Junior Sous Chef (Full-Time)

Exceptional Hospitality Starts with You
Iconic 598-room Hilton Sydney is located in the heart of Sydney’s CBD and is steps from Town Hall station and the QVB Light Rail stop. Amongst our operations, we are home to signature restaurant Glass Brasserie, heritage-listed Marble Bar, and we are the leading destination for Conferences & Events with one of the largest conferencing spaces in Australia.
From award-winning cuisine to vibrant cocktails and historic surroundings, discover a collection of unique dining destinations in the heart of the central business district at Hilton Sydney. Whether you’re joining us for a celebratory dinner, sunset drinks or a quiet morning coffee, every moment is crafted with warm hospitality at heart.
Demonstrated expertise in culinary operations, food presentation, menu execution, and creative food concepts.
Strong leadership, people management, and communication skills, with the ability to inspire, coach, and develop high-performing teams.
Sound commercial acumen with knowledge of recipe costing, stock control systems, and revenue and profitability optimisation.
Commitment to fostering Hilton's culture and values, promoting a safe, inclusive, and high-performing work environment.
Highly organised and customer-focused, with excellent attention to detail, a positive attitude, and flexibility to work across a rotating roster.
Here’s what you’ll do during a typical day:
Ensure a high level of clear and concise communication is maintained with all other hotel departments, being receptive to other departments operational and accounting requirements.
Makes a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with guests, suppliers and team members.
Exhibits exemplary personal appearance and attitude, maintains highest standards of hygiene and quality assurance practices.
Lead by example in the spirit of the vision and values of Hilton.
Keep Executive Chef / Sous Chef informed of any issues that may arise.
Attend and contribute to meetings and briefings as per schedule.
Respond to and manage departmental change as required by the hotel, Hilton, government legislation or industry trends.
Maintain policies and procedures for the kitchen.
Conduct and monitor Performance Development Reviews (PDR) for all team members.
Implement training programs for all areas of responsibility.
Perform administrative duties and other team administration such as attendance records, logbook and assisting with the preparing of rosters, payroll and vacation planning according to forecasted business.
Assist the Executive Chef in all team management functions - interviewing, hiring, coaching and discipline. Consults with Human Resources as appropriate in performing above duties.
Ensures that any overtime or irregularities are properly logged and followed up.
Enforce Hilton Hygiene, uniform and grooming standards.
Perform any other related duties and special projects as assigned by the Hotel.

Work arrangement
No