This is a hands-on leadership position involving food preparation, menu development, kitchen coordination and maintaining consistently high culinary and food-safety standards.

Key responsibilities

- Prepare, cook and present menu items to a consistently high standard.

- Oversee daily kitchen operations, including preparation, plating and quality control.

- Design, develop and cost menu items, specials and seasonal offerings.

- Manage stock control, supplier ordering, food costs and wastage.

- Roster, train and supervise kitchen staff.

- Maintain efficient kitchen workflow during high-volume service periods.

- Ensure compliance with food-safety, hygiene and workplace-safety requirements.

- Work with management to maintain and improve the restaurant’s food offering.

Skills and experience

- At least three years of relevant experience as a Chef in a commercial kitchen.

- Certificate IV in Commercial Cookery or an equivalent trade qualification.

- Demonstrated experience in menu planning and food costing.

- Experience supervising and training kitchen staff.

- Solid knowledge of food-safety and hygiene requirements.

- Ability to manage a fast-paced, high-volume kitchen environment.

📌 Sous Chef (Adelaide)
🏢 The Alchemists Kitchen
📍 Adelaide