The Role

Iconic Blue Mountains resort Lilianfels has an exciting new opportunity for a Sous Chef to lead the team at Miss Lilian our Asian Fusion restaurant.

About Lilianfels & Miss Lilian

Nestled in the heart of the World Heritage-listed Blue Mountains National Park, Lilianfels Blue Mountains Resort & Spa offers a unique blend of luxury, heritage charm, and natural beauty - just a 90-minute drive from Sydney CBD.

Within the resort, Miss Lilian delivers a vibrant Asian fusion dining experience, where guests dine beneath whimsical birdcages and rich, atmospheric Asian-inspired décor. The menu celebrates the bold, authentic flavours of Asia, thoughtfully curated using the freshest local produce and garden-grown herbs.

The role and key duties

• Oversee the day-to-day kitchen operations of Miss Lilian, leading the team to deliver a high-quality, profitable Asian fusion dining experience aligned with the restaurant’s vision
• Collaborate closely with the Executive Chef to develop and evolve innovative Asian-inspired menus, ensuring consistency in flavour, authenticity, and presentation
• Lead, mentor, and train the kitchen brigade, fostering strong culinary standards and continuous development across the team
• Ensure seamless service by working collaboratively with front-of-house to deliver a smooth and elevated guest experience
• Maintain clear and effective communication across the kitchen to support efficient and organised service periods
• Uphold all food safety, hygiene, and WHS standards, ensuring full compliance in a high-end kitchen environment
• Support senior leadership in driving the overall success of the venue, contributing to culture, performance, and guest satisfaction.

Essential criteria required to be considered

• Trade qualified Chef (essential)
• Minimum 2+ years’ experience as a Junior Sous Chef or Senior CDP in a restaurant environment
• Demonstrated experience or strong exposure to Asian or Asian fusion cuisine, with an appreciation for bold flavours, techniques, and ingredients
• Solid understanding of back-of-house operations including ordering, stock control, rostering, menu planning, and cost management
• Ability to work a rotating roster, including weekends and public holidays
• Reliable transport and the ability to commute or relocate to the Blue Mountains region