The Sous Chef will assist the Head Chef in overseeing the day-to-day kitchen operations and ensuring consistently high standards of food quality, presentation, hygiene and service.The role includes assisting with menu development, supervising kitchen staff, managing inventory and food costs, maintaining food-safety compliance and supporting an efficient and positive kitchen environment.Key ResponsibilitiesCulinary operationsAssist the Head Chef with planning, designing and updating menus in line with seasonal availability, food trends and customer preferences.Maintain high standards of taste, quality, consistency and presentation.Develop and test new recipes and menu items.Supervise and participate in food preparation and cooking.Ensure meals are prepared and served efficiently during busy periods.Team supervisionAssist with recruiting, training, scheduling and supervising kitchen employees.Allocate duties and monitor staff performance.Support a secure, respectful and productive workplace.Provide guidance and training to junior kitchen staff.Kitchen managementAssist in managing daily kitchen operations and service.Monitor stock levels, ordering, portion control and food wastage.Assist with food costing,



inventory management and supplier relationships.Maintain cleanliness and organisation throughout the kitchen and storage areas.Ensure compliance with food-safety, hygiene and workplace health and safety requirements.Assist management with purchasing, budgeting and operational planning.Customer and brand standardsEnsure the quality and consistency of food reflects O’Nikki Café’s brand and standards.Assist in addressing food-quality concerns and customer feedback.Support special events, promotions and seasonal menu offerings.Qualifications and SkillsRelevant commercial cookery qualification or qualified culinary training.Proven experience as a Sous Chef or in a similar senior commercial kitchen position.Strong leadership, communication and organisational skills.Sound knowledge of kitchen operations, food costing, inventory control and menu planning.Strong knowledge of food-safety, hygiene and sanitation requirements.Ability to supervise and train kitchen staff.Creative, passionate and committed to high-quality food and hospitality.Ability to work under pressure and maintain high standards during busy service periods.Availability to work weekends, public holidays and diverse shifts when required.

Pay: $63,523.48 – $89,291.73 per year

Work Location: In person

📌 Sous Chef Miranda
🏢 El-Ajouz
📍 Miranda