Sous Chef

Bistro Tino; Brisbane; On-site; AUD 90,000 - 110,000; Full time

Job summary

Bistro Tino in Brisbane is seeking an experienced Senior Sous Chef to lead day-to-day kitchen operations, working closely with management to deliver exceptional food quality and guest experiences.

You will oversee the kitchen team, manage menu execution, stock, and supplier relations, and drive cost-control while maintaining a hands-on leadership style. A five-day roster with three evenings reflects the demanding, high-energy environment.

Qualifications

• Proven experience as a Sous Chef or Senior Chef
• Strong leadership and staff management skills
• Experience running a busy commercial kitchen
• Excellent organisational and time-management skills
• Strong understanding of food costing, stock control and labour management
• Ability to work under pressure and make sound decisions
• A hands-on approach with a strong work ethic
• A passion for food, people and hospitality

Responsibilities

• Oversee and manage the daily kitchen operation
• Lead, motivate and develop the kitchen team
• Delegate responsibilities and manage kitchen workflow
• Maintain consistently high food quality and presentation
• Manage menu execution, preparation and service
• Oversee stock control, ordering and supplier relationships

Skills

Leadership

Staff management

Kitchen management

Organisational skills

Time management

Food costing

Stock control

Labour management

Work under pressure

Hands-on

Passion for food

Hospitality

Ownership

Career development

Job description

We are looking for an experienced, motivated and hands-on Senior Sous Chef to join our team. This is an exciting opportunity for a strong kitchen leader who has the ability and confidence to take responsibility for the day-to-day running of the restaurant, working closely with management to ensure smooth operations, exceptional food quality and outstanding customer experiences. 5 day roster 3 evenings only

Key responsibilities

• Oversee and manage the daily kitchen operation
• Lead, motivate and develop the kitchen team
• Delegate responsibilities and manage kitchen workflow
• Maintain consistently high food quality and presentation
• Manage menu execution, preparation and service
• Oversee stock control, ordering and supplier relationships

About you

• Proven experience as a Sous Chef or Senior Chef
• Strong leadership and staff management skills
• Experience running a busy commercial kitchen
• Excellent organisational and time-management skills
• Strong understanding of food costing, stock control and labour management
• Ability to work under pressure and make sound decisions
• A hands-on approach with a strong work ethic
• A passion for food, people and hospitality
• An opportunity to take ownership and play a key role in the business
• Opportunity for career development and progression
• A position where your leadership and ideas will be valued