Sous Chef - Lead Seasonal Menus & Team in Fine Dining

Etymon Projects; Sydney; Presencial; AUD 65 000 - 95 000; Tempo integral

Resumo da oferta

Etymon Projects' Loulou, a contemporary French bistro, boulangerie and traiteur in Sydney, seeks a Sous Chef to support the Head Chef in day-to-day kitchen operations.

This hands-on leadership role focuses on upholding culinary standards, developing a strong team, and delivering dishes with precision, using classic techniques and seasonal ingredients.

You will monitor hygiene, control costs and contribute to ongoing concept development.

Qualificações

• Proven experience leading teams in quality-focused or fine dining environments.
• Experience in hatted or Michelin-recognised kitchens preferred.
• Experience with new openings or concept development is highly regarded.
• Strong leadership style with a passion for mentoring and developing young talent.
• A genuine commitment to personal growth, learning and professional excellence.

Responsabilidades

• Support the Head Chef and leadership in seasonal menu creation and execution.
• Maintain kitchen standards to ensure consistency, efficiency and compliance.
• Manage food costs, stock control and labour to support profitability.
• Foster a high-performance, respectful and collaborative team culture.
• Build and maintain strong supplier relationships to ensure premium product quality.
• Train, mentor and develop the kitchen team.

Conhecimentos

Team leadership

Mentoring

Food cost control

Seasonal menu development

Descrição da oferta de emprego

Etymon Projects' Loulou, a contemporary French bistro, boulangerie and traiteur in Sydney, seeks a Sous Chef to support the Head Chef in day-to-day kitchen operations.

This hands-on leadership role focuses on upholding culinary standards, developing a strong team, and delivering dishes with precision, using classic techniques and seasonal ingredients.

You will monitor hygiene, control costs and contribute to ongoing concept development.