Sous Chef – Hotel Kitchen

About the role

The Stamford Plaza Sydney Airport is seeking an experienced Sous Chef to support the Head Chef across multiple food outlets, including La Boca Restaurant & Bar, banquets, and room service. This hands‑on leadership position focuses on delivering high‑quality dishes, maintaining consistency, and ensuring operational efficiency.

Key responsibilities

• Assist the Head Chef in daily management of kitchen operations across all outlets.
• Lead, train and motivate the kitchen brigade to maintain high standards.
• Prepare, cook and present dishes according to Stamford standards, including charcoal and open‑fire grilling.
• Control food costs, manage stock, rotate inventory and minimise waste.
• Support menu development, banquet preparation and service delivery.

Required profile

• Certificate IV in Kitchen Management or Commercial Cookery (or equivalent).
• Proven experience as a Sous Chef or senior kitchen role in a hotel or high‑volume hospitality environment.
• Strong leadership, communication and team‑development skills.
• Flexibility to work rotating shifts, including early mornings, evenings, weekends and public holidays.

Required skills

• HACCP implementation and food safety compliance.
• Food cost control and stock management.
• Charcoal, wood‑fire and open‑fire grilling techniques.
• Experience with Argentine or South American cuisine (highly regarded).

What we offer

• Career development and progression opportunities.
• Complimentary duty meals and uniform cleaning.
• Equal opportunity employment.