Junior Sous Chef

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Junior Sous Chef supports the Sous Chef and Executive Chef in running an efficient hotel kitchen, maintaining food quality, and delivering consistent service across restaurants, banquets, and room service. Requirements generally include commercial cookery qualifications, several years of professional kitchen experience, strong knowledge of food safety and HACCP procedures, and the ability to lead and train kitchen colleagues. The successful candidate is expected to manage sections during service, assist with menus and stock control, minimise waste, maintain cleanliness, and work calmly under pressure. Flexibility is essential, as the role involves rotating shifts, weekends, public holidays, and busy event periods.

About the employer

Sydney Harbour Marriott Hotel at Circular Quay is a premium Marriott hotel located near Sydney’s iconic harbour, Opera House, and The Rocks precinct. It serves leisure travellers, business guests, conferences, weddings, and large events, supported by restaurants, bars, banquet facilities, accommodation, and guest services. The hotel is part of Marriott International, one of the world’s largest hospitality companies, operating a broad portfolio of hotels and resorts globally. Marriott promotes structured training, internal career development, service excellence, and international mobility. Culinary employees can gain experience in high-volume restaurant, banquet, and event operations while working within established food safety and quality standards. Benefits may include staff rates at Marriott properties, meals, training, and other employment conditions, depending on the role and applicable Australian workplace agreements.