Sous Chef

Bistro Thierry; City of Melbourne; On-site; AUD 70,000 - 105,000; Full time

Job summary

Bistro Thierry in Toorak, Melbourne is seeking an experienced Sous Chef to lead the kitchen in the Head Chef's absence. This full-time role requires hands-on leadership and a passion for French cuisine.

You will manage prep, rosters, menu pricing, inventory, and staff training while upholding Bistro Thierry's high standards. Salary will reflect experience and the role offers a dynamic team environment.

Qualifications

• At least 3 years' experience in a similar position.
• Must hold a relevant qualification such as an apprenticeship or similar grading.
• Ability to run kitchen and staff in Head Chef's absence.
• Commitment to high standards of food preparation and delivery.

Responsibilities

• Run the kitchen and staff when the Head Chef is off duty or on leave.
• Assist with pricing menu items and maintaining standards.
• Track, record and replenish inventory as needed.
• Prepare rosters and prep lists for kitchen staff.
• Train new and existing staff on dishes and plating.

Skills

Kitchen management

Staff supervision

Menu planning

Food preparation

Education

Apprenticeship or equivalent

Qualified chef

Job description

Bistro Thierry is a busy French restaurant in Toorak, in business for 25 years.

We are seeking the services of an experienced Sous Chef.

This is a full-time position.

Applicants must be a qualified chef with at least 3 years' experience in a similar position. In addition, they must hold a relevant qualification such as an apprenticeship or similar grading. The Sous Chef will be responsible for running the kitchen and staff when the Head Chef is on rostered days off and holidays.

The following criteria applies to this position:

Must have the ability to support the Head chef in maintaining high standards of food preparation and delivery to customers.

Must be able to create rosters, prep lists for kitchen staff to ensure optimum resource management and speed of service.

Train new and existing kitchen staff on preparation, arrangement and plating of dishes per the current menu in accordance with Bistro Thierry standards as applied by the Head Chef

Assist Head Chef with pricing menu items.

Track, record and replenish inventory as needed.

Adhere to Australian Occupational Health & Safety Standards

Must also be creative and innovative within the perimeters of French cuisine. We encourage our staff to push the boundaries in cuisine.

Bistro Thierry is a fast-paced restaurant serving lunch and dinner, 7 days a week. You will not be bored!!

You will be working under the guidance of Chef Frederic Naud and within a young team of motivated chefs and apprentices.

Salary in accordance with experience.

Please check out our website, www.bistrothierry.com, to look at our menus and daily specials to determine if this role is within your capabilities.