About the role

We are seeking an experienced and motivated Sous Chef to join our kitchen team. The successful candidate will assist with the day-to-day operation of the kitchen, food preparation, menu execution and supervision of kitchen staff while maintaining high standards of food quality, presentation and hygiene.

Key responsibilities

Planning and organising the preparation and cooking of food in accordance with menus and established recipes.

Preparing, seasoning and cooking food to the required quality and presentation standards.

Assisting the Head Chef with menu planning, recipe development and the introduction of new dishes.

Supervising and coordinating kitchen staff during food preparation and service.

Monitoring the quality, freshness and quantity of ingredients and food products.

Inspecting food and kitchen supplies to ensure they meet required quality standards.

Estimating food and ingredient requirements and assisting with ordering and stock control.

Ensuring food is stored, handled and prepared in accordance with food safety and hygiene requirements.

Monitoring portion sizes, food preparation methods and cooking procedures to maintain consistency.

Assisting with managing kitchen costs and minimising food wastage.

About you

Minimum Qualification Certificate IV in Kitchen Management and Diploma in Hospitality Management is an advantage.

Demonstrated experience of minimum 3 years working as a Chef or Sous Chef in a commercial kitchen.

Strong knowledge of food preparation, cooking techniques and food safety standards.

Ability to supervise and work effectively with kitchen staff.

Good organisational and time-management skills.

Ability to work under pressure in a fast-paced kitchen environment.

Strong attention to food quality, presentation and consistency.

Benefits

Full-time employment

Competitive salary of $80,000 – $82,000 per annum + superannuation

Opportunity to work in a professional and supportive kitchen environment

Opportunities for career development and progression