Sous Chef: Lead Indian Kitchen, High-Volume, Path to Head Chef

Work Initiatives; Melbourne; On-site; AUD 80,000 - 90,000; Full time

Benefits offered by this job

Staff meals

Team perks

Job summary

Work Initiatives in Melbourne is looking for a passionate Sous Chef to lead our busy Indian restaurant kitchen. This hands-on leadership role demands strong cooking skills, calm decision-making, and the ability to guide a team through peak service.

You will oversee prep, service, and stock, mentor junior chefs, ensure consistent flavours and presentation, and collaborate with front-of-house to deliver an outstanding guest experience. Full-time role with weekends and evenings.

Qualifications

• 1–3 years experience as a Sous Chef.
• Strong experience in Indian cuisine (curries, tandoor, spices).
• Background in a high-volume restaurant environment.
• Leadership skills and ability to run a busy service.
• Calm, organised, and reliable under pressure.
• Passion for food, hospitality, and team development.
• High standards of cleanliness and kitchen discipline.

Responsibilities

• Lead service with precision and ensure every dish meets our standards.
• Run the kitchen confidently in the absence of the Head Chef.
• Oversee prep, sections, and service flow during busy periods.
• Train and mentor junior chefs and kitchen staff.
• Maintain consistency in flavours, spice balance, and presentation.
• Assist with ordering, stock control, and minimising wastage.
• Uphold strict food safety, hygiene, and cleanliness standards.
• Work closely with front-of-house to deliver a smooth guest experience.

Skills

Leadership

Kitchen management

Indian cuisine

High-volume restaurant

Food safety

Job description

Work Initiatives in Melbourne is looking for a passionate Sous Chef to lead our busy Indian restaurant kitchen. This hands-on leadership role demands strong cooking skills, calm decision-making, and the ability to guide a team through peak service.

You will oversee prep, service, and stock, mentor junior chefs, ensure consistent flavours and presentation, and collaborate with front-of-house to deliver an outstanding guest experience. Full-time role with weekends and evenings.