Sous Chef | InterContinental Sydney Coogee Beach

If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

Perfectly positioned on Sydney’s iconic beachfront, InterContinental Sydney Coogee Beach offer 198 elegantly designed rooms and suites, many with uninterrupted Pacific Ocean views, alongside an ocean-facing infinity pool, luxury cabanas, and a vibrant leisure deck.

Guests can look forward to an elevated arrival experience, immersive coastal dining celebrating seasonal local produce, and a redefined wellness sanctuary.

With state-of-the-art event spaces including a Grand Ballroom, the hotel blends soulful escapes and meaningful connection with refined coastal elegance — setting a new benchmark for beachfront hospitality in Australia.

About the Role

As Sous Chef you’ll lead kitchen activities on shift and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine.

You’ll work collaboratively with the Executive Chef to ensure food quality, kitchen cleanliness, ordering and people management are kept to our high standards - to make sure the kitchen is always running smoothly.

This role focuses on our Restaurant, Bar, Pool Bar, Club Lounge and In Room Dining offering however will work collaboratively across all parts of the kitchen required.

A little taste of your day-to-day


* Deliver exceptional dining experiences by ensuring consistent quality in food preparation, flavour, and presentation across all outlets and service styles


* Lead daily kitchen operations across our Restaurant (breakfast and à la carte), Bar, Pool Bar, Club Lounge and In Room Dining outlets.


* Work with Executive chef to create and update menus that reflect seasonal ingredients, current trends, and customer preferences 


* Create special event menus that enhance the dining experience


* Communicate across departments and ensure your team work effectively without negatively impacting the guest experience 


* Ensure optimum ordering of food stock & accurate stock take 


* Monitor food costs and implement measures to control expenses


* Supervise daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers and labour cost is managed effectively  


* Develop your team and improve their performance through coaching, feedback and recognition   


* Work with the Executive Chef to recommend or initiate any HR related actions where needed in terms of recruitment or performance management  

What we need from you


* Full working rights in Australia without restrictions (a kind reminder sponsorship is not available for this role)


* Certificate IV in Commercial Cookery is essential  


* Understanding of food standards


* Mandatory certifications include Food Safety Certificate and First Aid.


* 5 years’ experience working as a chef in either hotel or restaurant environment...