Corporate Catering Sous Chef | Weekdays 6:30am–3pm

INAC Hospitality Pty; Melbourne; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Mon-Fri schedule

No weekend shifts

Evening events occasional

CBD environment

Career progression

Job summary

INAC Hospitality Pty is seeking an experienced Sous Chef to join its professional in-house corporate catering team in Melbourne’s CBD. This hands-on role focuses on high-quality food, kitchen supervision, and menu development, with a Monday–Friday, 6:30am–3:00pm schedule and occasional evening events.

You will report to the Head Chef, manage daily kitchen operations, and contribute to premium catering for meetings, boardroom functions, and an in-house cafe.

Qualifications

• Minimum four years in a commercial kitchen or catering environment.
• Experience in corporate catering, hotels, events or premium hospitality.
• Strong attention to detail and food presentation.

Responsibilities

• Prepare and deliver high-quality food for meetings, functions and daily cafe operations.
• Support the Head Chef with day-to-day kitchen management.
• Assist with menu planning, development and catering requirements.
• Maintain presentation, consistency and quality standards.
• Coordinate kitchen workflows and catering requests for smooth service.
• Assist with ordering, stock control, inventory and supplier management.
• Support food cost management, administration and kitchen reporting.
• Maintain high standards of food safety, hygiene and WHS compliance.
• Supervise, mentor and support junior kitchen staff.

Skills

Sous Chef experience

Kitchen supervision

Menu development

Food safety

Organisational skills

Communication

Education

Commercial cookery qualification

Tools

Microsoft Office

Catering management systems

Job description

INAC Hospitality Pty is seeking an experienced Sous Chef to join its professional in-house corporate catering team in Melbourne’s CBD. This hands-on role focuses on high-quality food, kitchen supervision, and menu development, with a Monday–Friday, 6:30am–3:00pm schedule and occasional evening events.

You will report to the Head Chef, manage daily kitchen operations, and contribute to premium catering for meetings, boardroom functions, and an in-house cafe.