Sous Chef - South East Asian Restaurant

Frontline Recruitment Group; Sydney; On-site; AUD 90,000 - 100,000; Full time

Job summary

Frontline Recruitment Group in Sydney is seeking a Solid Sous Chef for a new venue opening soon. Reporting to the Executive Chef, you will be responsible for a high-energy kitchen and will help shape the menu with a strong Southeast Asian influence, including fusion touches from Japanese, Thai and Cantonese cuisines.

The ideal candidate brings creative leadership, superb knife skills, and a thorough understanding of costs, stock-take, and safe food handling.

Qualifications

• Extensive experience in Southeast Asian and fusion Asian cuisine.
• Experience leading a kitchen team.
• Ability to develop and cost menus.
• Strong communication with staff and management.
• Knowledge of stock control and ordering.
• Food safety and HACCP principles.

Responsibilities

• Assist in restaurant operations and menu development.
• Lead kitchen team and drive performance.
• Ensure consistency and quality across dishes.
• Manage costing, inventory, and ordering.
• Maintain food safety standards.

Skills

Asian cuisine

Menu costing

Team leadership

Communication

Food safety

Knife skills

Protein breaking

Quality assurance

Financial acumen

Operations knowledge

Job description

• Supportive Executive Chef and Senior Leadership
• Ability to take responsibility for the restaurant and have creative input
• Competitive starting salary of $90K - $100K +

This new venue is set to open in the next month and is seeking to add a Solid Sous Chef that comes with a strong mix of Southeast Asian cuisine background. Reporting to the Executive Chef, the ideal candidate we seek for the role will come with Asian A la Carte and preferably with a mix of fusion including Japanese, Thai and Cantonese influences.

Skills we seek include:

• Great knowledge and creative skills in modern Asian cuisines and development of menu offerings.
• Can work and drive a team and get the best out of the staff.
• Are an even tempered manager that maintains composure in the kitchen.
• Good knowledge of creating and costing out menus.
• Are an effective communicator with your team, senior management and the guest.
• Have great overall operational knowledge and strong financial acumen.
• Come with a passion for what you do and you never waiver on quality.
• Full knowledge of all kitchen operations, ordering, stock-take, ect.
• Have top notch knife skills and experience breaking down proteins
• Must be knowledgeable in safe food handling and best practices.