Head Chef

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Head Chef

25HOURS HOTELS

Company Description

The 25hours Hotel The Olympia is the first 25hours in Australia, located in the vibrant suburb of Paddington in Sydney. The building itself was formerly a popular cinema, which opened in 1911 and reflects its rich history throughout the guest experience.

The hotel has 109 rooms on six floors and will feature event and meeting areas, an iconic London restaurant, The Palomar, a coffee house featuring the popular Baker Bleu pastries, a cozy cocktail and wine bar and rooftop bar with city skyline views. The ground floor outlets are in collaboration with award-winning London-based creative hospitality studio, Studio Paskin. A new era awaits at the 25hours Hotel The Olympia which will shape and transform Paddington, welcoming a vibrant and diverse team, bringing its vision to life.

COME AS YOU ARE & SHOW US YOUR VISION ...

As Sous Chef at The Palomar, you'll play a vital role in shaping and delivering our bold, fire-led cuisine. Working closely with the Head Chef and the wider Studio Paskin culinary team, you'll support in driving creativity, consistency, and excellence across all kitchen operations. You'll be a hands-on leader, inspiring the brigade and ensuring every dish served reflects the quality and soul of the Palomar brand.

Job Description

This is your daily contribution to turn our culinary experience into something exceptional ...

• Support the Head Chef in leading kitchen operations and ensuring smooth daily service.
• Assist in menu development by contributing ideas that reflect seasonality, bold flavours, and the Palomar spirit.
• Ensure consistently high standards in food preparation, presentation, and taste.
• Oversee sections of the kitchen, mentoring junior chefs and fostering a supportive and collaborative team culture.
• Uphold the highest standards of hygiene and food safety practices in line with health regulations.
• Manage mise en place, prep schedules, and kitchen organisation to ensure efficiency and minimal waste.
• Collaborate with the Head Chef on ordering, stock management, and cost control.
• Lead by example during service, remaining calm under pressure and solution-focused.
• Contribute to training and developing the kitchen team, helping them grow in their roles.
• Be open to guest feedback and play a part in continually refining our offering.

• You have 3-5 years of experience in a senior kitchen role (Junior Sous or Sous Chef) in premium or high-volume establishments.

• You are a natural team player who can motivate others and take direction with a positive attitude.
• You are passionate about food, bold flavours, and delivering consistently excellent dishes.
• You bring strong organisational skills, attention to detail, and a commitment to cleanliness.
• You understand the balance of creativity and discipline required in a professional kitchen.
• You have a good grasp of kitchen financials, stock control, and waste management.
• You communicate clearly and work well with both back and front-of-house teams.
• You thrive in a fast-paced environment and keep a cool head during busy services.

• Join an innovative, fast-growing, international group that's committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that's very passionate about creating great hospitality experiences and building a portfolio of brands.
• A competitive package and plenty of opportunity for development.