Sous Chef | Breakfast & Lunch, Mon-Fri | Flexible Hours

Bar Fino; Sydney; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Career progression

Meals provided during shift

Flexible work-life balance

Supportive work environment

Job summary

Bar Fino in Sydney is seeking an experienced Sous Chef to join our dynamic cafe team. This full-time role runs Monday to Friday, with breakfast and lunch service in the heart of Sydney CBD.

In this position you will prepare and cook a wide range of dishes, uphold high standards of quality and presentation, and work with the kitchen team to develop new menu items. A formal culinary qualification is required.

Qualifications

• Minimum 2-3 years of experience as a Sous Chef in a reputable restaurant or hospitality establishment.
• Formal culinary training or qualifications in Hospitality or Commercial Cookery.
• Proven ability to work efficiently in a fast-paced, high-pressure environment.
• Strong attention to detail and a passion for visually appealing and delicious dishes.
• Excellent time management and multi-tasking skills.
• A team player with exceptional communication and interpersonal abilities.

Responsibilities

• Prepare and cook a variety of dishes from our diverse menu using fresh seasonal ingredients.
• Maintain a clean, safe and organised kitchen environment.
• Collaborate with the kitchen team to develop new and innovative menu items.
• Ensure all food items are prepared to the highest quality standards.
• Adhere to all food safety and hygiene regulations.
• Contribute to the efficient running of the kitchen operation.

Skills

Sous Chef experience

Team player

Time management

Communication skills

Attention to detail

Education

Formal culinary training or qualifications in Hospitality or Commercial Cookery

Job description

Bar Fino in Sydney is seeking an experienced Sous Chef to join our dynamic cafe team. This full-time role runs Monday to Friday, with breakfast and lunch service in the heart of Sydney CBD.

In this position you will prepare and cook a wide range of dishes, uphold high standards of quality and presentation, and work with the kitchen team to develop new menu items. A formal culinary qualification is required.