Sous Chef

Company Description

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.

Job Description

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 Sous Chef, you’ll play a key role in shaping this exciting new dining destination and delivering an unforgettable guest experience.
 

Main Functions

• Play a key role in the pre-opening phase, supporting the Executive Chef with ordering, menu engineering, SOPs, training programs, and everything needed to set us up for success.
• Assist in curating a unique and exciting menu, showcasing the best of locally sourced produce.
• Deliver memorable dining experiences that capture HYDE’s bold, playful spirit.
• Champion an energetic, professional, and creative culture, setting the tone for the team.
• Lead, train, and inspire chefs in the kitchen, supporting their growth and performance.
• Manage ordering, stock control, and inventory with precision.
• Collaborate across the hotel’s food and beverage operations — from room service to conferences and events.
• Assist in running operations of Room Service and terrace/pool area. 

Qualifications

• 5+ years’ experience as a Sous Chef (or senior CDP stepping up) in a high-energy restaurant or hotel kitchen.
• Strong leadership skills with the ability to build an enthusiastic, collaborative team.
• Experience with Greek or Mediterranean cuisine preferred.
• Calm under pressure with sharp organisational and prioritisation skills.
• A creative approach to menu design, plating, and culinary trends.
• Strong communication and teamwork skills to partner effectively across departments.
• A commitment to the highest standards of food safety and hygiene.
• Full, unrestricted Australian working rights.