Italian Kitchen Lead – Pasta & Seasonal Menus

Australian Paralegal Services Pty Ltd; Melbourne; Sur place; AUD 85 000 - 95 000; Plein temps

Résumé du poste

Bar Carolina in South Yarra (VIC) is seeking an experienced Sous Chef to support the Head Chef and lead daily kitchen operations across aperitivo, lunch and dinner service, including running the pass during peak times.

The role requires hands-on leadership, supervising kitchen staff, developing seasonal menus, managing rosters, stock and food costs, and maintaining food safety standards; Italian cuisine and fresh pasta experience are highly regarded.

Qualifications

• AQF Diploma or Advanced Diploma in Hospitality, Commercial Cookery or a closely related field.
• Minimum of 1 year experience as sous chef or senior chef in a commercial kitchen.
• Experience supervising kitchen staff and running service.
• Experience rostering, ordering, stock control and food cost control.
• Experience preparing Italian cuisine, including fresh pasta.
• Strong knowledge of food safety and workplace health and safety requirements.
• Ability to work across the venue's trading hours, including evenings and weekends.

Responsabilités

• Lead daily kitchen operations across aperitivo, lunch and dinner service.
• Take charge of the kitchen in the Head Chef's absence, including running the pass during service.
• Supervise kitchen staff, allocate sections and duties, and maintain efficient service.
• Prepare and cook high-quality Italian dishes, including house-made pasta, cicchetti, antipasti and larger plates.
• Maintain high standards of food quality, presentation, cleanliness and professional kitchen practice.
• Contribute to the development of seasonal menus, specials and new dishes with the Head Chef.
• Plan dishes with seasonal produce availability, quality and cost.
• Develop and maintain recipes, portion control and presentation standards.
• Work with local producers and suppliers to source fresh, seasonal ingredients.
• Monitor customer feedback and contribute to menu refinement.
• Prepare and manage kitchen rosters in line with service requirements and labour budgets.
• Train, mentor and develop chefs and junior kitchen staff.
• Induct new kitchen staff into the venue's recipes, systems and procedures.
• Monitor staff performance and provide guidance and feedback.
• Foster a positive, collaborative and professional kitchen culture.
• Manage ordering of food and kitchen supplies and liaise with suppliers on quality and deliveries.
• Monitor stock levels, conduct stock rotation and carry out stocktakes.
• Monitor food costs, portion control and wastage against kitchen budgets.
• Check deliveries for quality, freshness and accuracy.
• Maintain records relating to stock, purchasing and kitchen operations.
• Ensure compliance with all food safety and hygiene regulations and the venue's food safety program.
• Maintain appropriate temperature control, storage, labelling and sanitation standards.
• Ensure kitchen equipment is operated safely and maintained appropriately.
• Implement workplace health and safety procedures within the kitchen.
• Maintain required kitchen records and support compliance with relevant regulatory requirements.

Connaissances

Kitchen leadership

Team management

Food safety standards

Italian cuisine experience

Menu development

Rostering

Stock control

Pass leadership

Formation

AQF Diploma or Advanced Diploma in Hospitality/Commercial Cookery

Description du poste

Bar Carolina in South Yarra (VIC) is seeking an experienced Sous Chef to support the Head Chef and lead daily kitchen operations across aperitivo, lunch and dinner service, including running the pass during peak times.

The role requires hands-on leadership, supervising kitchen staff, developing seasonal menus, managing rosters, stock and food costs, and maintaining food safety standards; Italian cuisine and fresh pasta experience are highly regarded.