Sous Chef / Catering Chef

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

Job summary

YT Catering seeks an experienced Sous Chef to oversee food preparation and kitchen operations across the Café Kitchen and Catering Kitchen. You will lead a dynamic team and ensure high-quality, consistent dining experiences for cafe and events.

Responsibilities include menu development and costing, recipe standardisation, and maintaining food safety while driving profitability. The role requires strong organisational skills and the ability to work under pressure, including weekends and catering

Qualifications

• Qualified and/or experienced Chef.
• Proven experience in menu development and menu costing.
• Strong understanding of food costs, portion control and kitchen profitability.
• Creative and passionate about developing new dishes and menus.
• Ability to work independently and lead a kitchen team.
• Strong organisational and time-management skills.
• Reliable, professional and able to work under pressure.
• Flexible availability, including weekends and catering events.

Responsibilities

• Prepare and cook high-quality food for the Café and catering operations
• Develop and introduce new café and catering menus in consultation with management
• Conduct menu costing, including ingredient costs, portion costs and recommended selling prices
• Review existing menu items and identify opportunities to improve profitability, quality and presentation
• Develop recipes and standardise portion sizes and preparation methods
• Prepare catering menus for functions, events and bulk food production
• Maintain consistent food quality, presentation and portion control
• Monitor food costs, wastage and stock usage
• Ensure food safety, hygiene and workplace health & safety requirements are consistently followed

Skills

Menu development

Menu costing

Food cost control

Kitchen leadership

Time management

Education

Qualified Chef

Job description

An experienced and motivated Sous Chef to join the team and oversee food preparation and kitchen operations across both the Café Kitchen and Catering Kitchen.

Key responsibilities

Prepare and cook high-quality food for the Café and catering operations

Develop and introduce new café and catering menus in consultation with management

Conduct menu costing, including ingredient costs, portion costs and recommended selling prices

Review existing menu items and identify opportunities to improve profitability, quality and presentation

Develop recipes and standardise portion sizes and preparation methods

Prepare catering menus for functions, events and bulk food production

Maintain consistent food quality, presentation and portion control

Monitor food costs, wastage and stock usage

Ensure food safety, hygiene and workplace health & safety requirements are consistently followed

About you

Qualified and/or experienced Chef

Proven experience in menu development and menu costing

Strong understanding of food costs, portion control and kitchen profitability

Creative and passionate about developing new dishes and menus

Ability to work independently and lead a kitchen team

Strong organisational and time-management skills

Reliable, professional and able to work under pressure

Flexible availability, including weekends and catering events