Junior Sous Chef

At Accor, we believe in creating meaningful experiences and vibrant workplaces where people feel welcome and valued. As one of the world’s leading hospitality groups, Accor is home to over 5,000 properties across 110 countries, united by a shared commitment to excellence, innovation, and our signature Heartist culture.

At Sydney Olympic Park, our precinct brings together three iconic brands, Pullman, Novotel, and Ibis. Each offering a distinct guest experience while sharing a unified team spirit. Whether it’s the upscale sophistication of Pullman, the modern comfort of Novotel, or the smart simplicity of Ibis, our hotels work together to deliver exceptional service in one of Sydney’s most dynamic and event-rich locations.

As part of this precinct, you’ll be joining a collaborative, high-energy team led by our HM Award winning, Australian General Manager for 2025, Benjamin Nesbitt – a team that thrives on diversity, creativity, and genuine connection. We’re proud to be part of a global network while maintaining a strong local identity, where every team member is empowered to grow, contribute, and make a difference.

Pullman at Sydney Olympic Park is a 5-star hotel located in the heart of Sydney’s premier sports and entertainment precinct. Just steps from Accor Stadium, Qudos Bank Arena and Sydney Showground, the hotel offers 218 modern rooms and suites with stunning park and city views. Guests enjoy premium amenities including Bacar Restaurant & Bar, 24-hour room service, and access to a fully equipped fitness centre. As part of the Accor group, we pride ourselves on delivering exceptional guest experiences in a dynamic and supportive team environment.

The salary for this role is $75,000-$77,000 per annum.

Role advertised 15/05/2026.

Join a team where you can be all you are, grow and create your path, work with purpose, and enjoy and feel valued.

What you’ll be doing:

• Assist the Executive Chef and Sous Chef in the supervision of the kitchen chefs, cooks and stewarding team.
• Manage food preparation and production to deliver innovative and inspired dishes aimed to exceed guest expectations.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet set guidelines
• Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines
• Drive training, growth and development of kitchen Team Members, ensuring consistent leadership is demonstrated in the kitchen during service periods
• Together with senior chefs and restaurant leads, design menus for special offering with expectation to capture both in-house as well as the local community.