Key Duties and Responsibilities

The Sous Chef will be required to:

• Assist the Head Chef with the daily operation of the kitchen.
• Prepare, cook and present meals in accordance with established recipes, menu specifications and quality standards.
• Assist with food preparation for breakfast, lunch and dinner services as required.
• Coordinate food preparation and service during busy periods.
• Assist with menu planning, preparation and implementation.
• Monitor the quality, presentation and consistency of dishes.
• Supervise and provide guidance to junior kitchen staff.
• Assist with training kitchen staff in food preparation, cooking methods and kitchen procedures.
• Monitor food stock levels and assist with ordering and receiving supplies.
• Assist with stock rotation, portion control and waste management.
• Maintain a clean, organised and hygienic kitchen.
• Ensure compliance with applicable food safety, HACCP and workplace health and safety requirements.
• Assist the Head Chef with maintaining appropriate food safety and hygiene standards.
• Work cooperatively with kitchen and front-of-house staff to ensure efficient service.
• Take responsibility for kitchen operations when the Head Chef or other senior kitchen staff are unavailable.

Essential Qualifications

Applicants should have:

• Certificate IV in Commercial Cookery, or equivalent relevant qualification; and
• A Diploma of Hospitality Management or other relevant hospitality qualification is desirable.

Essential Skills and Experience

Applicants must demonstrate:

• At least 1–2 years of relevant commercial kitchen experience in a chef or equivalent role.
• Demonstrated experience preparing and cooking meals in a commercial kitchen.
• Knowledge of food preparation, cooking techniques and kitchen operations.
• Ability to work efficiently in a busy, high-volume kitchen.
• Ability to maintain consistent food quality and presentation.
• Good understanding of food safety, hygiene and workplace health and safety requirements.
• Ability to supervise and work effectively with other kitchen staff.
• Strong communication and teamwork skills.
• Good time management and organisational skills.
• Ability to work independently and make appropriate decisions during busy service periods.

Visa Sponsorship

Subclass 482 (Temporary Skill Shortage) visa sponsorship may be available after successful completion of a three-month probation period for the right candidate, subject to the candidate meeting all relevant visa and sponsorship requirements.