Junior Sous Chef

Located in the heart of Darling Harbour, The Ternary is one of Sydney’s most exciting dining destinations. Consistently ranked among the Top 10 Restaurants in Sydney on TripAdvisor, The Ternary is renowned for its bold multi-kitchen concept, exceptional service, and stunning waterfront views across Darling Harbour and the Sydney CBD.

Featuring three distinct culinary experiences - Grill, Wok, and Wine Bar — all under one roof, The Ternary delivers high-volume, high-energy service while creating unforgettable guest experiences. Situated within Accor Pacific's flagship venue - Novotel Sydney on Darling Harbour blends creativity, pace, and passion with the strength and opportunity of a global hospitality leader.

Novotel Sydney on Darling Harbour and ibis Sydney Darling Harbour precinct, this 781-room multi-brand complex is one of Sydney’s largest and busiest hotel operations. With extensive conferencing and events facilities, multiple food and beverage outlets, and a strong reputation for service excellence, the complex operates in a true high-volume hospitality environment welcoming both international and domestic guests year-round.

We are seeking an experienced and passionate Junior Sous Chef with strong Asian kitchen and wok experience to join The Ternary culinary team. This role is suited to a hands-on chef who thrives in a fast-paced, high-volume environment and is confident leading service while maintaining exceptional food quality and operational standards.

Working closely with the Executive Chef and Sous Chef, you will support the day-to-day operations of the kitchen brigade, assisting in leading service, maintaining operational standards, and delivering exceptional culinary experiences across The Ternary’s Grill, Wok, and Wine Bar concepts.

Key responsibilities include:

• Assisting in the supervision and leadership of kitchen chefs, cooks, and stewarding teams during busy service periods.
• Managing food preparation and production with a strong focus on Asian cuisine, wok cooking, and high-volume service execution.
• Ensuring food presentation, cooking techniques, and quality standards consistently exceed guest expectations.
• Maintaining the highest standards of hygiene, HACCP compliance, food safety, and workplace cleanliness.
• Supporting kitchen rostering, stock control, food cost management, and operational efficiencies.
• Assisting with training, coaching, and development of junior kitchen team members while fostering a positive team culture.
• Supporting menu development, seasonal promotions, and innovative dining experiences aligned with The Ternary brand.
• Working collaboratively across multiple kitchen sections to ensure smooth and efficient kitchen operations.

Pyrmont, Sydney NSW
Full Time
$75,000 – $80,000 plus superannuation

• Proven experience as a Chef de Partie or Junior Sous Chef within a high-volume hotel or premium restaurant environment.
• Strong Asian kitchen and wok cooking experience essential.
• Trade qualified with Certificate III and IV in Commercial Cookery or equivalent.
• Additional hospitality or culinary management qualifications highly regarded.
• Strong understanding of HACCP, food safety, stock control, and kitchen operations.
• Ability to lead calmly and effectively within a fast-paced service environment.
• A positive team player with strong communication skills and passion for hospitality.
• Flexibility to work rotating rosters including weekends, evenings, and public holidays.
• Full working rights in Australia.

• Join one of Sydney’s leading restaurant destinations within a flagship hotel precinct.
• Work within a high-performing culinary team delivering large-scale food and beverage operations.
• Access career progression and development opportunities through Accor Careers.
• Enjoy staff benefits, discounts, and wellbeing programs across the Accor network.
• Be part of a collaborative and supportive team culture within a globally recognised hospitality group.

Accor is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience, and potential.