Senior Pub Kitchen Sous Chef – Lead & Train Team

Inrecruit; Sydney; On-site; AUD 80,000 - 85,000; Full time

Benefits offered by this job

Staff perks and discounts

Accredited training provided

Fantastic work culture

Job summary

The Haymarket Hotel on George Street, Sydney, is seeking an experienced Sous Chef to work with the Head Chef and lead a busy kitchen team in a pub/hotel setting. You will blend hands‑on cooking with supervision to ensure every dish meets our standards for flavour, presentation and consistency.

You will organise prep, manage shifts, supervise staff and contribute to menu development, costing and stock control while maintaining high food-safety standards.

Qualifications

• Experience as Sous Chef or in a senior kitchen with supervisory duties.
• Strong practical cooking skills in pub/hotel/bistro environments.
• Ability to organise prep and maintain efficient service during busy periods.
• Understanding of food costing, stock control and waste reduction.

Responsibilities

• Coordinate daily food preparation and ensure kitchen sections are ready for lunch and dinner service.
• Prepare and cook menu items using appropriate techniques, recipes and presentation standards.
• Support the Head Chef with service planning, task allocation and kitchen workflow.
• Oversee the kitchen during designated shifts and take charge when the Head Chef is absent.
• Check dishes before service to maintain consistent quality, portion sizes and presentation.
• Coach and support kitchen staff, demonstrating cooking techniques and safe working practices.
• Contribute ideas for menu improvements, seasonal dishes and daily specials.
• Assist with recipe costing, purchasing and monitoring ingredient usage.
• Check incoming supplies and maintain appropriate storage, labelling and stock rotation.
• Monitor food waste and portion control to support kitchen cost targets.
• Communicate with front-of-house staff about bookings, service priorities, dietary requirements and customer feedback.
• Maintain food safety procedures, including temperature checks, allergen controls and cleaning records.
• Assist with rostering and ensure staffing and preparation levels reflect expected demand.
• Keep equipment and work areas clean, organised and safe, reporting faults promptly.

Skills

Supervisory experience

Cooking skills

Food costing knowledge

Stock management

Allergen & hygiene knowledge

Education

Commercial cookery qualification

Job description

The Haymarket Hotel on George Street, Sydney, is seeking an experienced Sous Chef to work with the Head Chef and lead a busy kitchen team in a pub/hotel setting. You will blend hands‑on cooking with supervision to ensure every dish meets our standards for flavour, presentation and consistency.

You will organise prep, manage shifts, supervise staff and contribute to menu development, costing and stock control while maintaining high food-safety standards.