Kitchen management skills and efficient use of time and resources

Food preparation, cooking and plating skills

Creative use of ingredients and recipe design

Ability to cover all work lines, as needed

Leadership and decision‑making skills

Valuable communication and interpersonal skills

Rapid problem identification and resolution

Ability to work under pressure

Ability to work as part of a team

Duties:

Assisting the chef with the day‑to‑day running of the kitchen

Designing menus together with the head chef

Preparing, cooking and presenting food in accordance with restaurant standards

Supervising the work of the kitchen brigade

Ensuring dishes are prepared and presented in accordance with recipes

Deputising for the head chef where absent

Ordering food provisions, performing stock control and overseeing inventory management

Ensuring that all kitchen operations are in compliance with food hygiene (HACCP) and safety regulations

Coordinating staff training and development

Managing and resolving any issues that may arise quickly and efficiently

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📌 Sous Chef (Queensland)
🏢 Upper Ed
📍 Queensland