Senior Sous Chef - Lead Asian Fusion Kitchen

JUNKIES 1 PTY LTD; Maroochydore; On-site; AUD 80,000 - 85,000; Full time

Job summary

Junk Maroochydore is seeking an experienced Sous Chef to support the Head Chef, lead the kitchen team during service and deliver quality dishes. You will take a hands-on role in daily operations, combining strong cooking skills with leadership and attention to detail.

Responsibilities include menu planning support, supervising kitchen staff, stock control, and ensuring food safety. Must have relevant cookery qualifications and at least two years in a busy kitchen; rotating roster required.

Qualifications

• Certificate IV in Commercial Cookery or Diploma in Hospitality Management, or equivalent.
• At least 2 years' experience as a Chef in a busy kitchen.
• Strong cooking skills with Asian cuisine and wok experience.
• Able to supervise kitchen staff and lead service.
• Rotating roster availability including evenings/weekends/holidays.

Responsibilities

• Preparing, cooking and presenting dishes to recipes and quality standards.
• Supporting Head Chef with menu planning, recipe development and seasonal specials.
• Supervising kitchen operations and leading service in Head Chef's absence.
• Training and mentoring chefs and kitchen hands.
• Monitoring food quality and assisting with stock rotation and food cost control.
• Maintaining food safety and allergen management procedures.
• Coordinating with front-of-house on service requirements and dietary requests.

Skills

Team leadership

Wok cooking

Asian cuisine

Food safety

Communication

Menu planning

Cooking techniques

Education

Certificate IV in Commercial Cookery

Diploma of Hospitality Management

Job description

Junk Maroochydore is seeking an experienced Sous Chef to support the Head Chef, lead the kitchen team during service and deliver quality dishes. You will take a hands-on role in daily operations, combining strong cooking skills with leadership and attention to detail.

Responsibilities include menu planning support, supervising kitchen staff, stock control, and ensuring food safety. Must have relevant cookery qualifications and at least two years in a busy kitchen; rotating roster required.