We are a leading hospitality provider known for delivering quality food and service across healthcare and institutional settings. We are seeking a passionate and experienced Senior Sous Chef to lead our kitchen operations, inspire the culinary team, and uphold the highest standards of food safety and service excellence. Monday to Friday - early start and early finish - 45 hours per week. Occasionally you may be required to work four weekdays plus Saturday.

Key Responsibilities:

Lead day-to-day kitchen operations across multiple service points.

Deliver seasonal, cost-effective, and nutritionally balanced dishes as per the rotational menus.

Oversee food preparation, presentation, portion control, and quality as per company guidelines.

Manage ordering, stock rotation, and inventory to minimize wastage

Train, supervise, and motivate chefs, cooks, and kitchen hands

Ensure compliance with HACCP, food safety, and workplace health regulations

Collaborate with site managers and front-of-house teams to ensure smooth service delivery

About You:

Proven experience as a Chef in a high-volume setting

Proven knowledge of buffet operations and multi cuisine bulk cooking.

Strong understanding of food cost control, production planning, and dietary compliance

Excellent leadership, time management, and communication skills

A passion for food and customer satisfaction

Certificate III or IV in Commercial Cookery (mandatory)

HACCP/Food Safety Supervisor Certification (must)

Why Join Us?

Supportive company culture focused on quality and teamwork

Opportunities for growth

Work-life balance in a structured, secure environment

Be part of a team that makes a difference in hospital and community settings