Sous Chef

Claret Club; Sydney; On-site; AUD 65,000 - 80,000; Full time

Job summary

Claret Club in Sydney is seeking an experienced Chef de Partie to join our casual fine dining team. You will prepare and deliver high-quality dishes, applying a range of techniques across a varied seasonal menu, while maintaining kitchen standards and efficiency.

The role requires strong organization, excellent communication, and a collaborative approach to support a positive, professional kitchen environment in a busy, dynamic setting at Claret Club.

Qualifications

• Minimum four years' experience as a Chef de Partie, Junior Sous Chef or Sous Chef.
• Experience in a reputable casual fine dining or hatted restaurant.
• Strong technical and culinary skills.
• Sound understanding of different cooking techniques and a genuine interest in seasonal produce.
• Highly organised, with the ability to manage competing priorities.
• Confident problem-solving skills in a fast-paced kitchen.
• Positive attitude, strong communication skills and a collaborative approach.

Responsibilities

• Prepare and deliver high-quality dishes to established culinary standards
• Apply a range of cooking techniques across a varied seasonal menu
• Manage competing priorities effectively in a fast-paced kitchen
• Maintain high standards of food quality, presentation, hygiene and kitchen organisation
• Communicate clearly and collaborate with the wider kitchen and hospitality teams
• Support kitchen operations and contribute to a positive, professional team environment
• Help solve operational challenges confidently and lead by example

Skills

Strong culinary skills

Communication

Team collaboration

Problem solving

Organization

Job description

Key responsibilities

Prepare and deliver high-quality dishes to established culinary standards

Apply a range of cooking techniques across a varied seasonal menu

Manage competing priorities effectively in a fast-paced kitchen

Maintain high standards of food quality, presentation, hygiene and kitchen organisation

Communicate clearly and collaborate with the wider kitchen and hospitality teams

Support kitchen operations and contribute to a positive, professional team environment

Help solve operational challenges confidently and lead by example

What we're looking for

Minimum four years' experience as a Chef de Partie, Junior Sous Chef or Sous Chef

Experience in a reputable casual fine dining or hatted restaurant

Strong technical and culinary skills

Sound understanding of different cooking techniques and a genuine interest in seasonal produce

Highly organised, with the ability to manage competing priorities

Confident problem-solving skills in a fast-paced kitchen

Positive attitude, strong communication skills and a collaborative approach