Sous Chef — Lead Service, Menu Innovation & Mentoring

Annata Restaurant and Wine Bar

Sydney

Sur place

AUD 70 000 - 100 000

Plein temps

Il y a 5 jours
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Avantages offerts par ce poste

Generous tips
Staff meals
Staff benefits
Flexible schedule

Résumé du poste

Annata Restaurant and Wine Bar is seeking a hands-on Sous Chef to lead service and support the Head Chef in a busy, produce-driven kitchen. You will influence daily operations, mentor junior chefs and help maintain high standards of quality and cleanliness.

The role focuses on seasonal produce, cost control and a collaborative, professional environment that values input and development across the team.

Qualifications

  • Experience as a Sous Chef or senior Chef de Partie.
  • Capable of running a busy service.
  • Passion for quality produce and cooking.
  • Pride in consistency, cleanliness and detail.
  • Calm, positive leadership in a busy kitchen.
  • Enjoys teaching and developing other chefs.
  • Organised and understands food costs and kitchen systems.
  • Good understanding of cooking techniques and seasonal produce.

Responsabilités

  • Support the Head Chef with day-to-day kitchen operations.
  • Lead service and maintain high standards of food quality.
  • Assist with menu development and seasonal changes.
  • Train and mentor junior chefs.
  • Ensure prep, ordering and kitchen organisation are maintained.
  • Maintain food safety, cleanliness and standards.
  • Help manage food costs and minimise waste.
  • Step into Head Chef's role when required.

Connaissances

Leadership
Cooking techniques
Kitchen management
Food cost control
Mentoring juniors
Working under pressure
Seasonal produce
Attention to detail

Outils

POS systems

Description du poste

Annata Restaurant and Wine Bar is seeking a hands-on Sous Chef to lead service and support the Head Chef in a busy, produce-driven kitchen. You will influence daily operations, mentor junior chefs and help maintain high standards of quality and cleanliness.

The role focuses on seasonal produce, cost control and a collaborative, professional environment that values input and development across the team.

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