Sous Chef

Job Summary

We are seeking an experienced and passionate Sous Chef to join our kitchen team. The successful candidate will support the Head Chef in managing daily kitchen operations, maintaining high food quality standards, supervising kitchen staff, and ensuring efficient food preparation and service.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations.
• Prepare, cook, and present high-quality dishes according to established recipes and standards.
• Supervise, train, and mentor junior chefs and kitchen staff.
• Ensure food safety, hygiene, and sanitation standards comply with Australian food safety regulations.
• Assist with menu planning, recipe development, and seasonal specials.
• Monitor food quality, portion control, and presentation consistency.
• Manage kitchen inventory, stock rotation, and ingredient ordering.
• Minimise food waste and support effective food cost management.
• Coordinate kitchen activities to ensure timely food preparation and service.
• Maintain kitchen equipment and ensure a clean, organised working environment.
• Take responsibility for kitchen operations in the Head Chef's absence.
• Work collaboratively with front-of-house staff to deliver excellent customer experiences.

Skills and Qualifications

• Certificate III or IV in Commercial Cookery or equivalent qualification.
• Proven experience as a Sous Chef or experienced Chef de Partie.
• Strong knowledge of cooking techniques, food preparation, and kitchen operations.
• Excellent leadership, communication, and organisational skills.
• Understanding of HACCP principles and Australian food safety standards.
• Ability to work efficiently in a fast-paced kitchen environment.
• Strong attention to detail and commitment to food quality.
• Ability to manage multiple tasks and work under pressure.
• Flexibility to work evenings, weekends, and public holidays.

Preferred Experience

• Previous experience in restaurants, hotels, or high-volume hospitality establishments.
• Experience managing kitchen teams and training junior staff.
• Knowledge of inventory management, food costing, and menu development.
• Creativity and passion for delivering exceptional dining experiences