• Supporting kitchen rostering, stock control, food cost management, and operational efficiencies.
• Assisting with training, coaching, and development of junior kitchen team members while fostering a positive and collaborative team culture.
• Working collaboratively across multiple kitchen sections to ensure smooth and efficient kitchen operations.
• Demonstrating strong communication and customer service skills in an open kitchen environment, creating engaging and memorable guest interactions.

Pyrmont, Sydney NSW
Full Time
$75,000 – $80,000 plus superannuation

• Proven experience as a Chef de Partie or Demi Chef within a high-volume hotel/ restaurant environment.
• Strong Asian kitchen experience essential, including wok cooking and tandoor cooking within fast-paced service operations.
• Proven experience with menu costing, stock management, and maintaining food cost controls.
• Experience working within an open kitchen environment with strong customer engagement and communication skills.
• Trade qualified with Certificate III and IV in Commercial Cookery or equivalent.
• Additional hospitality or culinary management qualifications highly regarded.
• Strong understanding of HACCP, food safety, stock control, and kitchen operations.
• Ability to lead calmly and effectively within a high-volume, fast-paced service environment.
• A positive team player with strong communication skills and passion for hospitality.
• Flexibility to work rotating rosters including weekends, evenings, and public holidays.
• Full working rights in Australia.

• Join one of Sydney’s leading restaurant destinations within a flagship hotel precinct.
• Work within a high-performing culinary team delivering large-scale food and beverage operations.
• Access career progression and development opportunities through Accor Careers.
• Enjoy staff benefits, discounts, and wellbeing programs across the Accor network.
• Be part of a collaborative and supportive team culture within a globally recognised hospitality group.

 

Accor is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience, and potential.