Senior Sous Chef - Seasonal Menus & Kitchen Lead

Australian Paralegal Services Pty Ltd; Randwick; On-site; AUD 75,000 - 80,000; Full time

Job summary

The Boatshed La Perouse is seeking a skilled Chef to lead the kitchen team and consistently deliver high-quality, seasonal dishes. Based in La Perouse (Sydney's south-east), you will work with the Head Chef on menu development, food presentation, portion control and kitchen workflow.

The role requires strong leadership, meticulous food safety practices and the ability to thrive in a fast-paced environment; weekends and public holidays apply.

Qualifications

• AQF Diploma or Advanced Diploma in Hospitality, Commercial Cookery, Culinary Arts or related field.
• Minimum 1 year relevant experience in a reputable restaurant.
• Strong knowledge of food preparation techniques and current trends.
• Excellent time management and multitasking abilities.
• Exceptional attention to detail and commitment to high quality standards.
• Ability to lead a team and contribute to a positive kitchen culture.
• Sound knowledge of food safety and hygiene requirements.

Responsibilities

• Prepare and cook high-quality, creative dishes using fresh, seasonal ingredients.
• Maintain an excellent standard of food presentation and portion control during service.
• Coordinate food preparation, cooking and plating to ensure consistent quality across the menu.
• Monitor kitchen workflow during service and adjust operations to meet customer demand.
• Maintain high standards of cleanliness, organisation and professional kitchen practice.
• Collaborate with the Head Chef and kitchen team to develop new menu items.
• Plan seasonal dishes having regard to product availability, quality and cost.
• Work with the Head Chef and Restaurant Managers to monitor customer feedback on the popularity of dishes.
• Maintain consistent recipes, portion control and presentation standards.
• Keep abreast of current food trends and techniques to contribute innovative dishes.
• Help manage and supervise the day-to-day operations of the kitchen.
• Supervise and guide kitchen staff and allocate tasks to maintain efficient service.
• Train and support junior kitchen staff in food preparation techniques and kitchen procedures.
• Optimise kitchen operations and coordinate timing with front-of-house service.
• Contribute to a positive, collaborative team culture and exceptional customer service.
• Assist with inventory management and stock control.
• Monitor stock levels and advise on purchasing requirements.
• Check deliveries for quality and freshness, and liaise with suppliers as directed.
• Conduct stock rotation and minimise food wastage.
• Monitor portion control and food costs in line with kitchen budgets.
• Ensure compliance with all food safety and hygiene regulations.
• Maintain a clean and safe working environment in accordance with food safety legislation and food handling policies and procedures.
• Maintain appropriate temperature control, storage, and sanitation standards.
• Ensure kitchen equipment is operated safely and maintained appropriately.
• Follow workplace health and safety procedures and maintain required kitchen records.

Skills

Food preparation techniques

Time management

Multitasking

Attention to detail

Leadership

Customer service

Education

AQF Diploma or Advanced Diploma in Hospitality, Commercial Cookery, Culinary Arts or related field

Job description

The Boatshed La Perouse is seeking a skilled Chef to lead the kitchen team and consistently deliver high-quality, seasonal dishes. Based in La Perouse (Sydney's south-east), you will work with the Head Chef on menu development, food presentation, portion control and kitchen workflow.

The role requires strong leadership, meticulous food safety practices and the ability to thrive in a fast-paced environment; weekends and public holidays apply.