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 Executive Chef and Sous Chef in managing kitchen operations at Sheraton Grand Sydney Hyde Park. Requirements generally include commercial cookery qualifications, several years of professional kitchen experience, strong knowledge of food safety and HACCP standards, and the ability to lead and train team members. The successful candidate is expected to assist with menu preparation, maintain consistent food quality and presentation, control stock and costs, coordinate service across kitchen sections, and uphold workplace health and safety standards. This role suits an organised, hands-on chef who performs well in a busy hotel environment, communicates effectively, and can work flexible shifts, including evenings, weekends and public holidays.

About the employer

Marriott International is one of the world's largest hotel companies, operating a broad portfolio of more than 30 hotel brands across many countries and territories. Its brands include Sheraton, Marriott Hotels, Westin, W Hotels, Ritz-Carlton and St. Regis. Sheraton Grand Sydney Hyde Park is a prominent full-service hotel in central Sydney, located near Hyde Park, major shopping areas, business districts and cultural attractions. The hotel provides accommodation, restaurants and bars, meeting and event facilities, and a range of guest services. Marriott places strong emphasis on hospitality, service excellence, teamwork, inclusion and professional development. Employees may have access to training, career progression and benefits associated with Marriott's global hotel network, subject to local employment conditions and eligibility.