Junior Sous Chef

About the role

Join the culinary team at Crowne Plaza Adelaide Mawson Lakes as a Junior Sous Chef. Reporting to the Executive Chef, you will help shape a dynamic menu, lead a passionate kitchen crew, and ensure every dish reflects the highest standards of quality and creativity.

Key responsibilities

• Assist in curating a unique, seasonal menu using locally sourced produce.
• Apply multi‑cuisine cooking techniques to deliver memorable dining experiences.
• Lead, train and assess kitchen staff, fostering a collaborative and high‑performance culture.
• Manage stock control, ordering supplies and maintaining accurate inventory.
• Support all food‑and‑beverage operations, including room service, conferences and events.
• Perform prep work across breakfast, lunch, dinner and high‑tea services.
• Maintain rigorous food safety, hygiene and HACCP standards.

Required profile

• Qualification in Commercial Cookery or Culinary Arts from a registered training provider.
• Leadership experience in kitchen operations with the ability to work all sections competently.
• Independent grill cooking skills and flexibility to work nights, weekends and public holidays.
• Strong physical ability to lift objects up to 50 lb (23 kg) and perform kitchen duties safely.

Required skills

• Commercial Cookery
• Culinary Arts
• Grill cooking
• Food Safety Certification
• HACCP knowledge
• Inventory management