Sous chef

Smith St Bistrot; Melbourne; On-site; AUD 65,000 - 90,000; Full time

Job summary

Smith St Bistrot in Melbourne invites a proactive sous chef to lead the kitchen team and ensure consistent delivery of exceptional food quality. You will support the head chef in menu development, staff training and maintaining high food hygiene standards.

You'll help manage workflow during prep and service, mentor staff, collaborate on seasonal dishes and help control costs while upholding authentic bistro cooking.

Qualifications

• Experience in kitchen leadership and team management.
• Strong focus on food hygiene and safety.
• Ability to assist in menu development and cost control.

Responsibilities

• Lead in overseeing and managing kitchen operations, ensure a smooth and efficient work flow both in prep and service
• Ensure all dishes meet Smith streets high standards in taste, presentation and authenticity
• Train, mentor and support kitchen staff to foster a cohesive and high performing team
• Collaborate with head chef on creating seasonal dishes that represent bistro food, quality ingredients and quality cookery
• Ensure all staff work practices meet workplace health and safety regulations
• Assist the head chef in controlling food and labour costs, minimising waste wand not compromising quality

Job description

As sous chef you will play a pivotal role in leading the kitchen team and ensuring the consistent delivery of exceptional food quality. You will support the head chef in all aspects of kitchen operations from menu development and staff training to maintaining the highest standards of food hygiene and staff efficiency.

LEADERSHIP

Assist in overseeing and managing kitchen operations, ensure a smooth and efficient work flow both in prep and service

QUALITY CONTROL

Ensure all dishes meet Smith streets high standards in taste, presentation and authenticity

STAFF MANAGEMENT

Train, mentor and support kitchen staff to foster a cohesive and high performing team

MENU DEVELOPMENT

Collaborate with head chef on creating seasonal dishes that represent bistro food, quality ingredients and quality cookery

HEALTH AND SAFETY

Ensure all staff work practices meet workplace health and safety regulations

COST MANAGEMENT

Assist the head chef in controlling food and labour costs, minimising waste wand not compromising quality