Sous Chef – Conference & Events

About the role

Take ownership of the Conference & Events kitchen operation, ensuring top‑notch food quality, presentation and cost control while leading a large kitchen brigade.

Key responsibilities

• Supervise daily culinary execution and assist in designing innovative menus aligned with guest expectations and hotel standards.
• Manage stock, minimise waste and control labour costs through effective rostering and scheduling.
• Maintain food safety, hygiene and environmental standards, and drive staff training and performance reviews.
• Collaborate with front‑of‑house, Sales and stewarding teams to deliver seamless event experiences.

Required profile

• 5‑7 years culinary experience with at least 2 years in a senior role (Junior Sous Chef or Sous Chef).
• Proven track record in high‑volume banquet or large‑event catering environments.
• Experience managing large kitchen brigades and strong sense of ownership.
• Full working rights for Australia.

Required skills

• HACCP or Food Hygiene & Safety training.

What we offer

• Career development opportunities within Accor Group.
• Inclusive workplace with diversity focus.
• Central Melbourne location, laundered uniforms and complimentary hotel stay package for work anniversary.
• Worldwide employee and family benefits at Accor Hotels.