Sous Chef

Dukes Providore; Sutherland Shire Council; On-site; AUD 81,000 - 100,000; Full time

Job summary

Dukes Providore is seeking an experienced Sous Chef to support the Head Chef in preparing and delivering high‑quality dinner service. You will work with fresh, seasonal, and house‑made produce, ensuring efficient kitchen operations and top standards of food quality and presentation.

The role requires supervision of kitchen staff, strong communication, and a proactive, detail‑driven approach. Evening and weekend availability is essential in Cronulla, NSW.

Qualifications

• AQF Diploma or Advanced Diploma in Culinary Arts or equivalent.
• Experience in a busy commercial kitchen with sous chef responsibilities.
• Strong knowledge of contemporary cooking techniques, fresh and seasonal produce.

Responsibilities

• Assist Head Chef with menu planning and seasonal specials.
• Estimate food and labour requirements and costs.
• Order food supplies and monitor stock, storage and wastage.
• Pre‑service food preparation and ensuring consistency in presentation.
• Prepare and cook dishes following established recipes and standards.
• Supervise kitchen staff during dinner service and train junior staff.

Skills

Team leadership

Kitchen supervision

Food costing

Menu planning

Quality assurance

Communication

Time management

Organisational skills

Education

AQF Diploma/Advanced Diploma

Job description

Dukes Providore Pty Ltd

109 Cronulla Street, Cronulla NSW

$90,500 per annum plus superannuation

Job Description

Step into one of Cronulla’s vibrant dining destinations. An exciting full-time, hands‑on opportunity has become available for an experienced Sous Chef to play a key role in our fresh, seasonal and house‑made dining offering.

Who We Are

Dukes Providore is a premium food and hospitality business located in the heart of Cronulla. Across our kitchen, deli and providore offering, we’re committed to quality, innovation and creating memorable customer experiences through great food and service.

The Role

We’re looking for an experienced, proactive and detail‑driven Sous Chef to support the Head Chef in the preparation and delivery of high‑quality food for our dinner service.

You’ll work with fresh, seasonal and house‑made produce, helping to maintain efficient kitchen operations, food quality and consistently high service standards. The role will focus on dinner service and all food preparation required before service.

This is a full‑time, hands‑on position working closely with the Head Chef, management, kitchen and Front of House teams. Evening and weekend availability is a must. The successful applicant will be a well‑presented team player, an effective communicator and a capable kitchen leader with a positive mindset.

Duties

• Work with the Head Chef to plan menus and seasonal specials, providing feedback and suggesting new offerings.

• Assist in estimating food requirements, labour requirements and associated costs.

• Assist with ordering food supplies and monitor stock levels, storage, rotation and wastage.

• Complete all food preparation required before dinner service.

• Prepare and cook food in accordance with established recipes, preparation methods and presentation standards.

• Monitor the quality, freshness, portioning and presentation of dishes throughout preparation and dinner service.

• Discuss food preparation and service matters with the Head Chef, management, kitchen and Front of House teams.

• Demonstrate cooking techniques and advise kitchen staff on food preparation, cooking procedures and presentation.

• Supervise and coordinate kitchen staff during preparation and dinner service, allocating duties where required.

• Train, guide and support Chefs, Cooks and Kitchen Hands in appropriate cooking techniques and kitchen procedures.

• Explain and enforce food safety, hygiene, sanitation and safe food‑handling requirements.

• Ensure food is correctly stored, preserved and handled to maintain quality and minimise wastage.

• Maintain an organised and efficient kitchen throughout pre‑service preparation, dinner service and close‑down.

• Support the Head Chef in the day‑to‑day operation of the kitchen and assume appropriate supervisory responsibilities in their absence.

What You’ll Bring

• A relevant AQF Diploma, Advanced Diploma or equivalent culinary qualification.

• Relevant experience and/or on‑the‑job training in addition to the formal qualification.

• Demonstrated experience as a Sous Chef, Chef de Partie or Chef in a busy commercial kitchen.

• Strong knowledge of contemporary cooking techniques, fresh and seasonal produce, food preparation and presentation.

• Sound knowledge of menu planning, stock control, food costing, food safety and kitchen operations.

• The ability to supervise, train and coordinate kitchen staff effectively.

• Strong communication, teamwork, time‑management and organisational skills.

• The ability to work well under pressure while maintaining consistency and high standards.

• Availability to work across a rotating roster, including evening and weekend services.

Why Join Us?

• Have a direct impact on the growth of a successful hospitality business.

• Work closely with a passionate, hands‑on leadership team.

• Enjoy the opportunity to help shape our menus and seasonal offering.

• Grow your skills in a supportive, team‑first kitchen environment.

• Work with fresh, seasonal and house‑made produce across a diverse food offering.