Sous Chef

De Group Entertainment; City of Melbourne; On-site; AUD 60,000 - 80,000; Full time

Job summary

De Group Entertainment in Melbourne is seeking a Sous Chef to assist the Head Chef, lead the kitchen team and maintain high standards across buffet dining, sports bar meals and events.

You will supervise staff, manage food prep, ensure safety and hygiene, mentor juniors and help with menu planning for busy functions.

Qualifications

• Previous experience as a Sous Chef or senior Chef.
• Experience in high-volume environments.
• Skilled in buffet, functions, pub/sports bar operations.
• Ability to lead and motivate a kitchen team.
• Under pressure with strong time management.
• Pride in food quality and presentation.
• Reliable, professional, team player.

Responsibilities

• Assisting the Head Chef with day-to-day kitchen operations
• Supervising and supporting kitchen staff during busy services
• Preparing and cooking food across buffet, sports bar and function menus
• Ensuring food quality, consistency and presentation
• Assisting with menu preparation and specials
• Managing food preparation and stock levels
• Maintaining high standards of food safety, hygiene and cleanliness
• Helping coordinate large functions and busy service periods
• Training and mentoring junior kitchen staff
• Following food safety, OH&S and kitchen procedures

Skills

Lead kitchen team

High-volume kitchen

Buffet & functions

Food safety & hygiene

Job description

Working closely with the Head Chef, you will help lead the kitchen team and ensure consistently high standards of food quality, presentation and service. The venue offers a diverse food operation including buffet dining, sports bar meals and functions/events, providing an exciting opportunity for a chef who enjoys variety and a fast-paced environment.

Key responsibilities

Assisting the Head Chef with day-to-day kitchen operations

Supervising and supporting kitchen staff during busy services

Preparing and cooking food across buffet, sports bar and function menus

Ensuring food quality, consistency and presentation

Assisting with menu preparation and specials

Managing food preparation and stock levels

Maintaining high standards of food safety, hygiene and cleanliness

Helping coordinate large functions and busy service periods

Training and mentoring junior kitchen staff

Following food safety, OH&S and kitchen procedures

About you

Previous experience as a Sous Chef or senior Chef

Confident working in a high-volume kitchen

Experience with buffet, functions, pub/sports bar or similar hospitality operations

Ability to lead and motivate a kitchen team

Works well under pressure

Strong organisational and time-management skills

Takes pride in food quality and presentation

Strong understanding of food safety and kitchen hygiene

Reliable, professional and a team player

Competitive salary based on experience

Full-time or part-time opportunities

Supportive and friendly team environment

Variety across buffet, sports bar and functions

Opportunity to grow within the business

Consistent work in a busy Point Cook venue