Sous Chef

Fink; Sydney; On-site; AUD 65,000 - 90,000; Full time

Job summary

Fink in Sydney, NSW seeks a Sous Chef to oversee the cooking, production, and presentation of dishes in a busy kitchen. You will work with the head chef to manage staff, plan menus, develop recipes, and ensure high standards of taste and hygiene.

You will supervise kitchen operations, train staff, control inventory and waste, and help manage budgets and scheduling. Strong leadership and culinary skills are essential for success in a fast-paced environment.

Qualifications

• Diploma/degree required in culinary arts.
• Experience as a chef and in managing kitchen staff.
• Strong leadership and communication skills.

Responsibilities

• Oversee kitchen staff and ensure smooth kitchen operations.
• Assist head chef with menu planning and new recipes.
• Supervise preparation, cooking, and presentation of food.
• Monitor food quality and safety standards.
• Manage inventory, costs, and supplies as needed.

Education

High school diploma or equivalent

Culinary degree or similar certification

Job description

The Sous Chef is responsible for overseeing the cooking, production, and presentation of food in the kitchen. They work with the head chef to manage the kitchen staff, orders supplies and food items, and monitor food quality while adhering to health and safety regulations.

Responsibilities:

• Oversee the kitchen staff and ensure the smooth running of the kitchen.
• Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
• Supervise the preparation, cooking, and presentation of food.
• Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
• Ensure that all kitchen equipment is clean, maintained, and in good working order.
• Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
• Manage food inventory, control food waste, and order supplies as needed.
• Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
• Work with the head chef to create budgets and manage kitchen costs.
• Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.

Qualifications:

• High school diploma or equivalent
• Culinary degree or similar certification
• Demonstrated experience as a chef
• Experience in managing and developing staff in a kitchen environment
• Ability to create, modify and critique recipes
• Understanding of current culinary trends and techniques
• Understanding of food and labor costs
• Ability to work in a fast-paced environment
• Excellent communication, leadership, and organization skills
• Ability to work flexible schedules, including weekends and evenings if needed.