SOUS CHEF
LOCATION:
The Essoign Club
***** William Street, Melbourne, VIC ****
REPORTING SUPERVISOR/MANAGER:
Executive Chef
MAIN DUTIES/RESPONSIBILITIES:
Kitchen Operations
Assisting the Executive Chef with daily kitchen operations, including preparation, cooking, and service of menu items.
Ensuring dishes are prepared, presented, and served to club standards and recipes.
Supervising and supporting junior kitchen staff, delegating tasks as required.
Maintaining high standards of food quality, portion control, and consistency.
Menu & Food Preparation
Supporting the Executive Chef in developing menus and specials.
Supporting the Executive Chef in writing the daily café menu, in accordance with specified requirements.
Preparing mise en place and ensuring readiness for daily service.
Assisting with catering for functions, events, and private dining.
Assisting with drafting and writing the daily menus, including the daily specials dietary matrix.
Ordering
Preparing daily and weekly order lists in consultation with the Executive Chef.
Communicating with suppliers to place accurate and timely orders.
Checking deliveries against invoices, ensuring quality and quantity are correct.
Cross-checking catering and events requirements with daily and weekly orders.
Preparing and inputting the weekly bread order.
Stock Control




Monitoring stock levels and advising the Executive Chef when items are running low.
Implementing first-in, first-out (FIFO) rotation of stock to minimize waste.
Ensuring all food items are correctly labelled, dated, and stored.
Kitchen Administration
Maintaining accurate kitchen records, including temperature logs and cleaning checklists.
Assisting the Executive Chef with food cost monitoring and control.
Monitoring wastage and communicating trends or issues.
Ensuring compliance with food safety standards, HACCP requirements, and workplace policies.
Cleaning & Kitchen Maintenance
Overseeing and assisting in the daily cleaning of the kitchen, equipment, and workstations.
Monitoring the correct use and storage of kitchen equipment and utensils.
Ensuring food safety standards and HACCP guidelines are met at all times.
Teamwork & Leadership
Leading the kitchen in the absence of the Executive Chef.
Training and mentoring kitchen staff in cooking techniques, presentation, and safety practices.
Encouraging effective communication and teamwork within the kitchen and with Front of House staff.
General
Monitoring and minimizing food wastage.
Undertaking any other kitchen duties as directed by the Executive Chef to support the smooth running of the club.
#J-*****-Ljbffr

📌 Sous Chef (Melbourne)
🏢 The Essoign
📍 Melbourne