Sous Chef

Role summary

Sous Chef is a role at AccorHotel in Sydney, New South Wales, Australia (on-site). Posted 2026-10-28. Experience level: 2-5.

Job title: Sous Chef
Company: AccorHotel
Location: Sydney, New South Wales, Australia
Work arrangement: on-site
Category: Hospitality
Experience level: 2-5
Date posted: 2026-10-28

Working in the Sydney First Class Lounge offers a unique chance to elevate your culinary career in a high-end, fast-paced environment where luxury is the standard. You will get to execute top-tier à la carte menus crafted by renowned chefs, providing a perfect setting to refine your skills and grow within a globally recognized hospitality brand.

Job description

Company Description

The Sydney First Class Lounge managed by Accor is a benchmark of Australian Luxury travel. Reserved exclusively for Qantas first class passengers and top-tier frequent flyers. Since it’s opening in 2007, it has refined the airport experience blending refined design, seasonal dining and panoramic runway views.

Guests here enjoy the highest fine dining standards, with an à la carte menu curated by chef Neil Perry and bespoke service by Accor.

Joining Accor means more than just starting a new job — it’s the beginning of an exciting career journey with one of the world’s leading hospitality groups. With over 5,000 properties in 110 countries, Accor offers a global stage for passionate, talented individuals to thrive, grow, and make their mark.

At Accor, we believe in investing in our people. Whether you’re starting in the kitchen or leading it, we’re committed to supporting your development every step of the way. From on-the-job training to opportunities to progress within your role — or pivot into new ones across our many brands and venues.

We are pleased to offer potential 482 Visa sponsorship opportunities!!!

Job Description

Key responsibilities:

Support the Executive Chef in overseeing daily kitchen operations within the airline lounge.

Prepare and deliver high‑quality dishes aligned with brand and airline standards.

Supervise, mentor, and motivate kitchen staff to ensure smooth service.

Maintain exceptional food presentation and quality throughout the menu.

Drive compliance with all food safety, HACCP, and WHS requirements.

Manage stock levels, ordering, waste control, and cost efficiency.

Assist with menu development tailored to lounge guest profiles and passenger volumes.

Work closely with front‑of‑house teams to maintain seamless guest service.

Act as the kitchen lead in the absence of the Executive Chef.

Qualifications