Sous Chef

Rashi Joshi; Margaret River; Hybrid; AUD 75,000 - 85,000; Full time

Job summary

FOOD MIGRANT PTY LTD in Margaret River WA is seeking an experienced Chef to join the kitchen team as Sous Chef. The role operates Tuesday to Saturday from midday until dinner service ends, contributing to menu planning, food preparation and upholding high culinary standards.

Key responsibilities include menu planning, cost estimation, quality control, staff training, and enforcing food safety regulations in a fast-paced kitchen environment.

Qualifications

• AQF Associate Degree, Advanced Diploma or Diploma in Commercial Cookery (or equivalent), OR 3+ years of Chef experience.
• Knowledge of menu planning, food costing, and kitchen management.
• Strong understanding of food safety and hygiene regulations.

Responsibilities

• Plan menus, estimate food and labour costs, and order supplies.
• Monitor quality at all stages of preparation and presentation.
• Discuss menu matters with management and kitchen staff.
• Demonstrate techniques and advise on cooking procedures with seasonal ingredients.
• Prepare and cook food to a high standard.
• Explain and enforce food safety and hygiene regulations.
• Assist in selecting and training kitchen staff as required.

Skills

Menu planning

Food costing

Kitchen management

Team leadership

Education

AQF Diploma/Advanced Diploma in Commercial Cookery

Job description

Chef wanted FOOD MIGRANT PTY LTD is looking for a qualified SOUS CHEF to join our restaurant based in Margaret River WA. Position: CHEF

Job type: Full time

Salary: $75,000-$85,000 + Super

About Us

Miki's Open Kitchen is a well-loved local restaurant in the heart of Margaret River,WA, known for showcasing the best of the region's seasonal, locally-sourced produce.

About the Role

We are seeking an experienced Chef to join our kitchen team. Working Tuesday to Saturday from midday until the end of dinner service, you will play a key role in menu planning, food preparation, and maintaining our high culinary standards.

Key Responsibilities

• Plan menus, estimate food and labour costs, and order food supplies
• Monitor the quality of dishes at all stages of preparation and presentation
• Discuss food preparation and menu matters with management and kitchen/waiting staff
• Demonstrate techniques and advise on cooking procedures, incorporating seasonal, locally-sourced ingredients
• Prepare and cook food to a high standard
• Explain and enforce food safety and hygiene regulations
• Assist in selecting and training kitchen staff as required

Skills and Experience Required

• AQF Associate Degree, Advanced Diploma or Diploma in Commercial Cookery (or equivalent), OR a minimum of 3 years of relevant experience as a Chef, which may substitute for the formal qualification
• Sound knowledge of menu planning, food costing, and kitchen management
• Strong understanding of food safety and hygiene regulations
• Ability to lead and work well within a team in a fast-paced kitchen environment