Sous Chef – Lead, Create, and Inspire at Amora Brisbane

Are you a passionate and driven chef ready to take the next step in your career? Do you thrive in a fast-paced, five-star kitchen where leadership, consistency, and creativity go hand in hand?

Amora Brisbane, a contemporary five-star hotel in the heart of the city, is seeking an experienced Sous Chef to play a key role in delivering exceptional dining experiences across our restaurant, Lobby Bar, and In-Room Dining operations.

This role is ideal for a Sous Chef who is confident leading teams, maintaining high standards, and contributing creatively within a professional hotel kitchen environment.

Visa sponsorship may be available for the right candidate.

Role Overview

As Sous Chef, you will support the Executive Chef team in overseeing daily kitchen operations while ensuring food quality, consistency, and compliance across all outlets. Working within a HACCP-certified kitchen, you will lead by example, mentor junior chefs, and help drive performance during busy service periods.

Key Responsibilities

• Lead daily kitchen operations across restaurant, bar, and in-room dining
• Support menu development, including seasonal dishes and service innovation
• Supervise, coach, and develop kitchen team members
• Maintain five-star standards in food quality, presentation, and consistency
• Assist with rostering, stock control, ordering, and cost management
• Ensure strict compliance with food safety, hygiene, and HACCP requirements
• Support efficient service during peak periods and major events

About You

To be successful in this role, you will demonstrate:

• Minimum 3–5 years’ experience as a Sous Chef (or equivalent senior role) in a hotel or high-end kitchen environment
• Relevant trade qualification (Certificate III or IV in Commercial Cookery or equivalent)
• Strong leadership and organisational skills
• Proven experience working within HACCP and food safety frameworks
• Ability to perform under pressure while maintaining high standards
• Experience with rostering, stock control, and cost awareness