Lead Sous Chef: Hands-On, Service-Driven & Mentorship

STRATO NORMANBY PTY LTD; Melbourne; On-site; AUD 70,000 - 90,000; Full time

Job summary

Strato Normanby Pty Ltd in Melbourne is seeking a hands-on, full-time Sous Chef to lead the kitchen team and assist during service. You will report to the Chef de Cuisine and manage Chefs de Partie, commis and kitchen hands, with shifts across evenings, weekends and public holidays.

Responsibilities include writing prep lists, ordering to par levels, conducting stocktakes, enforcing HACCP and WHS, and mentoring the brigade while testing new dishes with the Executive Chef.

Qualifications

• Cert III in Commercial Cookery or equivalent.
• Proven experience as a Sous Chef, Junior Sous Chef or senior Chef de Partie.
• Experience with ordering, costing and rostering.
• Strong knowledge of HACCP, allergens and WHS.
• Availability for evenings, weekends and public holidays.
• Shortlisted applicants may be asked to complete a paid trial shift.

Responsibilities

• Work hands-on across the pan and grill sections, assist the Chef de Cuisine during service, and run the service in their absence.
• Write daily prep lists, delegate by section and confirm mise en place before service.
• Order to par levels, check deliveries, run stocktakes and keep wastage and GP on target.
• Enforce HACCP, temperature logs, allergen labelling and cleaning schedules.
• Roster, train and mentor the brigade and give regular feedback.
• Help test dishes and seasonal changes with the Chef de Cuisine and Executive Chef.
• Enforce safe work practices, report incidents the same shift and give clear shift handovers.

Education

Cert III in Commercial Cookery or equivalent

Job description

Strato Normanby Pty Ltd in Melbourne is seeking a hands-on, full-time Sous Chef to lead the kitchen team and assist during service. You will report to the Chef de Cuisine and manage Chefs de Partie, commis and kitchen hands, with shifts across evenings, weekends and public holidays.

Responsibilities include writing prep lists, ordering to par levels, conducting stocktakes, enforcing HACCP and WHS, and mentoring the brigade while testing new dishes with the Executive Chef.