Senior Sous Chef

Nicks Restaurant & Bar Group; Sydney; Sur place; AUD 90 000 - 120 000; Plein temps

Résumé du poste

Nicks Restaurant & Bar Group in Sydney is seeking an experienced Senior Sous Chef to support the Head Chef and manage daily kitchen operations in a fast-paced environment.

The ideal candidate has senior-level experience, permanent work rights, and a deep knowledge of Australian seafood and meat productions. A competitive remuneration package accompanies a 45-hour work week, with two rostered days off.

Qualifications

• Must have permanent work rights and a proven track record in a senior position.
• Full-time role with 45-hour work week.
• Experience with Australian seafood and meat production is essential.

Responsabilités

• Oversee day-to-day kitchen operations and maintain hygiene standards.
• Lead and supervise kitchen brigade, ensuring quality and consistency.
• Manage stock rotation, par levels, and inventory control.

Connaissances

Kitchen leadership

Team supervision

Inventory management

Food safety

Menu planning

Australian seafood knowledge

Formation

Australian culinary qualifications

Outils

Inventory software

Description du poste

A reputable restaurant in the heart of Sydney CBD is seeking an experienced SENIOR SOUS CHEF to join our acclaimed kitchen team. As a Senior Sous Chef, you will play a pivotal role in supporting the Head Chef and overseeing kitchen operations to deliver exceptional dining experiences for our guests.

We are seeking an individual who has permanent work rights and proven track record in a senior position. This full-time position offers you the opportunity to showcase your culinary expertise and leadership skills in a fast-paced, dynamic environment. We are after a candidate who is well versed on Australian produce- both seafood and meat.

We are offering a competitive remuneration package to the right candidate with a 45 hour per week contract (5 working days / 2 rostered days off).

Job Description

• Day to day running of Kitchen.
• Maintaining cleaning and hygiene standards.
• To ensure that all sections store and correctly rotate and label all produce / sauces used by section.
• Producing Ala Carte meals at service times at the standard and speed shown.
• Monitoring quality of product prepared by other members in the kitchen.
• Supervising all staff throughout kitchen brigade and lending guidance when required.
• Maintaining par levels throughout both busy and quiet periods.
• Ownership of kitchen in the Executive Chefs absence.
• Rotation of all the stock at point of receiving.
• Making sure you have knowledge of all forth coming events and how they impact on all sections both short and long term.
• Organize all deliveries from receiving to storage checking quality and quantity at all times and also checking the invoice details are correct.
• Organize ordering at appropriate times.
• Working knowledge of Inventory System stock ordering, invoice and inventory control.
• Assisting with stock takes and recording.
• Adhere to all the above duties and any other such duties, as may be advised from time to time

General Skills Required:

• Knowledge of Australian seafood, meat cuts and produce.
• Qualifications equivalent to Australian Standards
• The experience and knowledge in the industry to support the expectations of the role.

Other Requirements

• Neat and tidy personal presentation and hygiene
• A desire to listen and learn as well as be creative and willing to try new ideas.
• Maintaining standards through both busy and quiet periods as consistency leads to success.
• Thorough understanding of Occupational Health and Safety Standards.