Lead Sous Chef – Modern Asian Kitchen Leader

Mamasan Restaurant Group; Gold Coast City; On-site; AUD 75,000 - 100,000; Full time

Benefits offered by this job

Sponsorship

Staff meals

Staff discounts

Career progression

Own kitchen

Valued workplace

Job summary

Mamasan Broadbeach is seeking an experienced Sous Chef to lead kitchen operations, support the Executive and Head Chef, and drive food quality during fast-paced services on the Gold Coast.

You will own on-shift performance, assist with stock control, menu development, allergen accuracy, and mentor junior staff while upholding safety standards and cost targets. This role offers growth within an established group and a creative kitchen culture.

Qualifications

• Minimum 2 years' experience in a Sous Chef or senior kitchen role.
• Strong understanding of Asian flavours or a genuine desire to master them.
• Confident team leader who supports junior staff to grow.
• Highly organised with prep, ordering and stock control discipline.

Responsibilities

• Oversee daily kitchen operations and ensure efficient service.
• Lead the team on shift with clear communication and decisive direction.
• Execute stock management including ordering, receipting, storage and FIFO rotation.
• Maintain food quality and presentation to Mamasan standards.
• Support recruitment, onboarding and coaching of kitchen staff on shift.
• Contribute to menu development with on-trend, seasonal ideas aligned with venue identity.
• Ensure allergen menus are current across digital and print platforms.
• Monitor food and labour costs to support profitability targets.
• Uphold Food Safety, WH&S compliance and kitchen presentation standards.

Skills

Asian flavours mastery

Team leadership

Stock control

Menu development

Quality & consistency

Problem solving

Job description

Mamasan Broadbeach is seeking an experienced Sous Chef to lead kitchen operations, support the Executive and Head Chef, and drive food quality during fast-paced services on the Gold Coast.

You will own on-shift performance, assist with stock control, menu development, allergen accuracy, and mentor junior staff while upholding safety standards and cost targets. This role offers growth within an established group and a creative kitchen culture.