Junior Sous Chef

At Mövenpick Hotel Melbourne we do ordinary things in an extraordinary way.

We are seeking a full-time Junior Sous Chef at our signature restaurant, ‘Miss Mi’, that provides a culinary journey through South East Asia; from the lanes and alleys of Shanghai to the rice fields in Vietnam, ‘Miss Mi’ embraces the new while honouring the past – creating a multi-sensory dining experience.

You will join our Culinary team and play an important part in the day-to-day operation of our kitchen. With a passion for food, a willingness to learn and a positive, hands-on attitude, you’ll have the opportunity to develop your skills while working alongside an experienced and supportive team.

You’ll be part of an F&B team delivering memorable dining experiences across breakfast, lunch and dinner, as well as our bar and Meetings & Events operations. This is a great opportunity for an aspiring chef who is eager to learn, grow their career and build a strong foundation in a dynamic hotel kitchen.

Join us, and become a Heartist®

• Supporting the Executive Chef with menu development, recipe costing and seasonal specials, balancing creativity with guest appeal and commercial performance.
• Assisting with food cost management, stock control, ordering, monthly stocktakes and waste reduction.
• Leading the kitchen during service, ensuring consistency in food quality, presentation and timing.
• Working hands-on alongside the team and setting the standard through your own performance.
• Supporting, coaching and developing chefs and junior team members, creating a positive culture of learning and accountability.
• Maintaining clear communication across the kitchen and wider F&B team, particularly during busy service periods.
• Supporting effective kitchen rostering and labour management to achieve wage and productivity targets.
• Maintaining appropriate par levels and ensuring produce is ordered, stored and utilised efficiently.
• Driving consistency in kitchen standards, food safety, hygiene and WHS.
• Supporting the induction, training and ongoing development of new and existing team members.
• Taking ownership of the kitchen operation and providing leadership in the Executive Chef’s absence.
• Contributing ideas and challenging the team to continually improve the way we work and the experiences we create for our guests.