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Why it matched your search

• Skill: Menu creation
• Skill: Menu design

Job summary

The Sous Chef will partner with the Executive Chef to oversee daily kitchen operations, menu innovation, and food preparation. They are responsible for supervising junior staff, managing administrative tasks like rostering and stock control, and ensuring strict compliance with food safety standards.

Job details

Pullman Bunker Bay is a 5-star luxury beachside resort located in the stunning Margaret River Region of Western Australia. The resort offers 150 beautifully appointed bungalow-style villas, a variety of food and beverage options at the Other Side of the Moon restaurant and bar, award-winning conference and wedding facilities, and a rejuvenating day spa. While living and working in this picturesque area, you can explore sailing adventures, savour award-winning wines, and experience world class whale watching from the banks of Bunker Bay Beach. Purpose As Sous Chef, you will be the culinary partner to the Executive Chef, contributing to the creation of remarkable dishes that captivate our customers. Your role will be instrumental in overseeing kitchen operations, food preparation, and menu innovation, ensuring every guests culinary journey remains a smooth and delightful one! Primary Responsibilities Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help Supporting the Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs Provide supervision and guidance to junior chefs, supporting the on boarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation Skills & Experience Proven experience as a Senior Chef de Partie or Sous Chef in a reputable culinary establishment with leadership abilities and track record of effectively leading kitchen teams Strong culinary skills and a passion for creating exceptional dishes The possession of a Certificate III in Hospitality (Commercial Cookery) – Essential Passionate about food and cooking, with a modern approach to menu planning and design Personal presentation & communication skills are imperative, along with positive energy & attitude Flexibly to work across a range of shifts including weekends and public holidays as required Accor Benefits ALL Heartist Membership - Take advantage of discounts on accommodation and food & beverage worldwide! Family & Friends Discounts - Available on a range of accommodation, services and events for those who mean the most to you Accor Live Limitless (ALL) Loyalty Program - Earn status & reward points on your worldwide stays Learn Your Way - Support your career development with access to Accor’s industry leading training platforms, Accor Academy and Typsy Build Your Network - With more than 300,000 Accor professionals globally sharing the same guest passion, you have the ability to grow your hospitality network worldwide Worldwide Opportunities - We are a world leading hotel operator! With over 400 hotels in the Pacific and more than 5,000 across 110 countries, offering limitless opportunities to grow your career At Accor, we welcome you as you are. We help you grow and learn, so that work brings purpose to your life. By joining Accor, every chapter of your story is yours to write, and together we can imagine tomorrow's hospitality. Accor is an inclusive company, building diverse teams across the globe. Everyone has a story and we want to learn yours. We invite you to APPLY NOW.

What you’ll do

The Sous Chef will partner with the Executive Chef to oversee daily kitchen operations, menu innovation, and food preparation. They are responsible for supervising junior staff, managing administrative tasks like rostering and stock control, and ensuring strict compliance with food safety standards.

Requirements

Candidates must have proven experience as a Senior Chef de Partie or Sous Chef in a reputable establishment with strong leadership abilities. A Certificate III in Hospitality (Commercial Cookery) is essential for this role.

Benefits

• All Heartist Membership • Family & Friends Discounts • Accor Live Limitless Loyalty Program • Accor Academy training • Typsy training platform • Global networking opportunities

Listed skills

• Leadership · Preferred
• Food safety · Preferred
• Reporting · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen management
• Menu creation
• Food safety
• HACCP
• Leadership
• Staff supervision
• Rostering
• Stock control
• Menu design
• Culinary arts
• Workplace health and safety
• Team development
• Inventory management
• Reporting
• Menu Planning
• Communication
• Cooking
• Occupational Safety And Health
• Food Safety And Sanitation
• Food Preparation
• Hazard Analysis And Critical Control Points (HACCP)
• Innovation
• Operations
• Restaurant Operation

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks