We are seeking an experienced sous chef with a knowledge of overall commercial kitchen operations and ability to lead and supervise juniors in command. This will be a full-time role requiring you to work 38 hours per week with additional hours occasionally as needed.

Your role will report directly to the head chef. As an established hospitality business operating successfully for many years, we want to see you lead by example and be hands on with your team in all aspects at the back of the house.

As a Chef, your role will involve:

• Setting up the kitchen with utensils, equipment and food supplies.

• Run kitchen service at a high level of food quality and consistency.

• Modify recipes slightly to meet customers’ needs and requests.

• Collaborate with the head chef to develop new menu items and specials, keeping in mind budget, and availability of seasonal ingredients.

• Ensure compliance with food safety standards and hygiene regulations.

• Direct and instruct food preparation, seasoning, and presentation.

• Oversee and coordinate the work of juniors.

• Train juniors.

• Taking stock and equipment and placing orders to replenish stock as and when needed.

• Keeping up to date with the industry trends.

What are we looking for?

• Proven experience as a chef for at least 3 years.

• Trade qualification in Commercial Cookery (Certificate IV and Diploma highly preferred).

• Excellent leadership and communication skills.

• Exceptional presentation, interpersonal, time management & attention to details.

• Ability to always maintain professionalism under pressure.

• Ability to work a flexible rotating roster.

• A profound focus on customer service and driven by results.

About the position:

Australian citizens / permanent residents are given first preference.

If you’re a temporary visa holder, full work rights is needed.

Application with your resume and cover letter is required.