Sous Chef/ Chef de Partie or Restaurant Cook

You will have a fresh and positive approach to food, a strong focus on seasonal produce and the motivation to succeed.

Job tasks and responsibilities

- Ensure all foods are kept under optimum conditions

- Ensure a consistently high-quality product; Restaurant Lunch & Dinner and a Takeaway

- Ensure all dishes are being prepared to the correct recipe, quantity and ready for service.

- Ensure section daily ordering is communicated to the sous/head chef promptly and correctly

- Keep section and kitchen clean and organised In accordance with the daily kitchen hygiene program.

- To assist head & sous chefs.

Skills and experience





- Have at least 1 year practical kitchen experience or 6 months in Takeaway kitchen.

- Be reliable and have a solid work ethic

- Personable and able to communicate clearly with both staff, management & customers

The Benefits:

Great working conditions with a very fair roster and the working week

A competitive salary plus super.

Individual growth & development

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If you meet the above-mentioned criteria, please e-mail your resume to us [email protected]

Job Type: Full-time

Pay: $75,000.00 – $85,000.00 per year

Work Location: In person

📌 Sous Chef/Chef de Partie (Byron Bay)
🏢 Fishheads Restaurant ,Byron Bay
📍 Byron Bay