Sous Chef - Buffet Breakfast

· Be hands on directing morning kitchen operations ensuring smooth and efficient service across breakfast and In-Room Dining.

· Lead, mentor, and inspire a diverse team of culinary professionals in a proactive manner.

· Take ownership and accountability for food safety and hygiene in compliance with HACCP standards.

· Manage kitchen inventory, ordering, and stock control to minimize waste.

· Conduct regular training sessions to enhance skills and knowledge including onboarding new colleagues.

· Tackling guest feedback head-on in conjunction with Front-of-House leadership.

· Collaborate with the Executive Chef on menu development.

· 3-years’ experience in a culinary leadership role within a high-volume environment.

· Experience in buffet and ala carte operations, with demonstratable presentation skills appropriate to a 5-star environment.

· A proven ability to lead a multi-national team and grow talent.

· Have knowledge in rostering with an ability to manage scheduling and payroll for kitchen colleagues according to predetermined hotel budgets.

· The ability to effectively communicate to manage relationships between departments.

· A guest-centric focus that pushes you to be the best-in-market, leveraging the wider hotel team to ensure success.

· Ability to work under pressure while maintaining calm demeanour.

· Flexibility to support other kitchens and special events as needed.

· Experience in a 5-star international hotel brand is required.

· Must have Full Australian Work Rights.