Senior Sous Chef — Menu Innovator & Kitchen Leader

Bones Ramen; Sydney; Vor Ort; AUD 70.000 - 95.000; Vollzeit

Zusammenfassung

Bones Izakaya in Darlinghurst, Sydney, seeks a motivated Sous Chef to support the Head Chef in delivering bold, flavour-driven Japanese cuisine. Join a close‑knit team focused on cooking well, serving well, and nurturing a positive kitchen culture.

You’ll lead service, refine dishes, and mentor junior chefs while maintaining high standards across lunch and dinner service. A hands‑on leader with a passion for seasonal ingredients will thrive here.

Qualifikationen

• 2–3 years of experience as Sous Chef or Chef de Partie is required.
• Diploma or equivalent qualifications in hospitality management or commercial cookery.
• Passion for quality local ingredients and seasonal cooking.
• Ability to lead and motivate a kitchen team during busy service.
• Hands-on approach with initiative and attention to detail.
• Strong organisational skills to keep kitchen operations running smoothly.
• Interest in creating new dishes and evolving the menu.
• Positive, calm demeanor and ability to work under pressure.

Aufgaben

• Assist Head Chef with daily kitchen operations.
• Lead service and supervise chefs during peak periods.
• Ensure dishes meet company standards.
• Maintain food safety, hygiene and WHS compliance.
• Manage stock ordering, receiving and storage.
• Conduct regular stock takes and inventory controls.
• Maintain kitchen documentation and food safety records.

Kenntnisse

Sous Chef experience

Team leadership

Hands-on

Organisational skills

Menu development

Calm under pressure

Hospitality passion

Diploma in Hospitality Management

Ausbildung

Diploma in Hospitality Management

Commercial cookery qualification

Jobbeschreibung

Bones Izakaya in Darlinghurst, Sydney, seeks a motivated Sous Chef to support the Head Chef in delivering bold, flavour-driven Japanese cuisine. Join a close‑knit team focused on cooking well, serving well, and nurturing a positive kitchen culture.

You’ll lead service, refine dishes, and mentor junior chefs while maintaining high standards across lunch and dinner service. A hands‑on leader with a passion for seasonal ingredients will thrive here.