Sous Chef

Job4online Pty; Sydney; On-site; AUD 65,000 - 90,000; Full time

Job summary

Job4online Pty in Sydney is seeking an experienced Sous Chef to assist the Head Chef with day‑to‑day kitchen management and to lead service during busy periods. You will supervise chefs and cooks, ensure dishes are prepared and presented to high standards, and help evolve the menu with seasonal, local ingredients.

The role emphasizes food safety, WHS compliance, stock control, and teamwork in a fast‑paced environment.

Qualifications

• 2–3 years of experience as a Sous Chef or Chef de Partie.
• Diploma in Hospitality Management or Commercial Cookery, or equivalent.
• Passion for quality local ingredients and seasonal cooking.
• Ability to guide and motivate a team during busy service.
• Hands-on approach with initiative and keen eye for detail.
• Strong organisational skills to keep kitchen operations running smoothly.
• Interest in creating new dishes and evolving the menu.
• Positive, level-headed attitude and ability to work under pressure.

Responsibilities

• Assist Head Chef with day-to-day management of kitchen operations.
• Lead kitchen service and supervise chefs and cooks during busy service periods.
• Ensure food is prepared and presented to company standards.
• Maintain compliance with food safety, hygiene and WHS requirements.
• Manage stock ordering, receiving and storage procedures.
• Conduct regular stocktakes and inventory controls.
• Ensure all kitchen documentation and food safety records are accurately maintained.

Skills

Sous Chef experience

Team leadership

Kitchen organisation

Attention to detail

Food safety

Education

Diploma in Hospitality Management / Commercial Cookery

Job description

• Assist Head Chef with the day-to-day management of kitchen operations.
• Lead kitchen service and supervise chefs and cooks during busy service periods.
• Ensure food is prepared and presented to company standards.
• Maintain compliance with food safety, hygiene and WHS requirements.
• Manage stock ordering, receiving and storage procedures.
• Conduct regular stocktakes and inventory controls.
• Ensure all kitchen documentation and food safety records are accurately maintained.

About you

• At least 2–3 years of experience as a Sous Chef or experienced Chef de Partie
• Diploma of Hospitality Management, Commercial cookery or equivalent qualifications.
• A passion for quality local ingredients and cooking with the seasons
• The ability to guide and motivate a team during busy service periods
• A hands‑on approach, with initiative and a keen eye for detail
• Strong organisational skills and the ability to keep kitchen operations running smoothly
• An interest in creating new dishes and contributing to the evolution of the menu
• A supportive, level‑headed attitude and the ability to work well with others and under pressure.
• Above all, a genuine love for food, hospitality and building a positive kitchen culture.

If you’re motivated, take pride in your work, and want to grow with a supportive team, we’d love to hear from you!