Sous Chef - Brasserie 1930

About Capella Hotels and Resorts

Capella Hotels and Resorts embodies excellence in the craft of hospitality. Our vision is to combine tradition, discovery, individuality, and a twist of the unexpected to create the perfect stay for each guest. Our destinations are designed by renowned architects from around the world. Our restaurants offer authentic flavours imaginatively reinvented. From the Auriga spas to each location’s dedicated and personal guest services, the Capella spirit is holistic, generous, and bespoke.

About Capella Sydney

Nestled in the heart of Sydney, Capella Sydney offers discreet luxury within the golden sandstone walls of a heritage building. An urban oasis where modern elegance meets historical charm, the hotel is home to meticulously curated artworks and interiors that celebrate Australia’s stunning panorama. Located steps from the city’s most iconic landmarks, Capella Sydney is an extraordinary embodiment of crafted hospitality that encapsulates an immersive cultural experience with unparallelled sophistication and style.

Brasserie 1930

Named in honour of the year the building was completed, Brasserie 1930 is an Australian brasserie that offers an elevated dining experience led by Chef de Cuisine Marco Putzolu.

Brasserie 1930 redefines the classic brasserie experience by celebrating the finest Australian produce and hospitality. While the brasserie tradition is often linked to French cuisine, Brasserie 1930 embraces a bold, Australian-inspired approach featuring local flavours and ingredients with a modern twist, creating a distinctive experience honouring tradition and innovation. Brasserie 1930 delivers a refined dining experience, distinguished by warm, friendly and knowledgeable service.

Position Summary

As a Sous Chef, you will support the Chef de Cuisine in leading our talented kitchen team. You will assist with daily tasks, contribute to guest satisfaction, handle administrative duties, support planning and organisation, and help with team management. This is your opportunity to step up, take ownership, and be part of a dynamic, high-performing culinary team that thrives on innovation, precision, and teamwork. 

The Role:

• Assists the Chef de Cuisine in the daily operations and ensures that all station members comply with service standards and operating procedures.
• To produce a consistent, high-quality product and provide a courteous, professional, efficient and flexible service at all times.
• To have full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned station to the standard set.
• Be flexible and adapt to required rotation within the Culinary Division. 
• To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section.
• Ensures that all colleagues adhere to guidelines in accordance with the Food, Health, Hygiene and Safety manuals.

Talent Profile:

• Tertiary education in Culinary Management is preferred.
• Experiences in a similar role or Junior Sous. 
• Time Management and previous leadership experience.
• Strong knowledge of culinary skills and techniques.
• Competent computing skills (e.g. Microsoft word).
• Valid working rights in Australia.

Working with Capella Sydney

• Join a vibrant and nurturing workplace.
• Work in elegantly designed areas while enjoying amenities in a historic building.
• Benefit from online LinkedIn training courses aimed at your personal and professional growth.
• Savour complimentary meals during your shifts.
• Enjoy discounts for hotels and group bookings.
• Employee Assistance Program (EAP) provides confidential counselling and support.
• Celebrate your birthday with special leave.

* We appreciate your understanding that we will only be able to contact shortlisted candidates.