Address A boisterous beer corner, a halcyon home for wine, and a lively, all-day kitchen for everything in-between.
Inside the historic State Buildings — a destination steeped in the cultural history of Perth, you’ll find contemporary Australian eatery Petition, together with Wine Merchant and Beer Corner.
With a name that nods to its Barrack Street location — what was once a place where crowds would congregate and lobby over 100 years ago, Petition celebrates and curates what’s local and seasonal, with a menu that stretches from early morning, right through to the evening hours.
Petition’s menu showcases our local produce and the people who grow and cultivate it. The selection of dishes is tightly edited to share only the very best of that day or moment in time, combining the familiar with the unexpected in a way that intrigues and comforts simultaneously.
Junior Sous Chef
As Jnr Sous Chef, you will be responsible for assisting the Sous Chef and Head Chef in the smooth running of the kitchen including management of profit, stock, wastage control, hygiene practices and training. Guide and direct the kitchen brigade to ensure consistency of standards and a high level of performance and presentation.
Your responsibilities will include, but are not limited to;
Oversee day-to-day kitchen operations, ensuring that quality of output is in line with company standards and customer expectations.
Guide and lead the kitchen team to ensure product is consistent in quality, appearance and taste.
Maintain quality of food preparation ensuring consistency in food delivery and standards.
Develop the skills and effectiveness of all kitchen employees through the appropriate training, coaching or mentoring
Benefits and perks
Opportunities for growth and development within the State Buildings and COMO Hotels & Resorts Worldwide
Competitive Salary
Meals provided whist on duty
Uniform and laundering included
Structured and professional environment
Skills and experience
Ideal candidates will have the following skills and experiences;
Relevant Qualification in Commercial Cookery;
At least one year’s experience as a Junior Sous Chef in a high end restaurant environment;
Ability to take direction from senior staff and willingness to educate junior staff;
Willing and able to work early shifts including weekends when required;
A strong work ethic, a passion to create good food and a desire to succeed.
This position is full time with a base salary of $75,000 per annum.
