Sous Chef

Sous Chef

Prior experience as a Chef in a busy restaurant will be highly considered and the candidate must be able to work under pressure. 

For this awesome opportunity you will need:

• 2+ years of relevant experience in a busy restaurant will be highly preferred.
• Certificate IV in Commercial Cookery and Diploma in Hospitality
• A trade certificate in commercial cookery and/or hospitality management will be highly preferred.
• Ability to work under pressure in a fast-paced environment.
• Fantastic communication skills.
• Creative skills to create and suggest new recipes.
• Sound understanding of food safety regulations.

Key Responsibilities include:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales.
• Study each recipe and gather all necessary ingredients.
• Cook food in a timely manner.
• Supervise and delegate tasks to kitchen staff and assist as needed.
• Inform wait staff about daily specials.
• Ensure appealing plate presentation.
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy).
• Monitor food stock and place orders.
• Check the freshness of food and discard out-of-date items.
• Experiment with recipes and suggest new dishes for the menu.
• Ensure compliance with all health and safety regulations within the kitchen area.

Remuneration: $73,500 per annum (plus superannuation)

Employment Type: Full-time

To be considered for this position, please submit your resume and we will contact you if you have been shortlisted. Thank you.