Junior Sous Chef - Fast-Paced Kitchen, Menu & Mentorship

Amuro; Sydney; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive remuneration

Professional development opportunities

Staff meals and dining discounts

Job summary

AENZA is seeking a dedicated Junior Sous / Sous chef for our Darlinghurst, NSW kitchen. This full-time role supports culinary excellence across busy services, with emphasis on leadership and high-quality food preparation.

You'll work closely with the Head Chef, plan menus, manage inventories, mentor junior staff, and ensure a safe, hygienic kitchen. Local, seasonal ingredients and innovative dishes are encouraged within a collaborative team environment.

Qualifications

• Minimum 3-5 years of experience as a CDP, Junior Sous, or Sous chef in a reputable hospitality establishment
• Proven track record of leading and motivating a kitchen team
• Strong culinary skills and knowledge of various cooking techniques and cuisine styles
• Excellent time management, organisational, and problem-solving abilities
• Passion for using fresh, locally sourced ingredients and creating innovative dishes
• Commitment to upholding high food safety and hygiene standards
• Positive attitude, strong communication skills, and the ability to work well in a team

Responsibilities

• Daily food preparation, including busy dinner service.
• Assist the Head Chef in all aspects of kitchen operations, including menu planning, recipe development, and inventory management
• Ensure consistent and high-quality food preparation and presentation
• Mentor and train junior kitchen staff to develop their skills and expertise
• Collaborate with the front-of-house team to align service.
• Maintain a safe, hygienic, and efficient kitchen environment

Job description

AENZA is seeking a dedicated Junior Sous / Sous chef for our Darlinghurst, NSW kitchen. This full-time role supports culinary excellence across busy services, with emphasis on leadership and high-quality food preparation.

You'll work closely with the Head Chef, plan menus, manage inventories, mentor junior staff, and ensure a safe, hygienic kitchen. Local, seasonal ingredients and innovative dishes are encouraged within a collaborative team environment.