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.
Robust knowledge of food-safety and hygiene requirements.
Ability to manage a rapid-paced, high-volume kitchen setting.

📌 Sous Chef South Australia
🏢 The Alchemists Kitchen
📍 Australia