Sous Chef

Mark Moran Group Pty; Sydney; On-site; AUD 65,000 - 90,000; Full time

Job summary

Mark Moran Group Pty is seeking a Sous Chef to oversee cooking, production, and presentation in the kitchen. You will work with the head chef to manage staff, plan menus, and ensure top quality while maintaining food safety standards.

You will supervise prep, cooking, and plating, monitor ingredient quality and costs, and train staff on techniques and presentation. This role requires flexibility for weekends/evenings in a fast-paced kitchen environment.

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.

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.

Skills

Experience as a chef

Staff management

Recipe development

Culinary trends

Food cost understanding

Fast-paced environment

Leadership

Communication

Organizational skills

Flexible schedules

Education

High school diploma or equivalent

Culinary degree or similar certification

Job description

Summary:

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.