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).
Flexible 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