Sous Chef

Ascot Catering Solutions; Greater Shepparton; On-site; AUD 65,000 - 75,000; Full time

Job summary

Ascot Catering is seeking an experienced Sous Chef to join the kitchen team at the Shepparton RSL, working closely with the Head Chef to deliver quality bistro dining, daily specials, functions and events for members and guests.

You will lead by example, mentor apprentices, ensure food safety and HACCP standards, control portions and costs, and contribute to menu development while maintaining consistent presentation and value for our customers.

Qualifications

• Certificate IV or higher in Commercial Cookery.
• At least 3 years' experience in a commercial kitchen.
• Experience in a bistro/club/high-volume hospitality environment.
• Strong leadership and ability to motivate a kitchen team.
• Passion for quality food with consistent presentation and flavour.
• Good organisational skills and ability to manage competing priorities during service.
• Sound understanding of food safety, hygiene and HACCP principles.
• Experience with stock control, ordering and food cost management.
• Positive attitude and team-focused approach.
• Flexibility to work a rotating roster including evenings, weekends and public holidays.

Responsibilities

• Assist the Head Chef with daily operation and management of the kitchen.
• Prepare and deliver high-quality bistro meals, daily specials and function menus.
• Supervise and support kitchen staff during busy service periods.
• Maintain consistent food quality, presentation, portion control and service standards.
• Contribute ideas to menu development, seasonal menus and new dishes.
• Assist with ordering, stock control, stocktakes and supplier management.
• Monitor food costs, minimise waste and maintain efficient kitchen operations.
• Train, mentor and support apprentices and junior kitchen staff.
• Maintain high standards of food safety, hygiene and kitchen cleanliness.
• Work collaboratively with front-of-house staff and management to ensure a positive experience for members and guests.

Skills

Leadership

Food safety

HACCP

Teamwork

Education

Certificate IV in Commercial Cookery

Job description

Ascot Catering is seeking an experienced, motivated and passionate Sous Chef to join our kitchen team at the Shepparton RSL. Working closely with the Head Chef, you will play an important role in the day-to-day running of a busy club kitchen, delivering quality bistro dining, daily specials, functions and special events for our members and guests. We are looking for a chef who takes pride in their food, leads by example and understands the importance of consistency, teamwork and delivering great value to our customers. This is an excellent opportunity for a driven chef looking to take the next step in their career within a professional and supportive hospitality environment.

Key responsibilities

Assisting the Head Chef with the daily operation and management of the kitchen.

Preparing and delivering high-quality bistro meals, daily specials and function menus.

Supervising and supporting kitchen staff during busy service periods.

Maintaining consistent food quality, presentation, portion control and service standards.

Contributing ideas to menu development, seasonal menus and new dishes.

Assisting with ordering, stock control, stocktakes and supplier management.

Monitoring food costs, minimising waste and maintaining efficient kitchen operations.

Training, mentoring and supporting apprentices and junior kitchen staff.

Maintaining high standards of food safety, hygiene and kitchen cleanliness.

Working collaboratively with front-of-house staff and management to ensure a positive experience for members and guests.

About you

A comparable Certificate IV or higher qualification (eg diploma) in Commercial Cookery or similar.

At least 3 years' experience in a commercial kitchen.

Previous experience in a bistro, club, pub, restaurant or high-volume hospitality environment.

Strong leadership skills and the ability to motivate and support a kitchen team.

A passion for producing quality food with consistent presentation and flavour.

Good organisational skills and the ability to manage competing priorities during service.

A sound understanding of food safety, hygiene and HACCP principles.

Experience with stock control, ordering and food cost management.

A positive attitude, strong work ethic and a team-focused approach.

Flexibility to work a rotating roster, including evenings, weekends and public holidays as required.