Job Type: Permanent position | Full time position

Job Description

My Australian Career An established boutique hotel in Port Douglas, QLD is seeking an experienced Sous Chef to join its growing food and beverage team on a full-time basis.

Positions Overview: The Sous Chef is responsible for coordinating, planning, and overseeing kitchen operations to ensure efficient food preparation and exceptional quality.

The successful candidate will manage food inventory, maintain high culinary standards, and ensure a smooth kitchen workflow, all while adhering to health and safety regulations and delivering an outstanding dining experience.

Benefits

- Competitive salary and opportunities for performance-based bonuses. Career development and growth opportunities.
- Access to health and wellness benefits. Employee discounts on meals and company products/services (if applicable). Versatile working hours and a supportive work environment.
- Paid time off and sick leave. Work in a collaborative and dynamic team. Opportunity to showcase your creativity and culinary skills.

Task & responsibilities

- Plan and price menus, taking into account seasonal ingredient availability, guest dietary requirements, anticipated guest numbers, kitchen capacity, and budgetary targets




- Discuss food preparation issues and special dietary or event requirements with guests and management to ensure guest satisfaction
- Direct and instruct cooks and kitchen hands in food preparation, cooking, and presentation techniques
- Monitor food quality, portion control, and presentation at all stages of production
- Order food supplies and kitchen equipment, and manage stock levels, ordering, and wastage to control costs
- Analyse and adjust the nutrient content of menus and dishes to accommodate special dietary and nutritional requirements
- Ensure compliance with food safety, hygiene, and workplace health and safety standards
- Contribute to menu development, incorporating guest feedback, seasonal produce, and culinary trends
- Take charge of kitchen operations and food production in the absence of senior kitchen staff, maintaining consistency of service
- Train, mentor, and supervise kitchen staff to ensure consistent execution of recipes and standards

Qualification & experience

- Certificate III/IV in Commercial Cookery or equivalent industry experience
- Minimum 2–3 years' relevant experience in a commercial kitchen environment
- Strong leadership, organisational, and communication skills
- Sound knowledge of food safety and kitchen hygiene practices

Work Type: Full time Salary: $ Job Publish: Job Expire:

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📌 Sous Chef (Port Douglas)
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📍 Port Douglas