Junior Sous Chef

HYDE Perth is preparing to make its grand debut – bringing the signature HYDE energy to the vibrant heart of Western Australia. This bold and stylish new opening will embody the spirit of the HYDE brand: luxurious yet laidback, sophisticated with a festival soul.

HYDE is embracing an evolved brand identity that is all about a festival vibe with music at its core. HYDE perfectly balances an elevated bohemian-chic aesthetic with a youthful, laidback ambience. The spaces are defined by vibrant colors and are designed to encourage serendipitous connections and new discoveries around every corner.  HYDE is all about the freedom and personal discovery that comes with great music, time with friends and connecting with something bigger.

Join the opening team at Farra, the flagship restaurant of the soon-to-open HYDE Perth. Showcasing modern Greek and Mediterranean flavours, Farra combines coastal Cycladic style with a relaxed yet sophisticated atmosphere. With a menu inspired by seasonality and fresh, high-quality ingredients, Farra offers a dynamic environment where creativity,
collaboration, and culinary excellence come together. 

As a Junior Sous Chef at Farra, you’ll play a key role in ensuring the smooth day-to-day running of the kitchen. Working closely with the Sous Chef and Head Chef, you’ll lead by example in maintaining the highest standards of quality, consistency, and creativity across all sections.


Main Functions

• Manage all sections of the kitchen and ensure food quality, freshness, and presentation standards are met.

• Assist the Sous Chef in daily operations, including rostering, menu planning, and kitchen coordination.

• Oversee ordering, supplier relationships, and stock rotation.

• Maintain strict cleanliness, hygiene, and HACCP standards throughout the kitchen.

• Train, mentor, and motivate junior staff to achieve excellence.

• Support with menu development, bringing forward innovative ideas and food trend insights.

• Demonstrate skill and precision in meat and fish butchery.

• Certificate IV in Commercial Cookery or a minimum of 5 years’ relevant experience.

• At least 3 years in a Junior Sous Chef or Senior Chef de Partie role.

• Food Handler’s Certificate.

• Strong technical knowledge of food trends, cooking techniques, and HACCP standards.

• Proven experience in fish and meat butchery.

• Previous leadership/management experience preferred.

• Background in Greek or Mediterranean cuisine highly regarded.

• Full, unrestricted Australian working rights.