Lead Sous Chef: Seasonal Cuisine & Team Leadership

Job4online Pty; Sydney; Presencial; AUD 65.000 - 90.000; Jornada completa

Descripción de la vacante

Job4online Pty in Sydney is seeking an experienced Sous Chef to assist the Head Chef with day‑to‑day kitchen management and to lead service during busy periods. You will supervise chefs and cooks, ensure dishes are prepared and presented to high standards, and help evolve the menu with seasonal, local ingredients.

The role emphasizes food safety, WHS compliance, stock control, and teamwork in a fast‑paced environment.

Formación

• 2–3 years of experience as a Sous Chef or Chef de Partie.
• Diploma in Hospitality Management or Commercial Cookery, or equivalent.
• Passion for quality local ingredients and seasonal cooking.
• Ability to guide and motivate a team during busy service.
• Hands-on approach with initiative and keen eye for detail.
• Strong organisational skills to keep kitchen operations running smoothly.
• Interest in creating new dishes and evolving the menu.
• Positive, level-headed attitude and ability to work under pressure.

Responsabilidades

• Assist Head Chef with day-to-day management of kitchen operations.
• Lead kitchen service and supervise chefs and cooks during busy service periods.
• Ensure food is prepared and presented to company standards.
• Maintain compliance with food safety, hygiene and WHS requirements.
• Manage stock ordering, receiving and storage procedures.
• Conduct regular stocktakes and inventory controls.
• Ensure all kitchen documentation and food safety records are accurately maintained.

Conocimientos

Sous Chef experience

Team leadership

Kitchen organisation

Attention to detail

Food safety

Educación

Diploma in Hospitality Management / Commercial Cookery

Descripción del empleo

Job4online Pty in Sydney is seeking an experienced Sous Chef to assist the Head Chef with day‑to‑day kitchen management and to lead service during busy periods. You will supervise chefs and cooks, ensure dishes are prepared and presented to high standards, and help evolve the menu with seasonal, local ingredients.

The role emphasizes food safety, WHS compliance, stock control, and teamwork in a fast‑paced environment.